Creamy Coconut and Almond Portuguese Love Cake (Paleo-Friendly)

Allergens

Nuts (Almond) - Eggs - Coconut

Ingredients

• 1 1/2 cups blanched almond flour
• 1 cup shredded unsweetened coconut
• 1/2 cup coconut flour
• 6 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup raw honey
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• 1/4 cup almond milk
• Fresh berries and coconut flakes for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flakes, coconut flour, salt, and baking soda.
3. In another bowl, whisk together eggs, melted coconut oil, honey, vanilla extract, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
6. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Garnish with fresh berries and coconut flakes before serving.

Chef’s Insight

The combination of almond flour and coconut flour creates a moist, dense texture in this cake.

Notes

Be sure to use unsweetened coconut flakes and almond flour for a true paleo dessert experience.