I recently started experimenting with coconut flour, I love the sweet, nutty taste and it performs especially well in baked goods, pancakes and we love the texture and aroma it adds to smoothies. It’s gluten-free, low in carbs and packed with fibre.
Coconut flour tends to absorb a lot more liquid than other grain and nut flours, so, substituting an equal amount of coconut flour for the other flours called in the recipe doesn’t work well, I found through trial and error and a few little edible but not so great looking ‘disasters’ that adding a little nut flour and increasing the amount of liquids and eggs in the recipe really improves the texture.
Last week, I was determined to make a healthy dessert for Father’s day, I started with this strawberry cake recipe; I substituted fresh, local blackberries instead of strawberries, to lighten the texture of the coconut flour, I added some almond meal, increased the amount of liquid and finally chose to sweeten it with agave nectar instead of sugar.
The cake batter is fairly stiff and I find freezing the blackberries make it easier to fold them into the batter without damaging them too much.
- ¾ cup coconut flour (plus more for the pan)
- ½ cup almond meal
- 1/3 cup agave nectar
- 1 tsp baking powder
- ½ tsp baking soda
- Zest and juice of 1 lemon
- 2/3 cup buttermilk
- 2 egg
- 3 tbsp virgin coconut oil or melted butter (plus more for the pan)
- 1 1/2 cup blackberries, preferably frozen
- Coarse turbinado sugar to sprinkle on top (optional)
Preheat the oven to 325F, grease and flour an 8×8 inch oven proof dish or a cake pan, set aside.
In a medium bowl, combine the coconut flour, almond meal, baking powder and baking soda. In another bowl combine the lemon juice, zest, agave nectar, buttermilk, eggs, and canola oil.
Add the wet mixture to the dry ingredients and mix with a fork, fold in the blackberries using a spatula and transfer the cake batter into the prepared baking dish. Sprinkle with coarse turbinado sugar, if using.
Bake for about 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool slightly and serve warm or at room temperature.