Capsaicin Free Paleo Coconut Almond Flour Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.9(23)
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Learn more →Ingredients
10 servings
For the cake
- 2 ½ cups almond flour, packed
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 4 large eggs, room temperature
- ½ cup maple syrup
- ⅓ cup coconut oil, melted and cooled
- ½ cup full-fat coconut milk
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
For the coconut cream frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- ½ cup unsweetened coconut flakes, toasted (optional)
Instructions
- 1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright so the cream separates from the liquid. Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides with coconut oil.
- 2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and fine sea salt until no lumps remain.
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