Ingredients
The following ingredients have 8 Servings
- 1-½ cups cocoNUT butter (, melted and then measured, or freshly made and runny)
- 6 eggs
- ½ cup COCOA butter (, melted* (see how below) and then measured)
- ½ cup raw honey
- ½ cup coconut flour
- 2 teaspoon real vanilla extract
- ¾ teaspoon sodium bicarbonate (baking soda)
- ½ teaspoon sea salt
- 1 cup cassava flour
- ½ cup coconut sugar
- ½ cup coconut oil (solid at room temperature)
- ¼ teaspoon sea salt
- 1 cup macadamia nuts (optional)
Instruction
- Preheat the oven to 300 degrees Fahrenheit. Lightly grease a 1-pound loaf pan, and line it with parchment paper, leaving the paper taller than each side of the pan (see photo). The ends of the pan do not need to be lined.
- Place the coconut flour into a medium-size bowl. Sift the baking soda into it, add the sea salt, and stir the three together. Set aside.
- Place all remaining ingredients into the work bowl of a food processor (or use a hand mixer).
- Blend until well mixed. Add the baking soda mixture and mix again, briefly but thoroughly, 8-10 seconds.
- Pour into prepared pan and bake in preheated oven until toothpick inserted into center comes out clean or with a teeny moist crumb adhering. Check first at 1 hour for loaf pans. For 9" cake pans, check first after 30 minutes.
- Cool on rack and serve. Use the parchment paper as handles: free the ends of the cake with a metal, offset spatula or knife; then pull up on the paper to easily remove your cake for slicing.