Coconut flour vanilla layer cake

The cake itself can be dairy free if you use coconut oil not butter- for a dairy free filling you can use whipped coconut cream until light and fluffy or a ganache using an equal quantity of dairy free choc and coconut cream melted together, then cooled so you can spread it

Serves 8

Ingredients

6 large eggs, separated- room temperature
1/4 cup extra virgin coconut oil or butter
¼ cup raw honey
1/4 cup coconut flour
3 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt

In the filling and topping I have used 500ml cream-whipped, this is a lot of cream! 300ml cream would have been enough. ¼ cup approx. of raspberry jam or jam of your choice and 250g strawberries or fruit of your choice.

Method

Preheat oven to 180°c Line the bottom of a 20cm round cake pan with parchment paper and grease the sides. In a large bowl place the egg whites and whisk until stiff peaks form.

In a bowl, cream together honey and coconut oil/butter Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold half the egg whites into the egg yolk mix, and fold in, then add the other half of the egg whites. Combine until the batter is completely mixed.

Pour the mixture into the cake pan. Bake for 20-25 minutes. The cake is done when a toothpick is inserted and comes out clean. Leave 5 minutes and then take out of the tin, put on a cake rack and leave to cool.

How to cut your cake in half - a short video

Wait until the cake is completely cool then cut in half so you have 2 circles. On the bottom half spread out your jam and half the cream, spread out until nearly to the edges. Then place the other half of the cake on top and spread the rest of your cream and then your fruit. Optional drizzle of honey/maple/coconut nectar.