Ingredients
11/2 cups coconut oil
3 cups agave sugar
4 cups peach palm flour or tapioca flour
6 cups sorghum flour
3 tablespoon baking powder
■ 2 cups warm full fat coconut milk
■ 6 large eggs
■ 3½ cups finely ground up olancho cheese
■ ½ cup agave sugar
■ ¼ cup peach palm flour or tapioca flour
■ ½ cup toasted finely minced cashews
Preparation
Preheat oven to 350°F (175°C). 2. Lightly grease with coconut oil and flour a medium glass baking dish. 3. In a bowl, beat together coconut oil and 3 cups agave sugar until fluffy. 4. Alternately beat in 2 cups gluten free flour, sorghum flour, baking powder, and coconut milk. 5. Slowly beat in the eggs and finely ground up olancho cheese. 6. Transfer to the prepared baking dish. 7. In a small bowl, mix the ½ cup agave sugar, ¼ cup gluten free flour, and toasted finely minced cashews. 8. Sprinkle evenly over the batter in the cake pan. 9. Bake 20 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. 10. Cool completely, and cut into squares
