The beauty of this cake is that it is gluten free, yeast friendly so possible to eat at the end of gut clearing, using erythritol a natural bark sugar means the yeast is not fed by refined sugars. Coconut flour is a low sugar impact flour high in fibre and gentle on the gut.
Prep and cook time: 1 hour.
Makes 16 2-inch servings .
- ¼ cup coconut oil
- 6 free range eggs
- ½ cup coconut milk
- 3 tablespoons erythritol
- 1 tsp vanilla extract, best to use pure vanilla Madagascan powder
- ½ teaspoon lemon zest
- ½ cup coconut flour
- ½ teaspoon aluminium-free baking powder
- ½ tsp celtic sea salt
- ½ lemon, juiced
Preheat oven to 350 degrees.
Measure out coconut oil and place in an 8×8-inch pan. Place pan in oven to melt the coconut oil. Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.
While coconut oil is melting, whisk the eggs, coconut milk, erythritol, vanilla, and lemon zest together.
In a separate bowl, combine coconut flour, baking powder, and salt.
Stir the dry ingredients into the wet ingredients.
Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.
Pour the batter into the greased pan and place on the middle rack of the oven.
Bake for 35-40 minutes, until browned on top or skewer comes out clean.
Serve with coconut yoghurt, and berries.