Healthy coconut and almond cake
I’m always told that healthy and tasty cakes don’t exist. This is just not true. This healthy almond and coconut cake is a perfect example – it’s dairy-free, gluten-free, sugar-free and low-fat, yet really yummy and moist! Next time I’ll add some grated lemon or orange zest to make it a bit more zingy. The cake is perfect for afternoon teas, picnics, parties or as treat with your mid-morning coffee.
Ingredients
Method
- Preheat the oven to 180C. Grease a spring form cake tin and line the base with baking paper.
- Put the ground almond, desiccated coconut, coconut flour, baking powder, bicarb and Stevia into a mixing bowl and combine.
- In a separate bowl, whisk the eggs, then add the vanilla extract and the cooled butter.
- Pour the wet mixture into the almond mixture and stir them together. Add the almond milk and mix until you get smooth batter.
- Tip the batter into the prepared tin and spread it out evenly. Scatter the almond flakes over the top.
- Put the tin in the middle of the oven and bake for about 40-45 minutes, until golden.
- Cool the cake in the tin for 10 minutes, then remove from the tin and let it cool completely on a wire rack.