Amount is based on available nutrient data. Add comma separated list of ingredients to exclude from recipe. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets. Want the new recipes in your inbox? In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla … Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Place the pan on a cooling rack. You can also freeze individual slices in freezer bags. This may or may not be advantageous to you. So I started experimenting with coconut flour. I frost it with whipped white chocolate ganache. Info. You’ll only need a few simple ingredients to make this tasty cake. Add water. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. A generous slice (I cut it into eight slices) only has 140 calories. That’s also why I don’t frost this coconut flour cake, although you certainly can if you wish. It’s very absorbent, so each extra gram can make a difference. Try to measure it by weight. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. For an extra pretty finish, spoon frosting into a pastry bag and pipe the whipped ganache through a large star tip. Recommended and linked products are not guaranteed to be gluten-free. Information is not currently available for this nutrient. Preheat oven to 350 degrees Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia and vanilla. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Chocolate cupcakes with peanut butter frosting. It’s keto, gluten-free, and very low in calories. It’s not easy to come up with the correct ratio of coconut flour, eggs, and liquids. Baking with coconut flour is challenging because it’s extremely absorbent. Keep whisking until the batter becomes smooth and free of lumps. Run a table knife around the edges to loosen. One of the advantages of this coconut flour cake is that it’s so low in calories. Whisk in the coconut flour. I’m not a big fan of frosting personally, and without it, I can classify this as a “breakfast cake”… but if you wish to frost this cake, here are a few options: If you plan on frosting the cake, do cool it completely before doing so. Incredibly moist and fluffy, this is one of my husband’s favorite cakes (another good one is this keto pound cake). Coconut flour: An excellent flour substitute. The cake will not brown on the top. This is in contrast to almond flour baked goods that are very tasty but tend to be calorie-dense. Sift the cake flour into the bowl of an electric mixer. Baking powder: Make sure it’s fresh, and (needless to say) use gluten-free if needed. It can also be made as cupcakes. And who doesn’t want cake for breakfast! Bake the cake in a greased nonstick cake pan, about 20 minutes at 350°F. Vanilla extract: Try to use pure vanilla extract, not the artificially flavored stuff. A few of my favorites are: I typically publish a new recipe once or twice per week. Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Scroll down to the recipe card for the detailed instructions. I’ve been baking quite a lot with almond flour (this almond flour cake is excellent). I make it often because we both feel it’s quite appropriate as the occasional breakfast. Subscribe! The exact measurements are included in the recipe card below. Please verify that a recipe fits your needs before using it. Coconut flour baked goods don’t have to be dry! There are several tasty options. Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Cool on a wire rack for 5 minutes. I typically publish a new recipe once or twice per week. Pour batter into the prepared pan and spread until smooth. I had to experiment several times before I reached perfection, but I have to say that this delicious coconut flour cake is well worth the trouble. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool 15 more minutes before slicing into 8 slices. Using a rubber spatula, stir in the kosher aalt and baking powder. Using the same rubber spatula, transfer the batter to the prepared cake pan. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Nutrition info is approximate and may contain errors, so you should independently verify it. Preheat the oven to 350 degrees F (175 degrees C). Stir in flour until combined. Let cool completely, 30 minutes or longer. Congrats! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But readers with nut allergies have emailed me, asking for alternatives. Frost the cooled cake and sprinkle with toasted coconut. The coconut flavor comes through but it’s not prominent or overpowering. Kosher salt: If using fine salt, you should use less of it. In a separate bowl, using a sifter, sift the cocoa powder, … , unsweetened, full fat (mix it well before using). Line two 8-inch cake pans with parchment paper. Defrost them overnight, or in the microwave on 50% power. Most of our recipes are low-carb (or keto) and gluten-free, but some are not.
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