Almond Flour Coconut Cake

Feature Image
Description

This recipe for coconut cake is nutritious and delicious. Almond flour is gluten-free and a great source of fiber, magnesium, vitamin E, and healthy fats. Meanwhile, honey is the only sweetener this cake needs.

Cooking level
Intermediate
Contains
eggs, tree nuts
Recipe tags
Dessert
Fruit
Vegetarian
Pescatarian
Intermediate
60+ minutes
Nuts & Seeds
Servings
10
Prep time
30 minutes
Cook time
40 minutes
Total time
70 minutes

What you’ll need

  • Two 8" round cake pans
  • Food processor or electric mixer
  • Parchment paper

Ingredients

Cake:

  • 4 cups almond flour*
  • 1 cup honey (local is best)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 4 tbsp. soft spread or ¼ cup coconut oil* (plus extra for greasing pans)
  • ½ cup canned unsweetened coconut milk*
  • ¼ cup Greek nonfat or low-fat yogurt
  • 3 large egg whites
  • 2 tsp. pure vanilla extract

Frosting:

  • 1 cup honey (local is best)
  • ¼ cup canned unsweetened coconut milk*
  • 2 tbsp. soft spread
  • 1 tsp. pure vanilla extract
  • 3 cups (or desired amount) grated unsweetened coconut*

*Important note: Coconut and nuts may be triggering during flare-ups.

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

Cake:

1

Preheat the oven to 300°F.

1

Line the bottom of two 8" round cake pans with parchment paper. Use soft spread or oil to grease the paper and the sides of the pans. 

1

In a food processor or electric mixer, mix 4 cups almond flour, 1 cup honey, 2 tsp. baking soda, and 1 tsp. salt until blended. 

1

Add 4 tbsp. soft spread and ½ cup coconut milk and mix well. Add the ¼ cup yogurt, 3 egg whites, and 2 tsp. vanilla. Mix well, until very smooth. 

1

Pour into cake pans and smooth the tops. Bake for 40 minutes, or until cakes are golden and springy and a toothpick inserted comes out clean. 

1

Remove from the oven and let sit for 10 minutes.

Frosting:

1

Place 1 cup honey, ¼ cup coconut milk, 2 tbsp. soft spread, and 1 tsp. vanilla in a food processor or electric mixer, and process until smooth. 

1

Sprinkle 3 cups coconut on cake after frosting. 

Note: To make the cake dairy free, you can substitute yogurt for a similar consistency item such as avocado, banana, or an unsweetened dairy-free yogurt. If needed, soft spread can be substituted for almond butter,* cashew butter,* unrefined cold-pressed extra virgin olive oil, or unrefined cold-pressed coconut oil.

Nutritional information

(per serving)

Serving: 1 slice

Calories: 654

Total fat: 42 g

Saturated fat: 6.8 mg

Carbohydrate: 69 g

Fiber: 7.8 g

Sugar: 59 g

Protein: 11 g

Need help managing your Crohn’sUC?

If you’d like to explore treatment options to help manage your symptoms, reach out to your gastroenterologist.