Coconut Flour Cake
Description
Below I will tell in more detail, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients for the sponge cake.
- 2
Step 2
Then prepare the baking pan. Line the bottom with parchment paper or grease it with vegetable oil and dust with flour. If you are baking the sponge cake in a ring, line the bottom with parchment paper and secure it with several layers of foil.
- 3
Step 3
Sift the flour, add salt to it. Mix with a whisk.
- 4
Step 4
Mix orange juice with sugar. Pour in the vegetable oil as well. Whisk with a mixer until the sugar is completely dissolved. Add apple cider vinegar. Whisk again.
- 5
Step 5
Then add the flour and mix well with a mixer.
- 6
Step 6
Quickly mix the baking soda and water, pour into the dough, and stir with a mixer on low speed. The dough should increase slightly in volume.
- 7
Step 7
Pour the batter into the pan. Bake the cake in a preheated oven at 180 °C for 40–50 minutes. Check doneness with a dry skewer.
- 8
Step 8
Remove the sponge cake from the oven, let it stand for 5 minutes, then carefully run a knife between the sides of the pan and the edges of the cake. Remove the cake from the pan and let it cool completely.
- 9
Step 9
Next, cut the sponge cake in half.
- 10
Step 10
Prepare all the ingredients for the cream. The coconut oil should be at room temperature.
- 11
Step 11
Whisk the coconut oil with powdered sugar using a mixer. About 3–4 minutes.
- 12
Step 12
Add the cream cheese, whisk again until smooth.
- 13
Step 13
Now assemble the cake, it's convenient to do it in a ring. Spread 1/3 of the cream on the first layer, smooth it out.
- 14
Step 14
Cover with the second layer. Half of the remaining cream, spread it on top. Place the cake in the refrigerator for 10 minutes (no longer!).
- 15
Step 15
Remove the ring, smooth the top of the cream, spread the remaining on the sides. Decorate the cake with almond petals.
- 16
Step 16
Coconut flour cake is ready.