Coconut Flour Cake

Soon after I started reintroducing foods last October, I decided that I needed a goal. And since I love cake so much, I decided cake was the best goal. A slice of cake. By Christmas Day.

So after I had successfully reintroduced the basics into my diet, when my dietitian asked what foods I wanted to introduce next I explained my goal to her. And we worked our way backwards, introducing the ingredients for the cake one at a time.

And by Christmas time, I could eat a slice (or two) of this delicious coconut flour cake by Savory Lotus. It's grain free (and of course gluten free too) but believe me when I say that everyone who has tried this cake can't get enough of it! 

PHOTO BY SAVORY LOTUS

I've made it so many times that I've discovered it turns out best if I double the recipe but use the same size of pan recommended in the recipe. Or you could use a smaller pan and not double the recipe. But why wouldn't you want to double the recipe? It's delicious (mmm so moist and fluffy). And I've also found that it freezes really well.

So far I've always made the coconut milk myself, but next time I intend to buy some since I'm no longer anxious about eating something I haven't made from scratch. And the first few times I made it without vanilla as I hadn't yet reintroduced it. It was still delicious without the vanilla though I'll definitely keep adding the vanilla now that I can. 

So why don't you try this coconut cake the next time you're baking? Apart from being delicious, it's also great for anyone who wishes to avoid gluten and grains. Click here for the recipe.

Let me know how you find it in the comments below or on Facebook if you do decide to try it out. Hope you enjoy it as much as we do!