Ingredients

The following ingredients have 12 Servings
  • 6 eggs (large, separated, room temperature)
  • 1/2 cup / 114g butter (melted and cooled)
  • 2 tsp vanilla extract
  • 2 tbsp almond milk (unsweetened)
  • 1/2 cup / 60g coconut flour
  • 2/3 cup / 107g powdered sweetener
  • 1 1/2 tsp baking powder
  • 1/3 cup / 50g powdered sweetener
  • 4 tbsp double cream (heavy cream) (or 2 tbsp almond milk)
  • 1/2 tsp vanilla extract

Instruction

  • Line a 18 cm / 7 inch springform pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
  • Separate the eggs and beat the egg whites until stiff, about 3 minutes. Take your time with this - it creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
  • In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and almond milk and beat.
  • Mix together the sifted coconut flour and baking powder and add to the egg yolk mix. Blend until combined.
  • Last, fold in the egg whites in batches using a spatula. Carefully stir and fold until well-combined, ensuring you’re keeping the air bubbles intact.
  • Pour the batter into the springform and bake for about 40 minutes or until a skewer inserted comes out clean. Check the cake after 20 minutes to make sure it does not over-brown. If necessary, place aluminium foil over the top to avoid burning.