I used the vanilla cupcake recipe from my Peanut Butter Surprise Cupcakes for this.
1/2 cup coconut flour
1/4 tsp baking soda
1/2 tsp sea salt
1/2 cup honey
1/3 cup softened butter
1 tbsp pure vanilla extract
1 cup berries – strawberries, blueberries, blackberries, raspberries
Preheat oven to 350 degrees.
Line a 9″ round cake pan with parchment paper. Spray sides with a little olive oil.
Mix dry ingredients in a small bowl. Combine wet ingredients (except berries) in a large mixing bowl. Blend for a minute. Add dry ingredients and blend for about 3 minutes. Stir in berries.
Pour batter into cake pan.
Bake for 30 – 35 minutes until knife inserted in center comes out clean and cake is golden.
Cool in pan on wire rack for about 45 minutes before removing.
This recipe also being shared on Slightly Indulgent Tuesday.
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020
- SCD Recipe: Fig Crumble Bars - August 29, 2020
- SCD Tip: Easy One Ingredient Pineapple Ice – No Sugar - August 20, 2020