I have been in love with coconut flour for so long and this coconut granadilla cake just champions this underrated flour in such a beautiful way. plus doesn’t it look fantastic? We are absolutely LOVING these recipes created for us by Amy over at @an_earthen_life you have to go check her out and see the amazing things she gets up to.
Im a firm believer that a great cake recipe is worth its weight in gold. I have a small handful that are my Go-To’s that never flop, always get the most compliments and are by far the tastiest. This little gem is being added to that prestigious list for sure. And this is the first vegan cake to add to my list too – which I am incredibly excited about.
“Life’s too short to say no to Cake!”
Coconut flour is becoming more and more popular as its naturally gluten free
Love coconut flour?
Coconut flour is a gluten-free flour made solely from coconuts which is rich in fibre and MCTs. According to Healthline “it may promote stable blood sugar, good digestion, and good heart health as well as boosting weight loss and fighting some infections. Plus, it’s delicious and versatile, making it a smart choice when choosing flour alternatives.” Now that what I like to hear!
Not only does this recipe have coconut flour in it but also our new found love of buckwheat flour which you can read more about here
We also have a whole bunch more recipes using this flour too – so why not take a squizz at the latest buckwheat flour recipes
Its also good to know the nutritional value of the flour you’re using too, A 1/4-cup (30-gram) of Coconut flour serving contains (6Trusted Source):
- Calories: 120
- Carbs: 18 grams
- Sugar: 6 grams
- Fiber: 10 grams
- Protein: 6 grams
- Fat: 4 grams
- Iron: 20% of the daily value (DV)
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For the Icing
- 2 Cups Icing Sugar
- 1/2 Cup Granadilla pulp
- 1/4 Cup Almond Milk
- Sift all the dry ingredients together.
- In a bowl mix the apple cider vinegar, almond milk and coconut cream together with the vanilla essence and coconut oil
- Mix together.
- Pour half into a baking tin. Bake at 180 for 20 minutes
- Allow to cool before icing