...delighted you made it here!

Most of us females these days know all about the deprivation that staying or getting in shape calls for, so did I.

Forget about trying to keep holding down the lid on your cravings, living a sweet life is not an illusion, being a “well fed and watered girl” is such a better place to be...

Reap the benefits of home made Stevia sweetened treats no matter where you are on your personal body image journey as I share with you my life as a Fit and Fed Girl that has found some peace with food and hopefully inspire you to join me and enjoy the road ahead.

No matter what the foodture brings!

MK xx

Zesty orange coconut cake - gluten and sugar free

Foolproof-coconut-cake-with-Stevia

This is a variation of the previous post of Foolproof paleo coconut cake with Stevia & Easy coconut rum cup cakes with Stevia, for this version I used orange juice.

This cake is great for anyone who is a big fan of coconut, it has a real holiday type taste to it with it’s zestiness.

You can also do it withe lemon juice but you want to mix it with water to avoid it being too zesty.

 

Makes: 26cm diameter flat cake 5cm deep (or 11-12 cup cakes)

Prep time: 10 min

Cooking: 40min

Cooling time: 60-120min

 

Ingredients:

  • 6 medium eggs
  • 100g Stevia-sweet Baking Granules 1:1
  • 60g melted Coconut oil (or Butter)
  • 237g Orange juice (other fruit juices may work too)
  • sprinkle of ground Vanilla
  • 37g Almond flour
  • 36g Coconut flour
  • 170g Unsweetened desiccated Coconut
  • 3g  Baking powder

For lemon juice version: 75g water plus 105g lemon juice

 

Instructions:

  1. pre-heat oven to 180 degree celsius
  2. Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
  3. mix  in the melted cooled oil until creamy
  4. add the orange juice beat until combined
  5. mix all dry ingredients together in a large bowl (sift the coconut flour)
  6. add the dry ingredients to the creamy egg mix, use electric mixer to combine
  7. fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
  8. bake for around 40min, turn tray around at half way point to ensure even browning (check with a skewer that the cake is baked through)
  9. leave to cool before coating in melted Lindt chocolate or leave as is.

 

 

Tip:

  • the cake will keep several days in the fridge
  • for freezing cut them into pieces, separate with greaseproof paper and defrost as required
  • can be covered in chocolate
  • use juice or other flavoured liquid instead of coconut milk
  • ice the cup cakes or fill them with a cream
  • do the coconut mil version and back in frozen berries

 

Which variation have you made? Did you come up with another? Share it with me.

MK xx

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