Coconut Flour Cake (GF)

[nverland]

Coconut Flour Cake (GF)
PREP TIME 10 minutes COOK TIME 25 minutes TOTAL TIME 35 minutes SERVINGS 8

INGREDIENTS

1/2 cup coconut flour (53 grams; level measurement)
4 large eggs (198 grams)
1/4 cup extra-virgin olive oil (56 grams; see notes)
2 teaspoons baking powder (6 grams)
4 teaspoons vanilla extract (16 grams)
1/3 cup maple syrup (106 grams)
1/4 teaspoon salt (2 grams)
2 tablespoons water, as needed (22 grams)

INSTRUCTIONS
1-Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
2-In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
3-Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
4-Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
5-This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

NOTES
It is not recommend making substitutions in this recipe. Coconut flour may not be swapped for any other flour, and if you use an egg substitute or different sweetener, the results may vary DRASTICALLY from what you see here. So, experiment at your own risk!