A yummy and ‘healthier’ cake ….. sorry cake doesn’t form part of a healthy weight loss program, however this cake is healthier than most and good for those occasions when a cake is the order of the day!
The ground almonds make the cake nice and moist and add good oils. Pumpkin seeds add some good omega 3 oils, chromium and magnesium
Serves 8 – per serving approx. 7GL
100gms butter or coconut oil
100gms xylitol (derived from the bark of birch trees and available from health food stores and large supermarkets)
100gms coconut flour, soya flour, or a good gluten free plain flour
1 heaped teaspoon of baking powder
100gms ground almonds
4 medium eggs
½ teaspoon of vanilla extract
30gms of flaked almond or pumpkin seeds for sprinkling on top
(To make an 8.5/23cm cake double the quantity and bake for 35 mins before covering with foil and then bake for a further 35mins until the cake is cooked.
If you want to make this into a chocolate version take out a tablespoon of the flour and replace with cocoa powder, if a lemon version is required add the zest of 1 lemon and substitute the vanilla essence for a tablespoon of lemon juice)
Preheat the oven to 170C (fan oven), 180C (without fan), gas mark 4 and grease and line a 6 inch or 15cms cake tin.
- Cream the butter or coconut oil and xylitol together until soft and smooth
- Mix the flour and baking powder thoroughly and stir into the mix with the ground almonds until the mixture looks like breadcrumbs
- Stir in the eggs and vanilla extract, until they are well mixed
- Pour into the prepared tin and even the top over
- Sprinkle with seeds
- Place in the oven and bake for 25 mins, then remove and cover the top with a sheet of tin foil to prevent burning and return to the oven for a further 25 mins or until the cake is cooked.
- Test this by inserting a thin knife into the cake and if it comes out clean with a few crumbs the cake is cooked. If the cake looks runny leave the cake in the oven until cooked.
This cake keeps for several days in an airtight tin and freezes well