Rum Cake

This cake has a really nice consistency and is very flexible, I use it as a base and play with flavours and colours as I wish, it always turns out great! I used the original recipe in this link, but skipped the frosting and added the cacao butter to my batter, turned out fantastic!

Ingredients:

• 1/3 cup coconut flour
• 1/3 cup erythritol
• 1 tbsp and 2 tsp baking protein powder
• 1 tsp baking powder
• 1/8 tsp salt
• 3 eggs
• 40 gr melted butter
• 1 tsp vanilla extract
• 1/4 cup white rum
• 1/4 cup cocoa butter 

1. Preheat the oven to 177 C
2. whisk together the coconut flour, erythritol, protein powder, baking powder, and salt. 
3. Stir in the eggs, butter, and vanilla extract.
4. Stir in the rum until the batter is smooth and well combined. 
5. add the cacao butter.
6. bake 30 minutes