Clean Cake©

For your next party make and serve this yummy fruit laden cake made with clean almond and coconut flour. 

Clean Cake©
Print Recipe
Servings Prep Time
8 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 20 minutes
Cook Time
30 minutes
Clean Cake©
Print Recipe
Servings Prep Time
8 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 20 minutes
Cook Time
30 minutes
Instructions
  1. Preheat Oven to 350 degrees
  2. Prepare one or two round 8 inch pans (I used spring form pans and made two, to make it taller, but you can make one and it's just as amazing)
  3. To prepare pans spray with nonstick baking spray and cover the bottom and sides with parchment paper so it's easier to lift out of the pan. This cake is pretty dense and sticks so the parchment paper is important.
  4. Mixing the dry ingredients separate from the wet ingredients is important in most cakes, but it's extremely important in this cake because it will get crumbly if it's not mixed correctly. If it does get crumbly you can still frost it and it will be very yummy.
  5. After you've incorporated the wet and dry ingredients in separate bowls mix them together immediately.
Recipe Notes
  • Coconut cream typically comes in a can. You'll want to refrigerate the can the night before you make the cream so the cream separates from the water in the bottom of the can. You don't want to use the water.
  • After you incorporate all of the ingredients put the cream back in the fridge for about an hour. The coconut cream won't turn out to be the same consistency that dairy cream is but it should be stiff enough to frost the cake. It will be more like cool whip. I typically whip my cream for about 10 minutes before I put it back in the fridge.
Share this Recipe
Share