4 large eggs, separated
1 tsp cream of tartar
1/4 cup extra virgin coconut oil
3 tbsp raw honey
1/4 cup coconut flour, sifted
2 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt
Preheat oven to 350°F. Line the bottom of an 8×1.5 inch round cake pan with parchment paper. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.
In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.
Pour the mixture into the cake pan. Bake for 20 minutes. The cake is done when a toothpick is inserted and comes out clean.
Let the cake cool before icing and serving. Don’t forget to check out Indulge: 70 Grain-Free Desserts to get even more delicious grain-free recipes like this one.