Made with coconut flour and sweetened with honey and stevia, this cake offers a healthier alternative to traditional cakes. The combination of vanilla, lemon zest and cinnamon creates a symphony of flavours that is both refreshing and comforting. You can customise the ‘fetti’ with your choice of fruit, making it a new experience every time you bake it.
Ingredients:
- 1/4 cup coconut flour
- 1/2 cup vanilla almond milk
- 1 organic whole egg
- 4 organic egg whites
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1 pinch of cinnamon
- 1 tbsp lemon zest
- 2 teaspoons vanilla extract
- 1 tablespoon honey (local)
- stevia (to taste/sweeten)
- 1 pinch of salt
- chopped fresh fruit (optional, for the ‘fetti’)
Method:
Preheat the oven to 350°F (175°C) and grease a cake tin with nonstick spray or coconut oil.
In a large bowl, mix together the coconut flour, baking soda, baking powder, cinnamon and salt.
In another bowl, whisk together the whole egg, egg whites, vanilla almond milk, vanilla extract, lemon zest, honey and stevia until well blended.
Gradually fold the wet ingredients into the dry ingredients until just combined.
Fold in the chopped fresh fruit if using.
Pour the mixture into the prepared cake tin.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool before removing from the pan.
