Recipes in the world of Flavilo

Coconut flour cake decorated with fresh fruit

Coconut Flour Cake

Coconut flour cake is a healthy alternative to traditional cakes, offering a delicious and gluten-free treat. This recipe is especially designed for those who want to enjoy desserts without sacrificing a healthy diet. The inspiration comes from the natural flavor of coconut, which harmonizes perfectly with the creamy whipped cream and fresh fruit. This cake is an excellent choice for any occasion, whether it's a birthday or a weekend indulgence.

Prep Time 20 min
Preparation 30 min
Total 50 min
2200 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 100 g Coconut Flour
⭕ 250 ml Almond Milk
⭕ 4 Eggs
⭕ 50 g Honey
⭕ 100 ml Coconut Oil
⭕ 1 packet Baking Powder
⭕ 5 ml Vanilla Extract
⭕ 200 ml Heavy Cream
⭕ 50 g Powdered Sugar
⭕ 150 g Fresh Fruit (e.g., Strawberries, Blueberries)

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    Preparation Steps

    1

    In a bowl, whisk together the coconut flour, baking powder, and a pinch of salt.

    2

    In a separate bowl, combine the eggs, almond milk, honey, coconut oil, and vanilla extract until smooth.

    3

    Gradually add the wet ingredients to the dry ingredients, mixing until a homogeneous batter forms.

    4

    Pour the batter into a greased and floured cake pan and bake in a preheated oven at 350°F (180°C) for 25-30 minutes. Check for doneness with a toothpick.

    5

    While the cake cools, whip the heavy cream with the powdered sugar until stiff peaks form.

    6

    Once the cake has cooled completely, slice it in half horizontally and fill it with the whipped cream. Frost the top with the remaining cream, smoothing it out evenly.

    7

    Garnish the cake with fresh fruit, such as strawberries or blueberries, to enhance its visual appeal and flavor.

    8

    Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set.