Our Favourite Cake Recipe Perfect For Mother’s Day

Happy Mothers Day! Or, almost Mother’s Day as it turns out. Our mums are pretty special. They nurture us, they teach us right from wrong and they show us someone we want to be when we grow up. If I grew up to be half the woman my mother is I’d be in a really good position. So Mother’s Day is the perfect way to remind us to say thanks to mum … With cake. Especially a gluten-free, dairy-free cake that you wouldn’t believe is only made with coconut flour. We can say thanks to mum (and we should say thanks to mum) every day… But a very day calls for a very special cake.

Ingredients:

Dry:
½ cup coconut flour
½ tsp baking soda
¼ tsp salt

Wet:
3 eggs
1/2 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup coconut milk (I infused the coconut milk with lavender click here for directions)
2 tsp vanilla

Final:
2 egg whites whipped to peaks

Directions:
Sift the dry ingredients into a bowl. Set aside
Combine all wet ingredients into a bowl
Add wet ingredients to the dry, mixing together. Because the batter is coconut flour based you’ll notice it might be a little thicker than other cake batters you’ve made. This is normal.
Whip eggs whites into stiff peaks and fold gently into batter.
Transfer to a lined 9 inch round pan

Bake at 350F for 28 minutes or until toothpick inserted into centre comes out clean.

Makes 1 tier/layer

This particular cake pictures above is a three tier cake that served about 16 people. The great thing about coconut flour based cakes is that they don’t tend to spike blood sugars as much as white flours do, and they’re VERY filling. So all you can really eat is a small piece!

Let me know in the comments below how you celebrate mum!