Get ready to transform your dessert game with a cake that's not just delicious, but also completely guilt-free! This Paleo Vegan Coconut Cake is a game-changing recipe that proves healthy eating doesn't mean sacrificing flavor. Imagine sinking your fork into a moist, tender cake that's packed with rich coconut flavor, free from dairy, gluten, and refined sugars - yet so incredibly satisfying that you won't believe it's actually good for you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1/4 cup coconut oil, melted
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper, ensuring the sides are also covered to prevent sticking.
- In a large mixing bowl, sift together the almond flour, coconut flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, maple syrup, coconut milk, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully to create a uniform cake batter. Mix until no dry streaks remain, but be careful not to overmix.
- Transfer the batter to the prepared cake pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Optional: Dust with coconut flakes or serve with a coconut cream frosting for additional flavor and presentation.
Tips
- Ingredient Temperature Matters: Ensure your coconut milk and other wet ingredients are at room temperature for the most consistent batter.
- Sifting is Crucial: Take the time to sift your dry ingredients to prevent lumps and ensure a smooth, even texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a dense, tough cake.
- Check for Moisture: The toothpick test is your best friend - a few moist crumbs are okay, but it should not be wet.
- Cooling is Key: Allow the cake to cool completely before removing from the pan to prevent breaking.
- Storage Tip: This cake stays moist and fresh when stored in an airtight container at room temperature for up to 3 days.Pro Hack: For an extra luxurious touch, try topping with a coconut cream frosting or sprinkling with toasted coconut flakes for added texture and flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
