Coconut flour cake
Coconut flour is great to use since the consistency is like a cross between crumble and shortbread, only in cake version, and so healthy! This cake came out so delicious and since there was nothing left I made it again the very day after!
Ingredients for the cake:
150g coconut flour
50 oats
2 tbs coconut oil
3,5 tbs coconut sugar
A handful of almonds
8 dates
10g levex
A pinch of salt
3 eggs
100ml coconut milk
1 teaspoon vanilla essence
Ingredients for the frosting:
1,5 tablespoons honey
20g ground coconut
1 teaspoon coconut oil
1 teaspoon vanilla essence
In a large bowl mix the coconut flour, oats and coconut sugar. Melt the coconut oil over low heat, add to the coconut flour mixture and stir well.
Place the almonds and the dates in a food processor and process them for 1 minute. Add to the mixture and stir well.
Add the levex, salt, coconut milk and eggs and stir well.
Spoon the mixture into your greased baking mold and cook in the oven on medium heat for about 1 hour, or until a knife comes out dry.
For the frosting place the honey, coconut, coconut oil and vanilla essence in a pan over low heat and blend well together.
Take off the heat and with a spoon pour over the cake (after the cake has fully baked and cooled). Allow to set in the fridge.
Ingredients for the cake:
150g coconut flour
50 oats
2 tbs coconut oil
3,5 tbs coconut sugar
A handful of almonds
8 dates
10g levex
A pinch of salt
3 eggs
100ml coconut milk
1 teaspoon vanilla essence
Ingredients for the frosting:
1,5 tablespoons honey
20g ground coconut
1 teaspoon coconut oil
1 teaspoon vanilla essence
In a large bowl mix the coconut flour, oats and coconut sugar. Melt the coconut oil over low heat, add to the coconut flour mixture and stir well.
Place the almonds and the dates in a food processor and process them for 1 minute. Add to the mixture and stir well.
Add the levex, salt, coconut milk and eggs and stir well.
Spoon the mixture into your greased baking mold and cook in the oven on medium heat for about 1 hour, or until a knife comes out dry.
For the frosting place the honey, coconut, coconut oil and vanilla essence in a pan over low heat and blend well together.
Take off the heat and with a spoon pour over the cake (after the cake has fully baked and cooled). Allow to set in the fridge.