Almond Coconut Dream Cake

It's kind of a funny story how this cake came to all began with a lemon and an idea to make healthy lemon squares.  After some experimentation, major failure (twice), contemplation and adaptation out of the oven came this beauty. The end result...moist almond cake with lemony hints topped with sweet coconut might forget its good for you ;)

P.S. I was in too big of a hurry to let my coconut milk cool in the fridge so it was a little runny, but don't worry it was still super yummy!

Almond Coconut Dream Cake

1 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup dates, pitted and pulverized in food processor into a paste (you could use any dried fruit with no added sugar)
1 - 2 Tbsp. honey
2 eggs
3 tbsp. fresh lemon juice
1 tsp. lemon zest
1/2 cup coconut flakes
1 tbsp. coconut oil
1/2 cup coconut milk (separated from cream)
1 cap full vanilla extract

Mix almond flour, baking soda and salt in a bowl.  In a food processor or quality blender pulse the dates until they resemble a paste. Combine all remaining ingredients together in the bowl or dump them all into the food processor to give it a good mix.
Here's how to separate the "cream" from the coconut water. Simply spoon out the cream and leave the liquid behind.  That was easy! Reserve the cream in a bowl for the topping and use the water in the cake.

Bake at 350 for 35 minutes when toothpick is inserted comes out clean. While the cake bakes add to the coconut cream:
2-4 tbsp. honey or agave nectar (however sweet you like)
splash of lemon juice
a pinch or two lemon zest

Stir to incorporate then put a lid on it and place in refrigerator until cake is cooled.  Top your cake with a dollop and love it!



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Monday, 23 November 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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