Ingredients
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the cake :
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2 cups unsweetened shredded coconut (fresh or frozen)
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2/3 cup rolled oats
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2/3 cup tapioca flour
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2 tablespoons arrowroot powder
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2 teaspoons baking soda
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of salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 ripe banana , mashed (about 1/2 cup)
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1 medium apple , grated (about 1 cup)
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1/2 cup unsweetened applesauce
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1/4 cup unsweetened almond milk
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1/4 cup maple syrup
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1 large egg (optional)
Directions
Subtitle: Gluten-free, Oil-free, Soy-free, Grain-free, Kid-friendly, High-fiber, Whole food plant-based, Seasonal, Budget-friendly
Description: This rich and moist cake is perfect for any occasion! It’s packed with exotic spices like cardamom, cinnamon, nutmeg, and cloves, giving it a unique and irresistible flavor. The addition of chia seeds and flaxseed meal makes it high in protein and fiber while keeping it low in carbs. Topped with a creamy coconut whipped cream and fresh berries, this cake will satisfy your sweet tooth without weighing you down.
Ingredients:
For the cake:
2 cups unsweetened shredded coconut (fresh or frozen)
2/3 cup rolled oats
2/3 cup tapioca flour
2 tablespoons arrowroot powder
2 teaspoons baking soda
Pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 ripe banana, mashed (about 1/2 cup)
1 medium apple, grated (about 1 cup)
1/2 cup unsweetened applesauce
1/4 cup unsweetened almond milk
1/4 cup maple syrup
1 large egg (optional)
Instructions:
Preheat the oven to 350°F (180°C). Grease and lightly flour two 5-inch round cake pans or one 8-inch square baking pan.
For the cake batter:
In a mixing bowl, combine all the dry ingredients for the cake (oats through ground cloves). Mix well.
Add the wet ingredients to the dry mixture and stir until just combined. Stir in the mashed banana, grated apple, and remaining 1/4 cup of chopped walnuts if using.
Divide the batter evenly between the prepared pans(if using two pans) or pour into the prepared baking dish (if using one pan). Smooth the top with a spoon.
Bake for 30-40 minutes for a 5-inch round cake or 40-50 minutes for a 9-inch square cake, or until a toothpick inserted into the center comes out clean. For a 1-layer cake, bake for about 25-30 minutes.
Let cool completely on a wire rack before serving.
Topping:
1 can full-fat coconut milk (chilled and separated)
Confectioners’ sugar, as needed
Instructions:
Using a blender or immersion blender, blend the coconut milk solids until smooth and creamy. Add more confectioners’ sugar to reach desired consistency. Chill for at least 30 minutes before spreading over the cake.
Assembly:
Place one layer of the cake on a serving plate. Spoon on about 1/3 cup of the creamy coconut topping and spread evenly. Top with another layer of cake. Spread the remaining coconut topping on the top and sides of the cake. Garnish with fresh berries and serve immediately.
Serving size: 1/12 of the cake (about 1/2 cup of cake + 1/4 cup of topping + fresh berries)
Servings per recipe: 12
Calories per serving: approximately 320
Total Carbohydrates: approximately 40g
Net Carbohydrates: approximately 36g
Protein: approximately 5g
Fiber: approximately 6g
Sugar alcohol: approximately 16g
Difficulty: Easy
Note: You may need to adjust the cooking time based on your personal preference for doneness and the thickness
