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Versatile Cake

A simple recipe that can adapted to suit any occasion
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 16
Author: Lisa@mummymade.it


  • 6 Eggs separated
  • 1/2 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk of choice
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • Also add depending on flavor
  • Vanilla; 1 tablespoon Vanilla Extract
  • Orange; zest of 1 Orange plus 2 tablespoons of Orange Juice reduce Maple Syrup by 1 tablespoon
  • Lemon; zest of 1 Lemon plus 2 tablespoons of Lemon Juice reduce Maple Syrup by 1 tablespoon


  • Preheat oven to 175C/350F
  • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time (adjust accordingly if making lemon or orange)
  • Mixture will triple in size and form peaks.
  • Add the vanilla extract (if making vanilla cake add extra vanilla now also) and whisk on medium/high until combined.
  • Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.
  • Add the milk whilst still whisking.
  • If making lemon/orange flavour add the juice/rind now.
  • In a separate bowl, sift the coconut flour and baking powder together.
  • Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
  • Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.
  • Pour into a greased and lined 20cm/8 inch cake tin.
  • Bake for 33-35 min, or until skewer comes out clean.
  • Allow the cake to cool before removing from the tin.