Prep time: 5 minutes

Total time: 45 minutes

Ingredients:

· 1 + ¾ almond flour (blanched)

· 2/3 cups corn flour

· ½ cup coconut sugar

· 1 + ½ tbps flax seed meal

· 2 + 1/5 tsp baking powder

· ¼ tsp salt

· 1 cup water

· 1 tsp vanilla extract

Instructions:

Preheat oven to 175C (350F) /gas mark 4 and line an 8 inch cake pan with a baking sheet.
In a bowl mix mix the almond flour, corn starch, coconut sugar, flax seed meal, baking powder and salt.
Add the water and vanilla extract and whilst until blended, the batter will appear thicker than your usual batter which is normal. Spread the batter smoothly into the baking pan.
Bake In the preheated oven for 35-40 minutes or until golden brown.
Place the cake on a cooling tack and let it cool completely.
You can also add coconut cream with beetroot juice and sugar to add either on the side or as a filling.