Vanilla Cake
I was always a terrible baker and frankly, as a sugar addict, Paleo treats scared me. I flash back to the childhood in which I could eat 12 slices of french toast or 9 donuts for breakfast without breaking a sweat, and I am immediately terrified that I still would not be able to stop myself if something sweet were set in front of me. But in the years since I began blogging at the start of my Paleo journey, that is no longer a problem–not really. I have no trouble having this stuff around and saying no when I know that I wouldn’t be able to stop myself (usually because I’m stressed out or upset). Because, as good as this stuff is, I don’t want it more often than once or twice a year on my birthday or someone else’s. I’d rather have some pineapple. Which, incidentally, would be super delicious with this light, fluffy cake. You can skip frosting and top yours with sliced fruit if you like. Mmmf.
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Vanilla Cake
Ingredients
- 4 whole eggs
- 1 ripe plantain
- 2 teaspoons cream of tartar
- 1/2 cup coconut flour
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350F.
- Combine all ingredients in a blender and process until smooth.
- Grease a 9″ baking dish or cake pan, then pour the batter in. Bake 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool, then top with your favorite Paleo icing, sliced fruit, or serving as-is.