Vanilla Maple Coconut Cakes {Paleo; GF; DF}

When I was in the United States last December I tried an incredible cake. It was a coconut cake – moist, dense, and tasting unabashedly of coconut. I just knew I had to try and make something equally as delicious – and at the same time, healthy-i-fied – when I returned.

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I figured it would be relatively easy to make a healthy yet great-tasting version of this cake. Coconut is, after all, an amazing super food that tastes great with little sugar-y addition, having it’s own natural sweetness and deliciously delicate flavour.

…so what did I do? Basically packed every healthy coconut baking ingredient I could find – flakes, flour, oil, and milk – into a cake… and the result was delicious. And moist. And amazing.

Really, just try these cakes.

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I was invited to share a summer-inspired recipe to participate in a project that alerts readers to the amazing health benefits of coconut flour – which I was more than happy to participate in, seeing as though I just love baking with coconut flour (and I also thought that that made a great opportunity for me to try my hand at replicating the coconut cake recipe)!

Coconut flour is one of the most savory wheat flour alternatives you can find. Low in carbohydrates and high in fiber and protein, it makes an excellent baking flour substitute.

Coconut flour is worth trying as a substitute for other baking flours, because it is:

  • 100% Gluten-Free: Not only is coconut flour naturally gluten-free, but it also has a naturally high nutritional content, which makes it a healthier, allergy-free choice.
  • A Protein Powerhouse: Coconut flour contains 14 grams of protein per 100 grams of flour.
  • Full of Fiber: Coconut flour contains 43 grams of fiber per 100 grams of coconut flour – that’s double the amount found in wheat bran!
  • Heart-Healthy: A 2006 study published in Innovative Food Science & Emerging Technologies found that the fiber content present in coconut flour is effective at lowering cholesterol levels and reducing the risk for chronic diseases such as diabetes mellitus and cardiovascular disease.
  • Helpful for Regulating Spikes in Blood Sugar: Fiber-rich foods such as coconut flour tend to have a low glycemic index because they are better at regulating blood sugar levels.

I was even watching a TED Talk the other day that talked about reversing Type II Diabetes where the speaker said that coconut flour was a great substitute for diabetes sufferers!

Coconut flour can be tricky to learn how to use, however – as it has a far different texture to regular baking flours. Once you get the hang of how it works, it’s very easy to use and tastes great. Just try these little cakes on for size and you’ll see!

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Vanilla Maple Coconut Cakes {Paleo; GF; DF}

Makes 10 cakes

Ingredients

2 cups flaked coconut [Note: I used freshly grated (one of the perks of living in Singapore) + toasted (in the oven) coconut – but I imagine that you can use flaked as well. Don’t use desiccated–this will be too dry and fine]

1/4 cup coconut flour

1 tsp baking powder

contents of 2 vanilla beans (alternatively, use 1 tsp vanilla essence)

6 eggs

1/3 cup coconut milk

1/4 cup coconut oil

1/4 cup maple syrup

Method
  1. Preheat oven to 180C and prepare a muffin tray with paper muffin pans or grease with butter.
  2. Mix together shredded coconut, coconut flour, vanilla bean (add with wet ingredients if you are using essence), and baking powder in a bowl.
  3. In a separate bowl, mix together the eggs, coconut milk, coconut oil, and maple syrup well.
  4. Mix the two mixes together well.
  5. Divide mixture evenly into the muffin tin (makes 10 cakes).
  6. Bake for 13-16 minutes, or until golden brown and knife comes out clean.

Top with my No-Whip Lemon-Lime Coconut Icing (it takes only 2 minutes to make), serve on their own, or slice in half and spread over 100% fruit jam. ❤

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{Linked to Real Food Fridays, Healthy Vegan Fridays, Gluten Free Fridays, Savouring Saturdays}

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4 thoughts on “Vanilla Maple Coconut Cakes {Paleo; GF; DF}

  1. This sounds heavenly. Do you think they would come out well if I would try to substitute the eggs with chia seeds since I have a egg allergy. That is usually what I use to replace eggs in recipes and sometimes it comes out great and other times it doesn’t. Thanks so much for sharing on Real Food Fridays. Pinned & twitted.

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    1. Hi!
      They are delicious!
      Honestly, I have no idea whether chia eggs would work, as I haven’t tried using them. Coconut flour always needs more liquid/eggs to make it work in baking – and I’ve never tried the combo of coconut flour and egg substitute, so I don’t know if it will work the same. Let me know how it goes if you do try it!

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