Having to use up some of my store cupboard supplies, I decided to make a cake, but using Ground Almonds and Coconut Flour.
Coconut Flour- 1.5 cups, Ground almonds 1.5 cups, 1 cup of melted coconut oil or Soya Pure or mix the 2. 3 tablespoons of flaxseed soaked in 6 tablespoons of water (egg sub), Your preferred sweetener, 1.5 cups of coconut milk and pecans. Salt and baking powder.
Start by melting the oil, I did use a mix.
In a bowl place coconut milk, flax eggs, sweetener. Once melted add your oil. Mix.
In a separate bowl place the ground almonds, coconut flour, baking powder and salt, mix and then add the wet ingredients. It will combine into a dough.
Line a baking tray. Push the dough to fill the tray. Sprinkle the top with Billington’s demerara sugar and place a few pecans on top. You could also sprinkle with ginger. Place into a hot oven and bake for 25 minutes at 150.
This give a dense cake, which is lovely drizzled with Butterscotch sauce and served with NIcecream or Alpro vanilla.
The above if cut into 12 pieces = approximately 280 calories, 14 gms carbs, 26 gms fat and 6 gms protein.
Vegetarian and Vegan Nutrition 