Coconut-Almond Cake

Different kinds of cakes can be made from similar ingredients. The results are properly determined by the methods used. However, for an untrained baker as myself, I usually try to find an easier way to bake a cake. One of the French cakes is Gateaux, which is surprisingly very easy to make. I use a method of making this cake by using almond flour and coconut flour. I am quite happy with the result, and I will now share the recipe for this cake here in my blog.

Ingredients:
1 cup almond flour
1/2 cup coconut flour
2 tsp baking powder
1 cup superfine sugar*
1 tsp vanilla extract
4 eggs
1/4 cup coconut oil, melted and cooled

Directions:
Line an 8” x 5” cake pan with parchment paper and grease well with melted coconut oil.

 

Preheat oven to 350°.
Sift the almond, coconut flour, and baking powder with a pinch of salt into a bowl.

 

Using a KitchenAid stand mixer, add superfine sugar and eggs. Cream this mixture for 7 to 10 minutes or until light in color and fluffy.

 

 Slowly beat in melted coconut oil, vanilla, and sifted flour.

Pour the batter into the prepared cake pan and bake for 15 to 25 minutes.

The cake should be slightly springy to the touch or when a toothpick inserted into the center, comes out clean. Remove and let cool in the pan.

Serve a piece of cake with ice cream or icing the cake with store-bought chocolate fudge.

 

*To make superfine sugar, put granulated sugar in blender and set to high speed for 1 minute.