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This cake is one of my favorites for being both easy and delicious. I first made it a few years ago as a paleo cake, using a little raw honey or maple syrup to sweeten.
I’ve used Sukrin gold for this version purely to get the taste closer to my original version, however you could use another preferred sweetener. As coconut is naturally sweet, I find that you can quite easily reduce the amount of sweetener in this cake if you prefer your cakes less sweet like I do.
This cake is great for brunch served with Greek yoghurt, or with thickened cream for an afternoon snack. I use rhubarb which is a lovely tart contrast against the sweet cake, but you could use berries instead (fresh or frozen) if rhubarb isn’t in season.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs2.9 grams
Protein7.2 grams
Fat12.2 grams
Calories173 kcal
Calories from carbs 8%, protein 19%, fat 73%
Total carbs6.9 gramsFiber4 gramsSugars2.2 gramsSaturated fat7.5 gramsSodium205 mg(9% RDA)Magnesium32 mg(8% RDA)Potassium194 mg(10% EMR)
Ingredients (makes 10 servings)
Instructions
- Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Grease and line a 23 cm (9 inch) springform pan.
- Add coconut to a food processor and process until finely ground, resembling almond meal.
- Reserve about 2 tablespoons of the granulated sweetener for topping. Add all of the remaining dry ingredients to the coconut and pulse once or twice to combine.
- Add the wet ingredients and process a few seconds until all ingredients are combined.
- Allow the mixture to sit for about 5 minutes which will allow some of the liquids to be absorbed, thus risking spill from the cake tin.
- Pour into a prepared cake tin and arrange the chopped rhubarb evenly on top, and then the reserved 2 tablespoons of your preferred granulated low-carb sweetener.
- Bake for 40 to 45 minutes. The edges should be brown and starting to come away from the side, and a skewer inserted should come out mostly clean (note that this is a fairly moist cake so it will not come out completely clean). You can optionally serve this cake with whipped cream or coconut cream.
- Store the cake in an airtight container in the fridge up to a week (or 3 to 4 days at room temperature). This cake also freezes well!
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 1.5 g | 4 g | 2.5 g | 67 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 1.1 g | 2.6 g | 30 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.9 g | 1.4 g | 21 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 5.4 g | 49 kcal |
| Rhubarb, raw |
| 0.3 g | 0.1 g | 0 g | 3 kcal |
| Total per serving, 1 slice |
| 2.9 g | 7.2 g | 12.2 g | 173 kcal |
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