- 1/2 cup of coconut oil
- 1 1/4 cups coconut palm sugar
- 2 1/2 cups AP flour sifted (You can also use cake flour, I gamble and use AP sifted because that is what I have. That or bread flour and coconut flour. I go with All Purpose. Sifting a few times helps. I only make a half effort to sift for this one)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup oat milk
- 1 teaspoon vanilla extract
- 3/4 cup egg whites (I would have used aquafaba but I had egg whites to use. If you do, I can’t promise how the cake will turn out. I have only made this one this way.)
Preheat your oven to 350 degrees F.
In a small bowl whisk (or use a fork) to combine the flour, salt and baking powder. Set aside.
In another small bowl or PYREX measuring cup, combine the milk and vanilla extract. Set aside. Two bowls prepped and ready.
Beat egg whites until they form a stiff peak and then transfer them to a bowl a refrigerate. I use the already in progress bowl that is part of my KITCHEN AID mixer. If you are using a handheld, use another bowl.
Add coconut oil and coconut palm sugar to the bow. Mix together for about 2 to 3 minutes.
Once the the oil and sugar are well combined, add the flour and milk mixuture. Alternate on low to medium mixing speeds as you do. Flour and milk mixtures will be all over you and the bowl if you don’t. The cake may look a little gooey, but that is normal.
Once all are combined and batter is smooth, add in the egg whites. Folding in little bit at the time. I use a rubber spatula for the folding.
Let the cake sit while you line a baking pan with parchment paper and oil. Then add your batter. Once pan is filled with the batter, tap slightly on the counter to remove some air and make sure the cake batter is evenly distributed in the pan.
Bake on the bottom baking rack for 25-35 minutes. I set my timer to 25 minutes, checked it and then extended the time. It depends on your oven and altitude. The outside seemed to bake a bit faster. I took the cake out at 35 minutes and let it cool in the pan. A wire rack is also good. I don’t know why I didn’t do that. I didn’t.
Flip the cake onto parchment paper covered plate or cake stand. I already know I am going to freeze mine. I let it cool and them wrap it in an parchment, clear plastic wrap, aluminum foil and put it into a zipper gallon storage bag to store. It is a possible layer or cake to be cut into layers for my (soon coming) birthday cake.
Until Next Time…