Have your cake and eat it too! This cake, reminiscent of marzipan sweetness, is irresistibly moist, and free of gluten and dairy. The almond and coconut flours used in this recipe provide a good dose of healthy fats, protein and many powerful vitamins and minerals making this cake a nutritional powerhouse. A great way to quell those sweet cravings, without falling off the nutritional wagon!
Almond & Coconut Flour Cake
- 1 1/2 cups almond flour/meal
- 1/2 cup coconut flour
- 3/4 cup organic cane sugar (or any dry sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 4 eggs, beaten
- 1/2 cup unsweetened almond (or coconut) milk
- 1/3 cup melted virgin coconut oil
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F.
Combine the dry and wet ingredients in separate bowls until well mixed. Then slowly pour the wet mixture into the dry and stir until well incorporated. Pour the cake batter into a greased 8 or 9″ springform cake pan (we love to use coconut oil to lightly grease our bakeware). Bake for 30 minutes, or until the top starts to turn golden. Let cool for 10-15 minutes. Serve with fresh fruit or on its own… enjoy!