This recipe started out as a horse of a different color. I was working on a banana cream pie and made a vanilla pudding base that wouldn’t set right. I realized half way through that I used the wrong amount of gelatin.
But it tasted too amazing to just throw it out! Instead, I added a blend of flours to the “vanilla pudding” that I have found to be a great base for cakes and muffins: almond flour, tapioca flour, and coconut flour (the trifecta). I love it when a unfortunate mistake turns into something delicious! Enjoy!
2 tbsp coconut flour
2 cups almond flour
1/3 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt
1 can of full fat coconut milk
1/2 cup honey
1 tbsp vanilla
6 egg yolks
1 & 1/2 tsp gelatin
In a 2 quart sauce pan, heat the honey and coconut milk over medium heat while whisking. In a separate bowl whisk the egg yolks. Add into the sauce pan the vanilla and egg yolks while stirring. Bring to a low boil and remove from the heat. Slowly whisk in the gelatin.
Once fully incorporated, pour the mixture into a bowl and let cool in the refrigerator for 2 hours to set, stirring occasionally. It will become thicker but not firm. . Preheat the oven to 350 degrees. Using a medium sized bowl, mix the dry ingredients together until well incorporated. Add the dry ingredients into the wet.
Using 2 round 8 inch cake pans, grease with either coconut oil or shortening, and lightly sprinkle with about a tablespoon of almond flour. You also can cut 2 circles of parchment paper and line the bottom of the cake pans to help the cakes fall away from the pan easier.
Bake the cakes for 35-40 minutes. Run a knife around the perimeter of the cake pans to loosen the sides. Tip upside down over a clean counter surface and give light taps on the bottom until the cakes fall away.
Drizzle with a lemon glaze (recipe here) and fresh berries. Simply to die for.