Don't be fooled by the dark color of this baby - that's just a result of the coconut sugar and maple syrup.  This is a delightful vanilla cake that comes out moist and dense, but doesn't leave you feeling heavy after enjoying a piece (or two!).

Vanilla Cake

Prep time: 10 minutes   Cook time: 28-30 minutes   Total time: 40 minutes

Yield: 12 servings



1.  Preheat oven to 350ºF.  Grease cake pan with oil of your choice.

2.  Mix together dry ingredients in a large bowl until combined evenly.

3.  Fold in vanilla, eggs, maple syrup, and butter one at a time.  This will keep the very light arrowroot flour from flying out of your bowl and ensure that the batter comes out consistent. Beat for about 2 minutes after all of these ingredients are added.

4.  Add palm shortening and mix slowly at first, increasing to a higher speed again as the chunks break up.  Beat for another 2 minutes.

5.  Once an even batter has been created, pour into your cake pan and cook for 28-30 minutes, or until a toothpick comes out clean.  Allow to cool after baking before removing the cake from the pan to decorate it.

3/4 cup coconut flour

1/4 cup arrowroot flour

1/4 cup almond meal

1 1/4 cups coconut sugar

4 pastured eggs

1/4 cup grade B maple syrup

1/4 cup palm shortening

1 cup grass-fed salted butter, melted (extremely casein-sensitive people can use 1 cup clarified butter)

2 tsp vanilla

1 tsp salt

1 tsp baking soda