I am starting to develop an involuntary twitch from the massive ammount of sugar I've been ingesting over the holiday season. I know sugar is bad. I can't help myself, I keep going back for more.
Sugar is an evil tormentor.
And yet, one of my fitness magazines calmly says that realistically speaking, my goals this time of year should be to fend off the dreaded holiday bulge.
Well then, as long as we're being frank.
Realistically speaking, I want a piece of cake.
Coconut flour cake, a nourishing alternative to refined flour and sugar.
From my new obsession for healthy living.
In theory, if not in practice. Yet. Obviously.
This cake is a remarkable love child of dense pound cake texture and custard flavor, with a hit of honey and vanilla. Protein- and fiber-rich coconut flour. You'll feel like you are doing a world of good by eating this cake.
It will make you virtuous, even. Which is something this time of year.
So do yourself a favor: eat cake.
Don't make me tell you again, you hear me?
Coconut flour cake.
Adapted from Nourished Kitchen. Makes one 8 1/2 inch loaf pan, 8 inch cake or 8 to 9 inch pie plate 'o' cake.
I like the wedges. I am funny that way.
1 cup coconut milk (I used this)
1 cup coconut flour, plus 1 tablespoon for flouring the pan
1/3 cup honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
coconut oil or vegetable oil for greasing the pan
1/4 cup honey
2 tablespoons water
1 teaspoon vanilla
Preheat the oven to 350 degrees F.
Grease and flour the pan, then set aside.
Beat the eggs, coconut milk and honey with the vanilla extract until smooth and frothy.
Add the coconut flour, baking soda and salt, and mix until a smooth and firm batter forms.
Spoon the batter into the pan or tin, smooth the top with the back of a spoon, or make rustic swirls.
Bake for about 40 minutes, until the cake is beginning to brown on top and a toothpick tester comes out clean.
While baking, make the honey syrup by mixing all the ingredients together.
When the cake comes out of the oven, let it cool for a few minutes, then use a toothpick or skewer to poke holes about 1 inch apart across the entire top of the cake. Pour the syrup over, and let it soak into the cake as it cools completely.
Tuck in, and feel justifiably good about yourself.