Coconut Flour Shortcake
Serves: 6 servings
  • ½ cup coconut flour, available here
  • ¼ t baking soda
  • ¼ t sea salt
  • ½ cup coconut oil
  • ½ cup honey
  • 1 tsp. orange zest
  • 2 tsp. freshly squeezed orange juice
  • 5 eggs
  • 1 tsp. vanilla
  • 2 pints of your choice of berries (I used strawberries and blackberries)
  • Zest and juice of 1 orange
  • 1 Tbsp. honey
Whipped Cream
  • Cream from 1 can of coconut milk (see below)
  • 1 tsp. honey
  • 1 tsp. vanilla
  1. For the cake: combine the coconut flour, baking soda and sea salt in a small bowl.
  2. In a large bowl, whisk together the coconut oil, honey, orange zest, orange juice, eggs and vanilla until combined.
  3. Slowly add the dry ingredients to the wet ingredients. Whisk until the dry ingredients are completely incorporated into the wet ingredients. (The batter will be on the thin side.)
  4. Line an 11x7-baking dish with parchment paper.
  5. Pour batter into the lined baking dish. Spread the batter evenly in the pan with a spatula.
  6. Bake at 350F for 20-25 minutes or until golden brown.
  7. For the Berries: Zest and juice an orange in a medium bowl. (You can just use the rest of the orange you used for the cake). Add 1 tsp. honey, berries and toss to coat the berries in the juice. Refrigerate until needed.
  8. For the Whipped Cream: Refrigerate 1 can of coconut milk for at least 3-4 hours.The cream will separate. Scoop out the thick, white cream into a mixing bowl.
  9. Add the honey and vanilla and neat the cream on high with an electric mixer until soft peaks form.
  10. Assembly: Cut a slice of cake and put it on a plate. Arrange berries on top of the cake. I like to add a little of the juice as well. Spoon whipped cream on top.
Recipe by Empowered Sustenance at