Serves 6-8 (depending how hungry you are!)
*Don't have coconut flour? No problem. Use a total of 1 1/2 cups of brown rice flour, it yields a slightly fluffier cake too.
**If you want to cut the maple syrup in half, use 1/4 cup maple syrup and 1/4 cup water.
If you don't have brown rice flour, you can sub in buckwheat, spelt or whole wheat for the 1 cup of brown rice flour. I have not tried this cake with almond flour.