Coconut Cake

              Coconut Cake

Preparation Time:
90 min.

Difficulty:
Intermediate

Total Calories:
290 kcal

Cuisine:
Vegan, Gluten-Free, Keto, Paleo, Vegetarian

Category:

Dessert

Cake

Ingredients:

• 2 cups coconut flour
• 1 cup unsweetened shredded coconut
• 1 cup coconut milk
• 1/2 cup coconut oil, melted
• 1/2 cup erythritol (or preferred sweetener)
• 1/4 cup flaxseed meal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1/2 cup aquafaba (chickpea water)
• 1/2 cup unsweetened applesauce

Kitchen Tools Needed:

• Mixing bowls
• Whisk
• Cake pan
• Oven
• Wire rack

Instructions:

• Preheat the oven to 350°F (175°C).
• In a large bowl, mix together the coconut flour, shredded coconut, baking soda, and salt.
• In another bowl, combine the melted coconut oil, coconut milk, erythritol, flaxseed meal, lemon juice, and applesauce. Mix well.
• Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
• In a separate bowl, whip the aquafaba until it forms soft peaks, then gently fold it into the batter.
• Pour the batter into a greased cake pan and smooth the top.
• Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Macros:

• Total Calories: 290kcal
• Carbs: 15g
• Proteins: 5g
• Fats: 20g