There are days when I don’t want chocolate or desserts that have chocolate or cocoa powder. Yes, I do have such moments when I look careless at the chocolate bars in my kitchen drawer and still I want something sweet. 😀
Usually, when I have such days I tend to prepare some kind of dessert with fruits, because they are light and regularly easy to make.
This time I chose to make a nourishing cake using coconut flour and forest fruits. It’s not a very fluffy cake but it is very flavourful and the combination is truly interesting. If you don’t like at all moist cakes, than this one is not for you, but I can tell you that the texture is similar to that of a cheesecake. I made it, I personally liked it a lot and I decided to share the recipe with you. Moreover, bellow you will find the video showing every step of the preparation.
- 200 g coconut flour
- 100 g gluten free oat flour
- 150 g erythritol with stevia
- 10 g baking powder
- 1/2 tsp vanilla bean powder
- 1/4 tsp salt
- 6 medium eggs (310g)
- 6 medium egg whites (190g)
- 300 g Greek yogurt (2% fat)
- 400 g semi skimmed milk
- 180 g applesauce
- 30 g coconut oil
- 270 g forest fruits fresh or frozen
- In a large bowl, combine the coconut flour with the oat flour, sweetener, baking powder, vanilla bean powder and the salt.
- Add all of the liquid ingredients except the coconut oil. Mix everything until incorporated.
- Add the melted coconut oil and mix everything for 2-3 minutes.
- Add the forest fruits and incorporate them using a spatula. if you use frozen fruits, defrost them and eliminate the excess water before using
- Pour the mixture in a round cake pan with removable bottom with a 23cm diameter. Bake the cake for 90 minutes in the preheated oven at 180 degrees Celsius.
- Let it cool for 10 minutes and then cut the cake in 8 equal slices. Keep in the fridge up to the moment of serving. Optionally, decorate with some powdered erythritol with stevia.
- Enjoy!
Click on each ingredient to see where you can buy it.
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One slice of cake has 333kcal, 12.7g of fat, 33.5g of carbs and 21.1g of protein!
