Summer is coming to an end, the juicy and well-ripened figs gently give us a hint!
And while there are still some, I'm in a hurry to share a very easy cake recipe with them.
Coconut cake is a very light dessert and does not contain gluten. Its main ingredients are coconut shavings, eggs, and figs. We sweeten it with stevia, and figs give it extra sweetness . That is why it is preferable to choose well-ripened ones.
If you think it won't be sweet enough for you, you can add more stevia or another sweetener of your choice (e.g. coconut sugar, erythritol, dried fruit).
The coconut cake is suitable for breakfast and afternoon eating, and it is also very convenient to store in a box to take with you to work, a walk, or a hike in the mountains, for example :).
Here is the recipe for the light gluten-free cake with coconut shavings!
- 5 eggs
- 200 g coconut shavings
- 1 1/2 tsp liquid stevia
- 500 g figs, well ripened
- 70 g walnuts
- Coconut oil to grease the baking dish
Method of preparation:
Stir the eggs and add the stevia and coconut shavings.
Chop 200 g of figs into small cubes and add them to the mixture. Stir with pressure to lightly crush the figs - so they will further add sweetness to the mixture.
Chop the walnuts and add about 50 g of them to the mixture.
Put baking paper on the bottom of a baking pan (I used a pan measuring 30x20 cm) and lightly grease it with coconut oil. Pour the mixture, distribute it evenly and press it with your fingers.
Cut/Slice the remaining 300 g of figs into strips and arrange them on the cake. You can lightly press them. Sprinkle with the remaining walnuts (about 20 g).
After baking, sprinkle with cinnamon if desired.
You can consume the coconut cake both immediately and after being cooled.
You have 12 pieces
Each piece of gluten-free coconut cake has nutrition values as follows:
- 207 calories
- 10.2 g carbohydrates
- 16.1 g fat
- 5 g protein
Author: Katrin Mollova