Servings: 8 people
Calories: 180kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Spatula
- 8-inch round cake pan
- Measuring cups and spoons
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 pinch salt
- zest of one orange for a citrus twist (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk the eggs, melted coconut oil, and maple syrup until smooth, adding vanilla extract and orange zest if using.
- Gently fold the wet ingredients into the dry ones until just combined. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
Notes
To make your cake extra moist, brush the cooled cake with equal parts water and maple syrup. It helps keep the cake fresh longer.
Store the cake in an airtight container for up to two days or freeze individual slices for up to three months.
If using coconut flour, be careful not to use too much as it can make the cake dry.
Nutrition
Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 6mg
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