BTW, YOU DON’T NEED A HAND MIXER FOR THIS RECIPE!
My mom lives far away from here. How far? About 20-hours-flight far. Basically, I’m the one that lives far from here, but you get the point.
Every now and then, she sends me a piece from home. It can be a surprise package or a small carry-on packed with treats for my kids… and every time, I mean every time (!) she sends me a well-known magazine that we used to read together when I lived back in Israel. She knows me so well because everytime I get it, it feels like a small hug from home. Even if that’s an issue from 4 months ago, I still like to read it think about reading summer trends when you literally entered into fall season can be quite hilarious, and yet.
This time, my sister was here for a very quick visit (imagine a day and a half after a long year we haven’t met), and we all got to enjoy my mom’s special treats, plus, I got my share from home.
Here I share with you a recipe that I modified to fit my clean eating lifestyle; however, you can always use regular white flour if you can consume it.
1/2 cup + 2 tbsp 100% maple syrup
7 oz Greek yogurt (I use 2% fage)
1 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup almond flour
1 tbsp baking powder
lemon zest from 1/2 a lemon
3 tbsp of unsweetened sulfate-free coconut flakes
2 tbsp coconut oil or 1/4 cup melted coconut oil
Pinch of salt
1/4 cup coconut milk (lite)
2 tbsp 100% maple syrup
Heat your oven to 345 degrees before placing the batter cake in
Put the eggs with the maple together and whisk well for about 4 minutes, until you see a light foam. Feel free to use your hand mixer, shorten whisking time to about 2 minutes (it’s way easier, mine is packed until we get our new home. Consider that at a short workout :).
Add in the yogurt with a pinch of salt and mix well. Now add the mixed flours with baking powder, coconut flakes, and lemon zest to the batter, mix until blend. Add in the coconut oil and mix for another 30 seconds or until well blended.
Pour batter to cake mold and bake for about 40 minutes on 345 degrees or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes
Making the glaze: Mix the coconut milk with maple syrup to smooth liquid. Brush glaze on the warm cake as desired.
- You can use a hand mixer if you have one!
- Feel free to sub the plant-based flours to regular white flour; If you do that, don’t mix the batter too much after adding the flour in, or you’ll end up with a cake that is too dense.
- For lower glycemic load (and carbs), I would try 1 cup of sorghum flour and 1 cup of almond flour.
- My sister said it was too much coconut flakes (I thought it was just enough) if you are not a great fan, you can use only one or two tbsp.
- You don’t need a lot of the coconut milk (the ones from a can and the NOT the ones in the refrigerator section), so if you wish to sub it, you can mix hot water with maple syrup.
- If you have bundt cake pan, use it! The cake turns out so fancy! Be minded you may need to double the batter, depends on the pan size.
Additional mix-in options:
- Raisins (i would also add the batter hazel extract or 2 tbsp of Rum)
- White chocolate chip and Macadamia nuts, skip the coconut in that case
- Dark chocolate chips
- Fresh blueberries or fresh pitted cherries
So next time you’re having a surprise visit or if you wish to have healthier options for the upcoming holidays, remember this recipe!
Let me know how it turned out.