For The Love Of Banting: Coconut-Free Coffee Cake

Sunday, 18 June 2017

Coconut-Free Coffee Cake


Ingredients:

For the cake:

2.5 cups sunflower seed flour
3/4 cup sweetener
1 tbs baking powder
2 tbs psyllium husk
2 tbs coffee
(Dissolved in a tiny bit of water)
2 tbs coconut oil
4 eggs

For the icing:

4 tbs butter
2 tsp coffee dissolved in tiny bit of hot water
2 tbs cream cheese
3 tbs cream
1/2 cup powdered xylitol (or to taste)
2 tsp cocoa 

Method:

For the cake:

Preheat oven to 180C
Whisk eggs together until frothy.
Combine all dry Ingredients.
Add coffee mixture and coconut oil to dry mix and mix well.
Add 1/4 of frothy egg mixture to dry ingredients and mix well. 
Add another 1/4 and fold in.
Add the rest and mix until just combined.
Line and grease 2 baking tins with baking paper. (Be sure not to use wax paper!)
Divide the mixture between the two baking time.
Bake for 30-40 mins (oven times may vary).
Allow to cool completely before removing from tin.
Ice once cooled.

For the icing:

Smooth together butter and cream cheese. Add the cream, cocoa, coffee mixture and powdered xylitol.
Mix until smooth.

Ice the first layer with a thin layer of icing.
Add the top layer and ice with the remaining mix.
Garnish with flaked almonds or other chopped nuts.
Enjoy :)

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