By now, you’ve probably seen some cardboard cake.
The cake is made from cardboard, but the frosting is made of coconut oil, which is a vegan substitute.
If you want to make a cake that is more of a traditional kind of cake, this is a good way to start.
I prefer a coconut oil-based cake, but you can substitute coconut flour for coconut oil.
You’ll need about an ounce of coconut flour and an ounce or two of unsweetened coconut sugar, and about a cup of flour.
It’s best to use coconut flour as it’s easier to work with.
It’ll come together in about 30 minutes.
I like to use two tablespoons of coconut milk, and the remainder is coconut oil for dipping.
The frosting can be made with either a cake pan or a shallow baking sheet.
The pan can be used for two- and three-layer cake.
If using a pan, you can add a few tablespoons of butter or coconut oil to the pan and use it to add a splash of water to the frosted cake.
Bake the cake in the oven at 375 degrees Fahrenheit for 10 minutes or until a toothpick inserted in the center comes out clean.
The cakes can also be baked at a lower temperature for about 15 minutes, but they’re still edible.
Recipe from Food52.com (Coconut oil and coconut flour) for a cake.
Photo by Michelle Lee.
Print Ingredients 1 cup all-purpose flour