Baking with coconut flour can be a minefield.
As anyone who uses it regularly will know, it’s a black hole of moisture – sucking up every last drop until you get a very dense cake.
The trick is to get your egg to flour ratio right or…as seen here…supplement with a lot of delicious ingredients that will up the moisture content.
Applesauce and yoghurt are the superstars in this recipe, creating a cake with a lovely soft, just-baked texture – even days after it comes out of the oven.
Don’t expect it to taste strongly of apples.
This is more a breakfast or afternoon tea (yes, that’s a real thing! Otherwise known as ‘first dinner’ in my house) kind of treat rather than a dessert.
If you want to sweeten it up to make it dessert worthy, I’d look into using a good frosting.
This is a cake that can handle anything you throw at it (not literally of course, this cake does not condone violence).
Apple Yoghurt Cake
- 3/4 cup coconut flour
- 4 large eggs
- 1 cup applesauce
- 1/2 cup plain greek yoghurt
- 1/4 cup coconut oil
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tbsps coconut palm sugar (if you don’t have this, I’d try subbing in honey)
- 1/2 cup sliced almonds
- Whisk the eggs, coconut oil, sugar and yoghurt together until smooth.
- Sieve the coconut flour and baking soda into a large mixing bowl. Add the salt.
- Gradually stir the wet ingredients into the dry. Then stir in the applesauce until you get a semi-runny batter.
- Fold in the almonds.
- Spread into a 9in cake pan and bake at 375 for 30-35 mins ’til firm. Let cool before serving.
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