Are you ready to indulge in a dessert that’s not only delicious but also aligns with your Paleo lifestyle? Introducing the Paleo Vanilla Crack Cake—a delightful treat that will have your taste buds dancing and your cravings satisfied! With its rich almond and coconut flour base, this cake is sweetened naturally with honey, making it a guilt-free indulgence. Whether you're hosting a gathering or simply treating yourself, this recipe promises to be a showstopper. Read on to discover how to whip up this scrumptious cake in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, melt the coconut oil. Add honey, vanilla extract, and eggs to the melted coconut oil. Whisk vigorously until the wet ingredients are completely combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Mix gently but thoroughly with a spatula until a smooth, consistent batter forms. Be careful not to overmix, as this can make the cake dense.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure an even surface for baking.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces. For best texture, serve at room temperature or slightly warm.
Tips
- Measure Accurately: For the best results, make sure to measure your flours and other ingredients accurately. This will ensure the right texture and flavor in your cake.
- Room Temperature Ingredients: Use room temperature eggs and coconut oil for a smoother batter. This helps to blend the ingredients more evenly.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake, which we want to avoid for that perfect crumb!
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness at the 25-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cooling Matters: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart.
- Serving Suggestions: For an extra touch, consider serving your cake with fresh berries or a dollop of coconut whipped cream for a delightful contrast of flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 9g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 75mg
