Baking with coconut flour presents unique challenges as coconut flour does not perform the same as grain-based flours in baking; that is, baking with coconut flour requires special techniques before it will yield good results.
Coconut flour is a soft flour produced from dried coconut meat. It is a natural byproduct of coconut milk production.
- Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
- Coconut flour is also a good source of LAURIC ACID, a saturated fat thought to support the immune system and the thyroid. Like most healthy fats, lauric acid also promotes good skin health.
- Coconut flour is an exceptionally good source of MANGANESE which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin. Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
- Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked.
Here is the yummy cake- I used coconut flour as well as whole wheat flour as we are not gluten intolerant and I wanted to add a different flavour to the cake, but not necessarily make it gluten free.
The cake was super moist and had a wonderful maple coconut flavour. Here’s what I recommend doing: as soon as you have removed the cake from the oven, drizzle maple syrup on top- the warm cake will immediately absorb it and lock in the moisture.
- 1/2 cup coconut flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 cup unsweetened vanilla almond milk
- 1/2 cup date paste (recipe see dessert section)
- 3 tbsp maple syrup
- 1 banana, mashed
- 1 flax egg (1 tbsp flax seed mixed with 3 tbsp water; let thicken for 5 minutes)
- 1/4 cup organic shredded coconut
- 1 1/2 tbsp lemon juice
- zest of 1/2 organic lemon
- extra maple syrup
- In a large bowl, combine the flours with the baking soda and mix well.
- In a smaller bowl, combine the remaining ingredients.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Pour the batter into a square 10″ cake pan, lightly sprayed with cooking oil or lined with parchment paper.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and drizzle with maple syrup.