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Preheat oven to 350 degrees F and line an 8 inch cake pan with parchment paper and grease with coconut oil.
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In a large bowl sift together cassava flour, coconut flour, tapioca starch baking soda, and cream of tartar and set aside.
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In a separate bowl, beat together eggs, honey, and sugar with a mixer until the sugar is well dissolved. Add avocado oil, lemon juice, and coconut milk and beat well for another 2 minutes, then stir in vanilla.
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Make a well in the middle of the dry ingredients and stir in the wet ingredients until well combined.
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Pour the batter into the prepared pan.
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Place in the preheated oven to bake for 25-30 minutes, or until a toothpick comes out clean.
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Let cool for 10 minutes and then remove from pan and cool on a wire rack. Serve topped with powdered sugar.