The Coconut Flour Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 20 - 22 minutes

INGREDIENTS:

1 1/2 cups coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 large eggs
1 1/2 cups raw Agave nectar
1 cup coconut oil
6 tablespoons whole or almond milk
2 tablespoons vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, whisk together the flour, baking powder, and salt.

3.  Whisk in the eggs, one at a time, until blended.  Whisk in the agave nectar, coconut oil, milk and vanilla until well blended and smooth.

4.  Pour the batter evenly into the cupcake tins, and bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.