Grain Free Maple Cake

Grain Free Maple Cake

Health Rating
Prep Cook Ready in Servings
15 min 35 min 50 min 10

Ingredients


2 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Baking soda
2 tbsp Butter, unsalted (for glaze)
2 tbsp Butter, unsalted (cooled, for coconut oil)
1 can (13.5oz) Coconut milk, reduced fat (for coconut whip)
3 large egg Egg (gently whipped)
2 tbsp Maple syrup
2 tbsp Maple syrup (for glaze)
1/4 tsp Salt
1 tsp Vanilla extract, pure
1 tsp Vanilla extract, pure (for glaze)

Instructions


To make the cake: Combine dry ingredients. Combine wet. Mix together and pour into a parchment-lined loaf pan. (You can also butter it, instead.)

Bake at 350 F for about 35 minutes.

To make the glaze: If using, combine glaze ingredients and drizzle over cake. Glaze with set as it cools. You can pour over warm cake but make sure it's not too hot. This is great if using as a dessert - but it makes it very sweet. Consider reducing the maple syrup in the cake if using.

To make the coconut whip: Place can of coconut milk in the fridge for a couple hours or overnight. Remove, open and take the hardened coconut cream that has risen to the top of the can. Keep the remaining milk for something else. Whip the cream in a bowl, just like you would whipping cream.

Lay one or two slices of cake on a plate. Top with fresh berries and coconut whip.

Enjoy!

Nutrition Facts

Per Portion

Calories 261
Calories from fat 184
Calories from saturated fat 65
Total Fat 20.4 g
Saturated Fat 7.3 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.3 g
Cholesterol 70 mg
Sodium 152 mg
Potassium 142 mg
Total Carbohydrate 12.0 g
Dietary Fiber 2.7 g
Sugars 6.8 g
Protein 6.9 g

Dietary servings

Per Portion


Meat Alternative 0.9

Energy sources


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Recipe from:
Dessert
Snack