Heavenly Ghanaian Paleo Coconut Cake
Discover our scrumptious Ghanaian Paleo Coconut Cake recipe, perfect for a paleo diet, with a soft and fluffy texture, rich flavors, and a cultural twist! Enjoy the heavenly taste of tradition while staying true to your dietary needs.
Allergens
Nuts (Almonds), Eggs
Ingredients
- 4 cups shredded coconut (unsweetened)
- 6 large eggs
- 1/2 cup raw honey
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup coconut flour
- 1/4 cup almond milk (unsweetened)
Instructions
- a. Preheat the oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper. b. In a large mixing bowl, combine shredded coconut, eggs, honey, salt, vanilla extract, and baking soda. Mix well. c. Gradually add the coconut flour and almond milk, stirring until the batter is smooth and well combined. d. Pour the batter into the prepared cake pan, smoothing the top with a spatula. e. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.
Chef’s Insight
The key to a moist, fluffy cake is the combination of coconut flour and almond milk.
Notes
This cake is perfect for those following a paleo diet or looking for gluten-free options.