Almond Coconut Cake

So what do you do with all that leftover almond meal after you’ve made fresh almond milk? You can get as creative as you like of course but my cravings inspired me to play in the kitchen and bake this simple, yet yummy almond coconut cake. In addition to being tasty it’s chockfull of protein, calcium, vitamin E and fiber. Not too shabby! I used some brown rice flour for even more heart and gut-healthy fiber, and added some unsweetened shredded coconut for fun and flavor.

3 eggs
1/3 cup kefir
1 tbsp coconut sugar
1.5 Tbsp unsweetened shredded coconut
1/2 tsp vanilla
1/4 tsp Himalayan salt
2 cups almond meal
1/2 tsp aluminum-free baking powder
1 Tbsp unsweetened cacao
2 Tbsp brown rice flour

Preheat oven to 350 degrees F and brush a baking dish with some coconut oil. Make sure to get the corners well-oiled to prevent the cake from sticking. In a large bowl combine the eggs, sugar, vanilla, kefir and whisk thoroughly. In a separate bowl combine the flour, baking powder, almond meal, cacao, salt and shredded coconut. Add the wet ingredients to the dry and mix well. Spread mixture onto baking dish and bake for about 3-40 minutes until center is cooked through but not too dry. Enjoy!

Happy & Healthy Cravings! 🙂

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