Coconut flour varies greatly between brands. We prefer Bob’s Red Mill coconut flour for these cakes because it is moister. Since unsweetened, shredded coconut is also dry, you may need to add the water gradually or add more water to get to the desired texture. It’s Gluten Free and Dairy Free, too.
FOR THE RAW CASHEW FROSTING:
FOR THE CAKE:
PER LAYERED CUPCAKE: 371 cal, 26g fat (5g mono, 6g poly, 14g sat), 0mg chol, 248mg sodium, 29g carb (7g fiber, 17g sugars), 7g protein
SOURCE: The recipe by Carsen Snyder is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.