Coconut flour is a great alternative to regular flour and other gluten-free alternatives such as almond meal. Because it is so high in fibre you only use a very small amount and therefore I find it to be quite an affordable alternative. The cake is moist and rich, seemingly decadent but full of nourishing ingredients.
- 1/4 cup coconut flour
- 4 eggs
- 1 tsp vanilla bean paste
- 1/4 cup melted coconut oil or butter
- 2 tsp gluten-free baking powder
- 4 tbs rice malt syrup
- Pinch of sea salt
- Pinch of cinnamon
- Optional - 80g roughly chopped 80% or more dark chocolate
- Combine eggs, oil and vanilla in a bowl and lightly whisk together.
- Add all the remaining ingredients and mix until well-combined, making sure there are no clumps.
- Pour into a lined baking tray
- Bake in a 160 degree Celsius oven for approximately 30 minutes or until a skewer comes out clean.
This cake is high in protein, keeping you fuller for longer and aiding in muscle repair, especially after working out. Using coconut flour is great for those who are sensitive to wheat and nuts and is high in fibre. Coconut flour is also a good source of the saturated fat, lauric acid, which is thought to support the thyroid and immune system.