I tried many different recipes with coconut flour. in the beginning most of my tries came out very dry, because coconut flour absorbs so much liquid.
That's why I started adding more eggs and milk. It may seem like too much liquid ingredients compared to the amount of flour, but trust me, it will work beautifully.
This cake is gluten free, sugar free, keto, low carb and paleo. It is very variable and you can tune it up wirh whatever you like.
This recipe is quick and easy to make. The cake will also be very moist and keep some days, as the absorbed liquid prevents the cake from drying out.
yields one 8×4 (or 9×5) inch loaf cake
Ingredients
100 g coconut flour
6 eggs
300 ml milk
1 tsp baking soda
2 tsp vanilla extract
1 1/2 tsp liquid vanilla stevia (or to taste)
1 pinch salt
*see below for substitutions and variations
Method:
Preheat your oven to 180°C and line a 8×4 (or 9×5) inch loaf pan with parchment paper or grease it with some oil.
In a big bowl beat the eggs with the milk, the sweetener and the vanilla extract.
Add the coconut flour, the baking soda and the salt and combine until you have a smooth batter.
Pour the batter evenly in the prepared pan.
Bake for about 40-45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool before removing it from the pan.
Enjoy!
Notes:
Flour: Sadly you can't replace the coconut flour with another flour in this recipe.
Sweetener: You can also use maple syrup, honey, normal sugar -basically every sweetener you like- you just have to adjust the amount of the milk. By using granulated sweetener I would recommend about 1/2 to 1 cup and then increasing the milk to 350ml.
Milk: To make this dairy free use a plant based milk of choice.
Add-ins: You can add in some chocolate chips, lemon peel and juice, berries or whatever your heart desires.
Frosting/Glaze: I used a basic chocolate glaze, but top it with whatever you like!
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