Introduction

This cake is light as a feather and very fluffy, so it can be a good option for someone who wants to avoid wheat. It is easy to prepare and incorporates other flours in order to achieve a lovely airy texture that tastes great. It is perfect for any occasion, and you can have it plain or with your preferred toppings.

Ingredients

1 cup (120g) ground almond

1 cup (120g) coconut flour

1 cup (200g) granulated sugar

½ cup (120ml) melted coconut oil or vegetable oil

4 large eggs

1 cup (240ml) milk – dairy or non-dairy

2 tbsp baking powder

2 tsp vanilla extract

½ teaspoon salt.

Instructions

Preheat oven: Preheat the oven to 350°F (175°C). Grease an 8- inch round cake tin with parchment paper.

Combine dry ingredients: In a bowl mix together almond flour, coconut flour, granulated sugar, baking powder and salt.

Mix wet ingredients: In another bowl beat eggs, coconut oil, milk, and vanilla extract until well combined.

Combine: Gradually add the wet ingredients into the dry ones stirring until just combined. Be sure not to mix too much because this may affect the texture of the cake.

Pour batter: Pour it onto a prepared pan of cake then smooth top with spatula.

Bake: You can bake it for 30-35 minutes in a preheated oven, or until a toothpick comes out clean from the center.

Cool: Once done allow it to cool on the rack completely after keeping it inside the pan for ten more minutes.

Nutritional Information (Per Serving, assuming 8 servings)

Calories: 290

Fat: 21g

Saturated Fat: 8g

Cholesterol: 80mg

Sodium: 150mg

Carbohydrates: 21g

Fiber: 4g

Sugar: 15g

Protein:7 g