I really love this birthday cake (and not just because I love a bday bash without the crash http://fitbynature.org/2017/05/kids-birthday-bash-without-the-crash)I use all the best ingredients for the best people’s celebrations in my life! And always gluten free and processed sugar free – just maple syrup in this cake. After my son’s recent birthday party I’ve had so many messages (Thankyou!) that I also wanted to include this recipe but the why to (see ways to detox your little sugar monsterhttp://fitbynature.org/2016/07/sugar-detoxing-your-little-sugar-addict/))
1/3 cup butter (I used half coconut oil half butter), melted
1 3/4 cups almond flour
1/4 cup arrowroot flour
1/4 tsp salt
3 large eggs
1/2 cup maple syrup
2 tsp vanilla extract
1 tsp lemon juice
1/2 tsp baking soda
Preheat oven to 165c/350f and oarchenent line your tin (min was 20x20cm)
Mix together the almond flour, arrowroot flour, and salt.
Separate the eggs in new bowls, adding the yolks to melted coconut oil/butter with maple syrup, vanilla, and lemon juice and whisk to combine. Then adding to flours until smooth.
Beat the egg whites in separate bowl until soft peaks (about 2 min)
Stir the baking soda into the batter and then gently fold in the egg whites (in two batches) into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
7. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.