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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g ground almond
  • 100 g coconut flour
  • 50 g desiccated coconut
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50 g Stevia
  • 3 eggs
  • 1 tsp vanilla extract
  • 100 g dairy-free spread melted
  • 1 cup almond milk
  • 3 tbsp almond flakes

Method
 

  1. Preheat the oven to 180C. Grease a spring form cake tin and line the base with baking paper.
  2. Put the ground almond, desiccated coconut, coconut flour, baking powder, bicarb and Stevia into a mixing bowl and combine.
  3. In a separate bowl, whisk the eggs, then add the vanilla extract and the cooled butter.
  4. Pour the wet mixture into the almond mixture and stir them together. Add the almond milk and mix until you get smooth batter.
  5. Tip the batter into the prepared tin and spread it out evenly. Scatter the almond flakes over the top.
  6. Put the tin in the middle of the oven and bake for about 40-45 minutes, until golden.
  7. Cool the cake in the tin for 10 minutes, then remove from the tin and let it cool completely on a wire rack.