Approximate cook and prep time: 50 minutes
2 cups almond flour
1/2 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking soda
2/3 cup maple syrup or honey
2/3 cup solid coconut oil
1/2 cup plus 3 tablespoons coconut milk (full fat from a can)
2 tablespoons pure vanilla extract
Preheat oven to 350 degrees F. Coat a 9x5 inch loaf pan with coconut oil.
Combine the almond flour, coconut flour, salt, and baking soda in a bowl and sift.
Add the eggs to a mixing bowl and beat lightly.
Add the maple syrup, coconut oil, coconut milk, and vanilla. Beat lightly, but don’t overheat. It’s okay to have some small clumps of coconut oil; they’ll melt when you bake the cake.
Add the dry ingredients and mix until just combined, being careful not to over mix.
Pour the batter into prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Serve with berries or coconut whipped cream.
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