This delicious heart-smart cake is high in antioxidants and both plant-based iron and protein. It’s the perfect gooey treat for birthdays, the holiday season and everything in between.
Makes: 1 cake
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Servings
1 cake
Prep time
Cook time
Recipe
Ingredients
- 125g butter, at room temperature
- 200g xylitol
- 25g coconut flour
- 125g almond flour
- 1½ tsp gluten-free baking powder
- 1 tsp bicarb soda
- Pinch Celtic sea salt
- ½ cup gluten-free cacao
- 4 medium eggs, lightly beaten
- 1 tsp vanilla essence
- 3 tbsp butter
- 2 tbsp nut butter
- 5 tbsp coconut milk
- ½ cup almond milk
- Coconut cream & crushed raspberries, for topping
Method
- Heat oven to 180°C and grease cake tin.
- Cream butter and xylitol together. Mix flours, baking powder, bicarb soda, sea salt and cacao together in a bowl.
- In another bowl, whisk eggs and vanilla essence, then add butter, nut butter and coconut milk.
- Slowly add wet mixture into dry ingredients.
- Add almond milk until mixture is medium consistency.
- Spoon into cake tin and bake for 40–45 mins.
- Remove and let cool.
- Spoon coconut cream over cake and top with crushed raspberries.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
