Ingredients
Dry Ingredients
- ½ cup coconut flour
- ½ cup almond flour
- ¼ cup arrowroot flour
- ½ teaspoon baking soda
Wet ingredients
- ½ cup coconut milk full-fat
- ½ cup melted ghee
- ¼ cup + 2 tablespoons raw honey
- 1 tablespoon vanilla extract
- 4 eggs room temperature
Whipped coconut cream:
- Coconut cream
- Vanilla extract to taste
- Honey to taste
Instructions
- Preheat oven to 350°F.
- Add the dry ingredients to a bowl and mix well.
- Add the coconut milk, ghee, honey and vanilla extract to the bowl and mix well.
- Next, add the eggs and mix until well combined.
- Divide the cake batter into two 6-inch spring-form pans.
- Bake at 350°F for 30 minutes.
Whipped coconut cream:
- Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
- Place the cream, vanilla and honey into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
- Place the whipped cream in the fridge until you’re ready to frost the cake.
Notes
- If you are adding anything to the cake like chocolate chips or lemon zest or my homemade tutti frutti, then stir it in right before dividing the cake batter into the pans. (If you add my homemade tutti frutti then be sure to soak the tutti frutti in water for 2 minutes or until re-hydrated).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!