Introduction

This cake is light as a feather and very fluffy, so it can be a good option for someone who wants to avoid wheat. It is easy to prepare and incorporates other flours in order to achieve a lovely airy texture that tastes great. It is perfect for any occasion, and you can have it plain or with your preferred toppings.

 

Ingredients

1 cup (120g) ground almond

1 cup (120g) coconut flour

1 cup (200g) granulated sugar

½ cup (120ml) melted coconut oil or vegetable oil

4 large eggs

1 cup (240ml) milk – dairy or non-dairy

2 tbsp baking powder

2 tsp vanilla extract

½ teaspoon salt.

 

 

Instructions

Preheat oven: Preheat the oven to 350°F (175°C). Grease an 8- inch round cake tin with parchment paper.

Combine dry ingredients: In a bowl mix together almond flour, coconut flour, granulated sugar, baking powder and salt.

Mix wet ingredients: In another bowl beat eggs, coconut oil, milk, and vanilla extract until well combined.

Combine: Gradually add the wet ingredients into the dry ones stirring until just combined. Be sure not to mix too much because this may affect the texture of the cake.

Pour batter: Pour it onto a prepared pan of cake then smooth top with spatula.

 

Bake: You can bake it for 30-35 minutes in a preheated oven, or until a toothpick comes out clean from the center.

Cool: Once done allow it to cool on the rack completely after keeping it inside the pan for ten more minutes.

 

 

Hints for Success

Use Fresh Baking Powder: The best rise and fluffiness are achieved with fresh baking powder.

Measure Flour Correctly: To avoid making your cake dense, spoon flour into your measuring cup and level it off without packing it down.

Don’t Over-Mix: Mix just until combined to make light, fluffy cake.

 

 

Health Benefits

Both almond flour and coconut flour have health benefits in this gluten free cake. Almond flour is rich in protein and heart healthy fats while coconut flour is high in fiber and low in carbohydrates. Additionally they are both gluten-free flours which mean that even those with gluten sensitivities can enjoy this delicious cake.

 

 

Nutritional Information (Per Serving, assuming 8 servings)

Calories: 290

Fat: 21g

Saturated Fat: 8g

Cholesterol: 80mg

Sodium: 150mg

Carbohydrates: 21g

Fiber: 4g

Sugar: 15g

Protein:7 g

 

 

Variations and Substitutions

Flavor Add-Ins: Include chocolate chips, fresh berries or nuts of about half a cup to enhance taste variety as well as texture.

Frosting Options : For extra flavor you can also use simple glaze or frosting made from cream cheese or coconut cream.

 

Alternatives for sugar: You may use honey or coconut sugar instead of table sugar.

 

 

Frequently asked questions (FAQs)

Q: Can I use almond flour only or coconut flour only?

A: Almond and coconut flours mixed together will get you a better texture in your cake than if you used one. So, you may need to modify the recipe if using just one type of flour so as to achieve the right consistency.

Q: Can I make this cake dairy-free?

A: Yes, substitute non-dairy milk (like almond or coconut milk) and oil that is plant-based.

Q: How do I store the cake?

A: Keep it in an air-tight container at room temperature for up to 3 days. Alternatively, place it in the fridge for storage beyond a week; otherwise preserve it in freezer bag within 3 months.

 

 

Conclusion

This is a wonderful option for individuals avoiding wheat and still want great taste and texture. With its lightness and simplicity in making procedures, this remains a perfect recipe even on many occasions. Either plain or with optional toppings, savor this delectable dish!