Almond Cake with Whipped Coconut
Here’s the good news...
This is probs the easiest cake you'll ever make!
This Almond Cake with Whipped Coconut is such a simple recipe, I love a good blend & bake and this is what we have here.
In true NS style, these ingredients are
all REAL food, no nasties here🤗
Here's the bad news...
now you're craving cake. sorry!
Servings: 8
Ingredients
4 Free-Range Eggs
2 tsp Vanilla Extract
½ cup Coconut or Rapadura Sugar
½ cup Water
2 cups Almond Meal (almond flour also works)
2 tbsp Flax Seed Meal
1 tsp Baking Powder
Coconut Frosting
1 x 400ml can Whipping Coconut Cream, chilled for at least
2 hours (alternatively use coconut cream and add 2 tsp
tapioca flour when whipping)
2 tsp Maple Syrup
Method
1. Preheat oven to 180 degrees.
2. Add all ingredients to blender and blitz to combine (alternatively this can also be hand mixed).
3. Pour mixture into a greased cake tin.
4. Bake for 30 minutes or until cooked through and lightly browned (use a skewer to test if it comes out clean).
5. Whip coconut cream until it thickens, add maple syrup until combined.
6. Cut cake in half and spread frosting on the bottom half, place the top half of the cake on top of the frosting. Frost on top of the cake with additional frosting.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.