Dessert Recipes
Grain Free Coconut Almond Cake
A real, honest-to-goodness cake for Passover! Not only is this gorgeous dessert grain-free and kosher, but it’s gluten-free and dairy-free, too — even the whipped cream. But you’d never be able to tell: it’s light, moist, fluffy, and sweet, with a tender crumb.
Orange and lemon zest lend a citrusy brightness that contrasts with the richness of the almonds and the sweet, puffy clouds of coconut whipped cream. It’s the perfect spring dessert!
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Grain Free Coconut Almond Cake
Serves: 8
Ingredients
Directions
Preheat the oven to 350º. Lightly grease an 8” cake pan with oil, line the bottom with parchment paper, and lightly grease the parchment.
In a large mixing bowl, combine the sugar and zests. Rub the sugar and zest together between your fingers until well combined and the sugar is light orange. Whisk in the oil, almond milk, orange juice, and eggs until well combined.
In a small bowl, stir together the almond flour, coconut flour, tapioca starch, potato starch, baking powder, salt, and baking soda.
Sift the dry ingredients into the wet ingredients and whisk until well combined. Transfer the cake batter to the prepared pan and let rest at room temperature for 15 minutes.
Sprinkle the batter evenly with the sliced almonds. Bake for 38 to 42 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Transfer the cake pan to a wire rack and let cool for 15 minutes, remove the cake from the pan, and discard the parchment. Let cool on the wire rack until room temperature, about 1 hour.
To serve, cut the cake in half into 2 layers. Spread the coconut whipped cream on the bottom layer of the cake and cover with the top layer. Dust with powdered sugar, slice into pieces, and serve immediately.