Six Layer White Cake
Delight your taste buds with this irresistible coconut flour cake that's not only gluten-free but also packed with a beautiful array of flavors. The combination of coconut flour, eggs, and agave nectar creates a moist and tender crumb, while a hint of vanilla adds a touch of warmth. Baking this cake fills your kitchen with an enticing aroma that promises a treat for both the eyes and the palate.
— Constant Cookbook
Ingredients
- 1 cup coconut flour , sifted
- 1 teaspoon celtic sea salt
- ½ teaspoon baking soda
- 12 eggs
- 1 cup grapeseed oil
- 1 cup agave nectar
- 1 tablespoon vanilla extract
Instructions
- In a large bowl, combine coconut flour, salt and baking soda
- In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into a bunch of well greased and floured pie, tart or cake pans
- Bake at 350°F for 20 minutes
- Cool completely
- Decorate and serve
Yield
Serves 16
Comments
No comments found.