Imagine a cake so divine, so deliciously moist, that it breaks all the rules of traditional baking while celebrating the rich, exotic flavors of Middle Eastern cuisine. This Gluten-Free Coconut Almond Flour Cake is not just a dessert - it's a culinary adventure that proves healthy eating can be absolutely irresistible. Whether you're gluten-sensitive, health-conscious, or simply a lover of extraordinary flavors, this recipe will revolutionize your baking game and leave your guests begging for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 4 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together almond flour, coconut flour, baking powder, and salt to ensure no lumps and even distribution of dry ingredients.
- In a separate bowl, whisk together eggs, melted coconut oil, sugar, honey, and vanilla extract until the mixture is smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until a consistent cake batter forms. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with honey before serving. Can be garnished with additional toasted coconut flakes or sliced almonds.
Tips
- Sifting is Key: Always sift your almond and coconut flours to prevent lumps and ensure a smooth, light texture.
- Room Temperature Matters: Use eggs and other ingredients at room temperature for better incorporation and a more consistent batter.
- Don't Overmix: Gentle folding prevents the cake from becoming dense and tough. Mix just until ingredients are combined.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding toppings or cutting to maintain its structure.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Customize Your Cake: Experiment with additional toppings like toasted nuts, a honey drizzle, or a light coconut cream frosting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 10g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 95mg
