- 2 large eggs
- 1/2 cup avocado oil
- 3/4 cup cane sugar (or coconut sugar for Paleo-version_
- 1 2/3 cups cassava flour
- 1 cup dairy-free milk
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 3 tablespoons flax meal
- 6 tablespoons warm water
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350°F. Spray a cake pan with cooking spray and set aside.
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In a medium bowl add the eggs, cane sugar, avocado oil, and vanilla extract. Stir until creamy. Add the dairy-free milk and stir. Add the cassava flour and baking soda and stir until well mixed.
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Pour the cake batter into the prepared cake pan and bake for 30 minutes or until a toothpick/knife comes out clean from the center of the cake. Let cool before removing from pan and frosting.
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In a small bowl combine the flax meal and warm water. Stir until its thick, like egg consistency. Use in place of the eggs and follow the instructions above. In step 2, add the apple cider vinegar at the same time as the dairy-free milk.
Let cool completely before frosting. Store any leftovers in an airtight container. Will keep for up to 3 days.
Freezer-friendly! Let the cake cool completely, wrap in tin foil, or a freezer-friendly container and freezer for up to one month.