Ingredients

1 cup

coconut flour

8 tablespoons

melted virgin coconut oil

165ml

coconut milk

free range eggs

1/2 cup

water

1/2 teaspoon

Steenbergs organic vanilla extract

1 teaspoon

Steenbergs organic Himalayan Sea salt ground

11 tablespoons

caster sugar

Icing sugar to decorate when cooked

To decorate a number of variations are suggested, choose one

banana and walnut

raspberry and suma organic pumpkin seeds

date and walnut

This Coconut flour recipe has a delicate light flavour which makes it ideal for adding other flavours Therefore creating numerous exciting variations using one basic cake mix

Gluten and dairy free also makes it more appealing to many more of you who would normally not eat cake due to diet restrictions

Makes 16 cupcakes or one 9” cake

Method

Whisk the eggs, water, salt and vanilla with the sugar till thick and fluffy
Add the coconut flour, coconut oil, and coconut milk and mix gently to retain as much air as possible
Spoon into cupcake cases or two lined 8” shallow tins
Add a topping of your choice
Cook in the oven at 200’c for about 15 minutes cupcakes and 18-22 minutes larger cake (until risen and a skewer when inserted comes out clean)
Cool on a wire rack
Sprinkle with icing sugar to serve