One afternoon I was craving a small "healthy" dessert as a snack, so I came up with this little coconut cake and was quite pleased with the results! It was small enough to satisfy my craving and delicious at the same time and the best part- I made it quickly while my daughter napped. I ended up jazzing it up a bit (see the pictures) for dessert that evening for my husband and I as well, so you can eat it plain or with a little extra something!
I am also entering this recipe into this month's 'Go Ahead Honey it's Gluten Free' - 'Garden Tea Party'. It's the perfect little snack that you can whip up quickly and enjoy with a delicious cup of tea.
Mini Coconut & Almond Cakes
1/2 cup almond flour
1/4 cup coconut flour
1 Tbsp flax meal + 3 Tbsp hot water
1/2 tsp vanilla extract
1/2 cup coconut milk (room temperature)
1/8 cup raw honey
1/8 cup coconut oil (liquified)
1/2 tsp cinnamon
1/8 tsp salt
Whisk the dry ingredients together in a medium bowl. Add the liquid ingredients into the dry and whisk until moist and incorporated. Pour batter into silicone cupcake holders. Bake at 375 degrees for 25 minutes. They will appear soft until cooled.
I ate some plain and topped others with equal parts coconut oil and dark chocolate melted together and some toasted coconut. Delicious!