A week before my birthday I decided to create a gluten-free cake using just coconut flour. Unfortunately, it turned out flat and salty. Below is the recipe.
Chocolate Blueberry Cake
1/2 coconut flour
1/4 monk fruit/erithrotol
1/4 coco powder
1tsp of baking powder, baking soda and sea salt
1cup blueberries
4eggs
4oz cream cheese
1 stick of butter
11/2 tsp vanilla extract
1/4 citrus extract
I had the girls cream together all the wet ingredients and then they added all the dry ingredients. Below is a picture of it before it got put on the grill to bake.
About a week later the day of my birthday my girls wanted to try again so I decided to give it another try. This time we did less salt, baking soda, baking powder, and coconut flour. And more cream cheese, butter, and monk fruit/erythritol sugar. Next time we will try it with unsalted butter instead of salted. We used what was on hand. We also used a 9 by 13 pan which made the cake very thin. If you try to make this and want a thicker cake use a smaller pan and keep in mind that it will take longer to cook.
4 eggs
8oz cream cheese
8oz butter
1/3 cup monk fruit sugar
Tt vanilla
Tt raspberry extract
Cream the above together
Add in the below
1/4 coconut flour
2tbsp cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
Put in a 9 by 13 cake pan and cook at 400 for around forty minutes or when fork comes clean I baked on grill with one burner on so temps and time may vary
Thank you for stopping by and reading about my our creation. This last came was not too salty but I think that using unsalted butter would be better. I hope you all have a wonderful day.
Everything and Anything 