Sugar-Free Coconut Flour Cake

Name: Sugar-Free Coconut Flour Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Ingredients: 80 g coconut flour; 6 eggs; 80 g butter or coconut oil, melted; 100 g powdered erythritol; 120 ml coconut cream; 2 tsp vanilla extract; 1 tsp baking powder; 1 pinch salt; 200 ml heavy cream (frosting); 30 g powdered erythritol (frosting); 0.5 tsp vanilla extract (frosting)

🍳 CookingБГ

Prep15 min

Cook35 min

Total50 min

Moist and delicate single-layer cake made with coconut flour and topped with whipped cream frosting. Naturally gluten-free and sweetened only with erythritol.

Ingredients

Serves:10

80 g coconut flour
6 eggs
80 g butter or coconut oil, melted
100 g powdered erythritol
120 ml coconut cream
2 tsp vanilla extract
1 tsp baking powder
1 pinch salt
200 ml heavy cream (frosting)
30 g powdered erythritol (frosting)
0.5 tsp vanilla extract (frosting)

Nutrition (estimated)

high confidence

222kcal · per serving

5.6g

Protein

6.3g

Carbs

19.8g

Fat

Recipe total: 2220 kcal · P 55.9g · C 63g · F 197.8g

Estimated from 11 of 11 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Preheat oven to 170C/340F. Grease and line a 23cm round cake tin.
2
Whisk the eggs with erythritol until light and fluffy.
3
Mix in melted butter, coconut cream and vanilla extract.
4
Fold in coconut flour, baking powder and salt. The batter will thicken; let it stand for 5 minutes.
5
Pour into the tin and bake 30 to 35 minutes until golden and a toothpick comes out clean.
6
Cool completely on a wire rack.
7
Whip heavy cream with erythritol and vanilla until stiff peaks form. Spread over the cooled cake and serve.

sugar-freeketodessertcoconuthealthygluten-free

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