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Listed in: Desserts / Cakes Recipe Pictures - Hover cursor to scroll if several images:
Topping:
2 cups of WFN soaked and dehydrated Walnuts, chopped
1 cup WFN coconut sugar
1 ½ teaspoon WFN ground cinnamon
½ cup butter, melted.
Mix all ingredients together and seta side while you make batter.
Batter:
½ cup butter, melted
9 eggs
½ cup Organic Cane juice
½ WFN coconut milk
¾ teaspoon WFN Himalayan pink salt
¾ teaspoon vanilla
¾ cup of sifted WFN Coconut Flour
¾ teaspoon baking powder
Mix butter, eggs, sugar, coconut milk, salt and vanilla. Combine coconut flour with baking powder and whisk in batter until there are no lumps. Pour batter into greased 8x8-inch or 11x7x2-inch pan. Sprinkle topping evenly over batter. Bake at 350 degrees F (175C) for 35 minutes or until knife inserted into center comes out clean.
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Other Recipes in this Category:
Roxana's Coconut Cake Coconut Almond Cake Cranberry Coconut Crumb Cake Gluten-Free Vanilla Cupcakes with Raw Chocolate Frosting Gluten Free Mini Cinnamon Cake
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Recipe Cloud Tags (Createdfrom Ingredients & Instructions):
- inserted
- organic
- dehydrated
- himalayan
- while
- sifted
- degrees
- topping
- coconut
- evenly
- greased
- soaked
- powder
- batter
- minutes
- combine
- baking
