Sunday, March 24, 2013

Grain-free Coconut flour Spice Cake.

Calling this recipe cake isn't really fair.  Calling this recipe bread isn't really fair either.  It is actually similar to both, but with the best parts of each.  Light and airy (bread), but sweet and satisfying (cake).  Remember when I promised you I'd post other versions of my lemon poppyseed cake?  Well, this is actually my original recipe, as I made first made a spicy version, but instead shared the lemon poppyseed recipe with you all before this version, since I hadn't taken proper pictures.

This recipe reminds me of gingerbread, but without all the heavieness or sugar content of a thick cake, as this is more light and airy; something that you can eat everyday.  It's great by itself for a snack, or on the side of a salad for paleo/primal friendly treat.  I like to make this on the weekend and slowly eat the pan down over the next two weeks. This would free great too!

Grain-free Coconut flour Spice Cake.
    makes one 9x13 pan

    1/3 cup  organic coconut oil - source
    2/3 cup  warm water
    6  happy eggs
    1/3 cup + 2 Tbsp (or 1/3 cup heaping)  organic coconut flour - source
    2 Tbsp  honey - mine was wildflower runny honey
    2 Tbsp  molasses
    1 tsp  baking soda
    1/4 tsp  unrefined sea salt
    1 Tbsp  organic cinnamon
    3 Tbsp  ground ginger
    3 dashes  ground nutmeg
    2 dashes  ground gloves

To make your lovely simple spice cake:
   1.  Place coconut oil and warm water in a medium sized bowl, whisk vigorously for about 2 minutes or until white, glossy and homogenous (and no longer clumpy).
   2.  To the same bowl, add flour, and remaining ingredients. Whisk until incorporated.
   3.  Pour batter into a greased 9x13 pan (I used coconut oil), and bake at 350 degrees non-convection for exactly 20 minutes.
   4.  Pull pan from the oven and place on a baking rack to cool. Transfer to the fridge to cool some more. Cut into squares when cool, and spread with your favorite filling. I used grass-fed butter! Yum! Tahini, peanut or cashew butter would go nicely with these too.

Other spices like cardamom and allspice would be great in this cake too!  Use your favorite warm spice combination :)


Lisa @ Lisa the Vegetarian said...

This looks great! Sounds like a nice holiday dessert.

Little E's Kitchen said...

I LOVE using coconut flour in my cake recipes! This sounds great!! :)

KellyG said...

This looks so good and I can not wait to make this!.

KellyG said...

I love your recipes!.

AnnMarie said...

We just made this. It is absolutely delicious! Thank you!

Becky said...

I looked all over Pinterest for a coconut flour spice cake, and made this last week (sans frosting) and my kiddos and I loved it! Thank you for sharing this recipe!

Kim Siever said...

What can you use, if anything, in place of the coconut oil?

Meagan said...

Hi Kim - I don't know why you would want to replace the coconut oil, as it is a very healthy food. I suppose you could use butter, or palm oil shortening, or even olive oil instead, OR even unsweetened applesauce, but I am not sure what the results would be; this recipe was written with coconut oil. If you find something else that works, feel free to share!