Preheat oven to 425 and put clean dutch oven or cast iron pan into the oven to preheat with the coconut oil in it. You can also use an oven-proof pie tin or Pyrex container, if you want.
Mix flour, splenda and salt in a food processor and add the almond milk.
Remove lid and use a rubber spatula to push all ingredients toward the mixer blade.
Replace cover and turn on, gradually adding the egg whites and spice(s).
Blend for a couple minutes to whip some air into the mixture.
Open the now preheated oven and slowly pour the mixture into the hot pan with the melted oil in it.
Cook for 25 minutes.
Serve with whatever you want! You can eliminate the spice and splenda for a classic cake you will add the traditional greek yogurt and huckleberries, cinnamon sugar or honey to. I've enjoyed adding black beans, corn and chili powder and serving with sour cream and grated cheese.