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Please say hey and what’s up to the most incredible grain-free cake I’ve ever made, PALEO VANILLA CRACK CAKE. Right in time for fourth of July! I made this yesterday and ate the biggest slice and packed up the rest to take to Carmel today for the family vacation. Maybe I’ll share with the boys.
Ingredients
- ¾ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 3 organic pasture raised eggs
- 1 large ripe banana
- ½ cup maple syrup
- ½ cup almond butter or cashew butter
- ⅓ cup non-dairy milk
- 2 tsp vanilla extract
- for the topping I used @simplemills vanilla frosting and sliced organic strawberries
Instructions
- Preheat oven to 350.
- Line a 9x9 round cake pan or 8x8 baking dish with parchment paper.
- You'll have to oil the inside so the parchment sticks.
- In a medium bowl, combine the dry ingredients and set aside.
- Next, in a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth (about one minute).
- Pour blender contents into the bowl with dry ingredients.
- Stir well and then pour batter into your baking dish
- Bake 22-23 minutes.
- Let cool and then frost with your favorite vanilla frosting and sliced strawberries.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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