Ok, so I excitedly made this after seeing how many stars it had. Then when it was in the oven I read the comments and thought for sure it was going to be gross. The people making the negative comments don't understand or appreciate Paleo/gluten free baking...and that's ok.
I made the cake exactly as per the directions, with slightly less than two tsp of salt (maybe 1 3/4). The salt I used was Celtic Sea salt, what I had on hand at home. It turned out pretty great. My husband loved it (who requested it to begin with and made a special trip to the store for the ingredients). It's dense and hits the spot without being overly sweet or heavy. As another comment points out, it's like flourless chocolate cake, but flourless carrot cake. The batter will be very thick and paste-like. Have the eggs at room temp and the coconut oil melted (but not hot!) so theres no clumps of oil or scrambled eggs in your batter. The 10 eggs are necessary because coconut flour absorbs a lot of fluid. The finished product doesn't taste eggy (or salty!). The icing was good as-is, but I added some vanilla to it.
Also, I made it in a 9/13 pan because i didn't need it to be fancy or anything.
Great recipe. I will use this from now on...no more frozen naan for us! I wish I had this recipe a long time ago. I followed others advice and put a tbsp of sugar in with the yeast. Dough rose perfectly, no problems at all.
This recipe turned out great, probably the best one I have made from allrecipes.com so far. My husband didn't like it for some reason though, he's more of a meat and potatoes type of guy :) I loved it, and will definitely be making it again soon!
This is a major hit at my house! I just recently made for a party I hosted and everyone loved it! I add in some chopped potatoes to the roasting pan, and I stuff the inside of the chicken with lemons, and squirt lemon juice on the outside of the chicken. Very delicious.
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