Coconut Flour Almond Cake (Gluten Free)
Moist, tender coconut flour and almond cake with gooey chocolate chunks!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 x4 mini loaf
Ingredients
- 1/2 cup coconut flour
- 1/3 cup whole almonds finely ground
- 1/8 tsp cinnamon powder
- Scant 1/2 tsp baking soda a little less than 1/2 tsp
- Pinch of salt
- 1 egg
- 3 to 4 tbsps honey or maple syrup
- 1/4 cup milk dairy or non-dairy
- 1/2 tbsp coconut oil or olive oil
- 1 to 2 tsps vanilla extract
- 1 tsp apple cider vinegar or lemon juice
- 50 gms dark chocolate chopped
Instructions
- In a small bowl, mix the coconut flour, ground almonds, cinnamon, baking soda and salt. Set aside.<br></br>
- Preheat the oven to 175 C. Generously grease a 6x4 mini loaf tin with coconut oil. The cake sticks a little so don't skip the greasing.<br></br>
- In a mixing bowl, whisk the egg, honey, milk, oil, vanilla and vinegar. Add the coconut flour mixture and stir to combine. Fold in the chocolate chunks.<br></br>
- The batter will be thick as coconut flour is very absorbent, but if it's too thick to spread into the pan, add a splash of milk to help thin it out.<br></br>
- Spoon immediately into the prepared cake tin and smoothen the top.<br></br>
- Bake for 25 to 30 minutes, rotating the tin halfway through baking, until browned on top and a toothpick poked into the center comes out with only a few moist crumbs.<br></br>
- Allow to cool for 15 minutes, then loosen the sides with a blunt knife and remove the cake from the tin. Let it cool completely before slicing.<br></br>
- If the pieces seem fragile, chill the cake for 30 minutes. Happy eating!
Notes
*Coconut flour can be substituted with oat flour.
*I'm not sure if the eggs can be replaced here, the cake might become dense. But a flax egg or 1/4 cup yoghurt may work. Let me know if you try!
*I used 2 tsps of vanilla because I felt the batter had an eggy aftertaste but you can use lesser if you like.