Coconut sugar cake is a delicious and easy-to-make dessert that is perfect for any occasion. This cake is moist, flavorful, and has a subtle sweetness that comes from using coconut sugar instead of regular granulated sugar. In addition, it is gluten-free and can be made vegan by substituting the eggs with flax eggs.Coconut sugar cake is a moist and flavorful cake that has a subtle sweetness thanks to the use of coconut sugar instead of regular granulated sugar. Coconut sugar is a natural sweetener that is made from the sap of the coconut palm tree. It is lower on the glycemic index than regular sugar, meaning it causes a slower and more gradual rise in blood sugar levels. This makes it a great option for people who are trying to manage their blood sugar levels or are looking for a healthier alternative to traditional sweeteners.This cake is also gluten-free, making it a great option for those who have celiac disease or gluten sensitivity. It is made with a combination of almond flour and coconut flour, which gives it a light and fluffy texture. Almond flour is high in protein and healthy fats, making it a great alternative to traditional wheat flour.To make the cake, you will need to mix the dry ingredients in one bowl and the wet ingredients in another. You will then combine the two mixtures and pour the batter into a greased and lined cake pan. The cake will bake in the oven for around 25-30 minutes, until a toothpick inserted into the center comes out clean.Once the cake has finished baking, you will need to let it cool in the pan for 10 minutes before carefully removing it and letting it cool completely on a wire rack. You can serve the cake with fresh fruit, whipped cream, or coconut cream for a delicious and indulgent dessert.Overall, this cake is a delicious and healthy dessert option that is sure to satisfy your sweet tooth without compromising on taste or nutrition.

Ingredients:

1- 1 1/2 cups almond flour

2- 1/2 cup coconut flour

3- 1/2 cup coconut sugar

4- 1 teaspoon baking powder

5- 1/2 teaspoon baking soda

6- 1/2 teaspoon salt

7- 1/2 cup coconut oil, melted

8- 1/2 cup almond milk

9- 2 eggs (or 2 flax eggs)

10- 1 teaspoon vanilla extract

Instructions:

1- Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan with coconut oil and line the bottom with parchment paper.

2- In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt. Mix well.

3- In a separate mixing bowl, whisk together the melted coconut oil, almond milk, eggs (or flax eggs), and vanilla extract until well combined.

4- Add the wet ingredients to the dry ingredients and mix until well combined.

5- Pour the batter into the prepared cake pan and spread it out evenly with a spatula.

6- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7- Remove the cake from the oven and let it cool in the pan for 10 minutes.

8- Carefully remove the cake from the pan and let it cool completely on a wire rack.

9- Serve the cake with fresh fruit, whipped cream, or coconut cream.

Notes:

1- You can use any type of milk you prefer, such as soy milk or oat milk, instead of almond milk.

2- If you are making the cake vegan, use 2 flax eggs instead of regular eggs. To make flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes before using.

3- Make sure to use a high-quality coconut oil for the best flavor.

4- You can also add shredded coconut to the cake batter for extra texture and flavor.

Nutrition Facts (per slice):

  • Calories: 280
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 35mg
  • Sodium: 220mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 7g

Here are the approximate nutrition facts for the given ingredients in the specified quantities:

1 1/2 cups almond flour:

  • Calories: 960
  • Fat: 84g
  • Carbohydrates: 36g
  • Fiber: 18g
  • Protein: 36g

1/2 cup coconut flour:

  • Calories: 240
  • Fat: 8g
  • Carbohydrates: 48g
  • Fiber: 36g
  • Protein: 12g

1/2 cup coconut sugar:

  • Calories: 400
  • Fat: 0g
  • Carbohydrates: 100g
  • Fiber: 0g
  • Protein: 0g

1 teaspoon baking powder:

  • Calories: 0
  • Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g

1/2 teaspoon baking soda:

  • Calories: 0
  • Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g

1/2 teaspoon salt:

  • Calories: 0
  • Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g

1/2 cup coconut oil, melted:

  • Calories: 960
  • Fat: 112g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g

1/2 cup almond milk:

  • Calories: 15
  • Fat: 1g
  • Carbohydrates: 0.5g
  • Fiber: 0g
  • Protein: 0.5g

2 eggs (or 2 flax eggs):

  • Calories: 140
  • Fat: 10g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 12g

1 teaspoon vanilla extract:

  • Calories: 12
  • Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g

Please note that these values are approximate and can vary depending on the specific brands and types of ingredients used.

Enjoy your delicious and healthy coconut sugar cake!

kiro

i'm just try to cook new things.

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