Paleo Vanilla Cave Cakes

Vanilla Cave Cakes (cupcakes or cake)

Need to make some cupcakes for your lil’ mudders school, do you have to bake a cake to celebrate a team-mate besting their PB? Here is a nice vanilla cake that taste delicious and is packed full of nutrition with none of the sugar highs/lows or gluten hangover. Whoo-hoo!
Course: Dessert
Cuisine: American
Keyword: baking, cakes, cupcakes, desserts, snacks, treats

Ingredients

  • 4 eggs
  • 3/4 cup canned coconut cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons of maple syrup
  • 1/2 cup coconut palm sugar or other sugar
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon unrefined sea salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon apple cider vinegar for egg whites
  • 1/4 cup oil melted coconut oil or ghee

Instructions

  • Preheat oven to 350º
  • Grease pan and or cupcake tins (I use coconut oil)
  • Separate the egg yolks from the whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until it’s just starting to form soft peaks, not stiff peaks like a merengue.
  • Now whisk together egg yolks, coconut cream, vanilla extract, and maple syrup.
  • Fold the whipped egg whites into the yolk mixture.
  • In a smaller bowl, combine almond flour, coconut flour, coconut palm sugar, salt, and baking soda. (I sift the dry ingredients for a fluffier cake but you do not have to do this)
  • Mix dry ingredients into wet thoroughly.
  • Grease an 8×8 inch baking dish and pour in batter or cupcake tins, then smooth tops
  • Bake for 30 minutes until the center is not soft and a toothpick inserted in the center comes out clean.

Notes

Try this Vanilla Cream frosting for a topping

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