We’ve been trying to be wheat free for a couple of months now. That means no Cakes, no Breads, no Pasta. That’s about almost everything we eat in this household!
Why wheat free?
I recently watched this video and somehow I got convinced. So I tried eliminating wheat from my diet and voila! No migraine. Maybe it’s just coincidence but I’m definitely feeling better without the wheat. I made a mistake of eating a delectable triple chocolate cake one day and had to deal with the headaches for the next two days. Definitely not worth it.
Anyway, just because we removed wheat doesn’t mean we can’t have cake, right? We just have to be more adventurous with our cooking / baking. There’s a lot of recipes around and I decided to try this one – Coconut Almond Cake (or Almond Coconut Cake … doesn’t matter…its the same thing! LOL)
I got the recipe from here: flour-less almond, coconut and vanilla cake.
I tweaked it a bit and added some chia seeds for extra crunch. Also, I was very generous with the almond flakes. Happy to report that everyone loved it.
- 180 g almond meal
- 2/3 cup (60g) desiccated coconut
- 1/4 teaspoon salt
- 250 g castor sugar - (I used regular granulated sugar and still worked well)
- 4 x 60 g eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond essence (I didn't have this so I omitted from the recipe)
- 200g unsalted butter, melted and cooled
- 2 tablespoons flaked almonds - (I used more!)
- icing sugar, (optional), for dusting
- 1 - 2 tbsps Chia Seeds
- Pre heat oven 180 C. Line pan with baking sheet and set aside.
- Mix dry ingredients together (almond meal, desiccated coconut, salt, sugar and chia seeds).
- In another bowl, whisk together eggs, vanilla extract, almond essence, butter. Stir in the dry ingredients until well incorporated.
- Pour in your pan and top with flaked almond.
- Bake for about 30 - 40 minutes or until the top of the cake springs back when you press on it.
- Let it cool on wire rack and dust with icing sugar before serving.
- Hope you enjoy!!