dessert · Unspecified
(Coconut Flour) Cake Donuts
A cake centered on coconut oil, raw honey, eggs, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 1 cup ½ cups Coconut Oil
- 1 cup ½ cups Raw Honey
- 6 item 6 whole Eggs
- 1 teaspoon 1 teaspoon Vanilla Extract
- 1 cup ¾ cups Coconut Flour
- 1 teaspoon ¾ teaspoons Baking Soda
- 1 teaspoon 1 teaspoon Salt
- 1 tablespoon 1 Tablespoon Chocolate Chips (I Used Enjoy)
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together coconut flour, baking soda, and salt. In a second bowl, combine coconut oil, raw honey, eggs, and vanilla extract.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate chocolate chips.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
