Scrumptious Flourless Cake
Serves 10
Now you can have your cake and eat it! This is great for anyone who is trying to reduce their carb intake, is gluten intolerant or those of us who just like cake. It has no refined sugar and because I've used almond flour it also packs a protein punch. It's moist, light and utterly delicious!
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  1. 200g Frozen blueberries and raspberries
  2. 140g Almond flour
  3. 60g Coconut flour
  4. 100g Coconut sugar
  5. 4 Eggs
  6. 100g Butter (plus extra for greasing the cake tin)
  7. 1tsp Vanilla powder or good quality vanilla extract
  1. Defrost the berries thoroughly and drain, retaining the juice
  2. Preheat oven to 180°C
  3. Grease a 9 inch loose bottom cake tin and line the base with baking parchment
  4. Melt the butter and allow to cool
  5. While the butter is cooling, beat the sugar and eggs together with an electric whisk until light and fluffy
  6. When the butter has cooled down whisk into egg and sugar mixture and also add the vanilla
  7. With a spatula stir in the almond and coconut flour
  8. Place the berries and 2 tbsp. of the juice into the bottom of the cake tin and spread evenly
  9. Pour over the cake mixture
  10. Bake for 30-40 minutes at 180°C testing with a skewer to see if its cooked
  11. When its done allow the cake to cool down before turning it out of the tin
  12. Sprinkle with desiccated coconut and serve
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