Description
This recipe is totally paleo—minus the sprinkles!
Ingredients
- 2 cups Unsweetened Almond/coconut Milk
- 18 Tablespoons Liquid Egg Whites
- ⅔ cups Maple Syrup
- 2 whole Eggs
- 1-½ cup Coconut Flour
- 4 teaspoons Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Baking Soda
- ½ teaspoons Cinnamon
- ¼ cups Rainbow Sprinkles (optional)
Preparation
In a large mixing bowl, or in a food processor, beat all wet ingredients together until frothy.
Combine dry ingredients in a medium-sized mixing bowl. Slowly add the dry mixture into the wet mixture, but be sure not to over-mix. (I used my food processor and pulsed in the dry mix about 5–6 times.) Carefully fold in sprinkles, or skip this step if you are omitting them.
Scoop batter into your bundt pan. It should not pour in easily, as coconut flour is very absorbent. The consistency should be a mix between a bread dough and a batter.
Bake at 350ºF for 50 minutes. You will know your cake is done when it looks like it is beginning to burn on the top, and it is very firm to the touch.
Let the cake completely cool off of the stove before you flip it over onto a plate. The cake is extremely moist and will break if it does not completely cool first.
Nutrition info for each slice (10 slices in cake): 171.5 Calories, 3.9g fat, 26.7g carbohydrates, 7.8g protein
