Ingredients

The following ingredients have 4 Servings
  • Unsalted butter for pan
  • 4 large eggs
  • 1 cup canned coconut milk (, unsweetened, full fat (mix it well before using))
  • 1 ½ teaspoon stevia glycerite ((equals ½ cup sugar))
  • 1 tablespoon vanilla extract ((or 1 teaspoon coconut extract))
  • 3/4 cup coconut flour ((84 grams))
  • 1/4 teaspoon Diamond Crystal kosher salt (or a pinch of sea salt)
  • 1 tablespoon baking powder ((gluten free if needed))

Instruction

  • Preheat your oven to 350 degrees F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
  • In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia and vanilla.
  • Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps.
  • If the batter seems very thick, add 1-2 tablespoons of water, as I do in the video.
  • Using a rubber spatula, stir in the kosher salt and baking powder.
  • Using the same rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
  • Bake until the edges are golden brown and pull away from the pan and a toothpick inserted in its center comes out clean, about 20 minutes. The cake will not brown on the top.
  • Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool 15 more minutes before slicing into 8 slices.