Coconut cake with granola topping

Coconut cake with granola topping

Cake with a twist: coconut, blueberries and our organic blackcurrant granola as the finishing touch. Scroll down to watch the tutorial.  

  • INGREDIENTS

    • 180g almond flour
    • 50g coconut flour
    • 75g erythritol
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla powder
    • salt
    • 4 eggs
    • 70g butter
    • 40ml full fat coconut cream
    • 75g blueberries
    • OKONO Nuts & Seeds Granola blackcurrant

  • INSTRUCTIONS

    • Preheat the oven to 170°C.
    • Grease a cake tin or use a baking sheet.
    • Mix in a bowl: 180g almond flour, 50g coconut flour, 75g erythritol, 1 teaspoon baking powder, vanilla and a pinch of salt.
    • Beat 4 eggs until fluffy.
    • Add 70g melted creamed butter, mix well. Add 40ml full-fat coconut cream and mix briefly.
    • Add wet and dry ingredients together, mix until batter is even.
    • Carefully add 75g blueberries.
    • Pour the batter into the cake tin and sprinkle 2-3 tablespoons of Nuts & Seeds Granola blackcurrant over the top.
    • Bake for 30 min at 170°C.
    • Check with a skewer whether the cake is done.

      Translated with DeepL.com (free version)

Products used in this recipe

BIO Nuts & Seeds Granola Blackcurrant

BIO Nuts & Seeds Granola Blackcurrant

BIO Nuts & Seeds Granola Blackcurrant

€6,99
€6,99

Example product title

€19,99
€19,99

Example product title

€19,99
€19,99

Tutorial

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