Healthy Almond Coconut Cake (Paleo, Naturally Sweetened, Dairy-Free)
This lightly sweetened cake is rich and moist, made with just almond flour, coconut flour, shredded coconut, eggs, and honey—no oil required. It can be served on its own as a simple tea cake, or it can be dressed up with fresh fruit or Strawberry Sauce and whipped cream or Coconut Whipped Cream (which will keep it dairy-free). If you want to turn it into a birthday cake, slather it with your favorite frosting.
Servings: 6 -8 people
Ingredients
Cake
- Cooking spray or coconut oil, for pan
- 1 cup (100g) almond flour
- ¼ cup (25g) coconut flour
- ¼ cup (25g) unsweetened shredded coconut
- ¼ teaspoon plus pinch fine sea salt, divided
- 4 eggs, separated
- ½ cup (165g) honey, plus more for serving
- ½ teaspoon almond extract
Toppings (optional)
- Lightly sweetened whipped cream or whipped coconut cream
- Fresh fruit, such as berries and/or orange segments
Instructions
- Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub with coconut oil. Line the bottom of the pan with parchment and spritz the parchment with a bit more oil.
- In a medium bowl, whisk together the almond flour, coconut flour, shredded coconut and ¼ teaspoon sea salt. Use your fingers to sift break up any clumps of flour.
- In a large bowl, mix the 4 egg yolks (reserve the whites) with the honey and almond extract. Add the dry ingredients and stir until fully combined.
- In a separate bowl, beat the egg whites with a pinch of salt until they have doubled in volume and have formed soft peaks (the mixture should look thick and white, and when you lift up the beaters you should see a point that flops over).
- Stir one-third of the egg whites into the batter to loosen it. Using a spatula, gently fold in the remaining whites until just combined—don’t over-mix the batter; it should be light and creamy. Scrape the batter into the prepared pan and shimmy the pan to even out the top.
- Bake until golden and a toothpick inserted in the center comes out clean or with a few damp crumbs, about 20 minutes. Let the cake cool in the pan for 10 minutes, then run a small knife or offset spatula around the edge. Invert the cake onto your hand or a plate, peel off the parchment, and turn it right-side up. Let it cool completely.
- Serve the cake on its own or with a drizzle of honey, or dress it up with fresh fruit or strawberry sauce, and whipped cream
Notes
Do Ahead: The cooled cake can be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. It can also be frozen for up to 3 months (I cut it into wedges before freezing, so that I can sneak a slice when the mood strikes ?).
Tips:
- You’ll need an 8-inch cake pan for this recipe. If you don’t have one you can use a 9-inch pan, but the cake will be thinner (you'll also need to reduce the cooking time to 20 minutes). I prefer light colored cake pans, as dark pans can cause the bottom and sides to brown too quickly.
- I always recommend using an inexpensive baking scale when cooking with gluten-free flours, not only because it’s SO MUCH EASIER (no measuring cups needed!), but also because it’s much more accurate. However, you can measure by the cup if you don’t have one.
Loved this recipe? Check out @nickisizemore for more!