Name: Simple Coconut Flour Cake
Ingredients: 1/2 cup coconut flour (I use this brand); 1/2 tsp baking soda; 1/4 tsp unrefined sea salt (like this); 3 eggs; 1/2 cup of ghee (like this) or coconut oil (like this), melted; 1/4 cup full fat coconut milk (where to buy BPA and additive free coconut milk); 1/3 cup real maple syrup or honey; 2 tsp vanilla extract; 2 egg whites; ghee or coconut oil for oiling pan

Ingredients

Scale

1/2 cup coconut flour (I use this brand)
1/2 tsp baking soda
1/4 tsp unrefined sea salt (like this)
3 eggs
1/2 cup of ghee (like this) or coconut oil (like this), melted
1/4 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
1/3 cup real maple syrup or honey
2 tsp vanilla extract
2 egg whites
ghee or coconut oil for oiling pan

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Instructions

Preheat oven to 350’F. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper (like this) cut into circle to fit the bottom.
In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla until foamy.
Add wet to dry and mix well to combine.
In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour into prepared cake pan.
Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.

Notes

There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
There have been a few questions about how I measure my coconut oil. I melt my coconut oil first then measure out the proper amount. I find it to be a more accurate way to do it.