It’s taken me a while to find a good solid reliable coconut flour celebration cake recipe. I’ve had a few disasters one of which I posted about last year when trying to make a birthday cake for my eldest daughter.
Coconut flour sucks up moisture so it’s quite tricky to work with. Lots of recipes resort to eggs for this moisture but I’m not a fan of an omlettey tasting cake!
Due to the high number of skeptics in my life I need a cake that can stand up in its own right as a really nice cake. Not one that is ok considering the odd ingredients.
I’ve always been a big fan of carrot cakes and this can hold its own with some of the best I’ve had.
2 1/2 Carrots, grated
1/2 cup Maple Syrup
1/3 cup Coconut Flour, sifted
1/2 Tbsp ground Cinnamon
1/2 tsp Baking powder
1/2 tsp Sea Salt
5 medium Eggs
1/2 Tbsp Vanilla Extract
1/2 cup Organic Coconut Oil, melted
Cream Cheese Icing
1/4 cup maple syrup
2 packs of cream cheese which is about 400g (sorry i didn’t measure this in cups!)
1 Tblsp Coconut Flour – just in case
Place the carrots and maple syrup into a freezer bag, give it all a jiggle about and let marinate in the fridge for an hour.
Preheat oven to 170°and warm your coconut oil now so that it has time to cool but still be liquid when you need it later (using hot oil will scramble your eggs!) In one bowl mix the sifted coconut flour, cinnamon, salt, and baking powder.
Chop the dates and warm in a small pan with a tablespoon of water. Give the mixture a bit of a mash with a fork/masher before adding a tablespoon of maple syrup.
In a large mixing bowl whisk the eggs vanilla, melted coconut oil, and date mixture.When it’s all combined add the dry ingredients to the wet and mix together with a big spoon.
Take your carrots from the fridge and drain the excess maple syrup using a sieve then mix the grated carrots into cake batter.
If you’re using traditional cake pans then its bast to grease them with coconut oil and line them with baking paper. I’ve found that the silicon bakeware is easier. The ones i use measure 19.5 cm diameter which is about 8 3/4 inches. Pour the batter into pans and stick em in the oven!
Bake for 20 minutes before checking. It might need a bit longer depending on your oven.
For the icing whisk the maple syrup and cream cheese together in a bowl.I think this is about personal taste so you might need to add more maple syrup to get to your desired sweetness. If the mixture is a little runny then sprinkle in your coconut flour bit by bit until its thick enough to spread on your cake.
When your cakes a cooked let them sit in their pans for 5 mins before turning them out to cool on a rack. They need to be completely cooled before you ice them. The icing means the cake must be refrigerated once iced.
Decorate however you like or not at all. You could use walnuts or dates or berries like me.