Imagine a dessert that's not just a treat for your taste buds, but a celebration of wholesome ingredients and unexpected flavor combinations. Our Almond Flour Cake with Apricots, Coconut, and Mint is more than just a cake - it's a culinary adventure that transforms simple, nutritious ingredients into a show-stopping dessert that will leave your guests begging for the recipe. Prepare to be amazed by a gluten-free masterpiece that proves healthy eating can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flakes
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/2 cup chopped apricots
- 1/4 cup fresh mint, chopped
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flakes, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of any lumps.
- In a separate bowl, beat the eggs until they become light and slightly frothy. Add honey or maple syrup and continue to mix until the mixture is smooth and well combined.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to create a uniform batter. Be careful not to overmix, as this can make the cake dense.
- Fold in the chopped apricots and fresh mint, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or garnish with additional fresh mint leaves before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more uniform batter.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Check for Freshness: Make sure your almond flour and baking powder are fresh to guarantee the best rise and flavor.
- Customize Your Garnish: While the recipe suggests powdered sugar and mint leaves, feel free to get creative with toppings like toasted coconut flakes or a drizzle of honey.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Ingredient Substitution: If you don't have fresh mint, dried mint or a small amount of mint extract can work as alternatives.
- Pan Preparation: Use parchment paper for easy cake removal and to prevent sticking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 11g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 110mg
