Hey, there! Are you one of those people who love love love everything sweet? But you’re also passionate about eating as healthy as possible? Well then, this is a post for you!! Yup, it’a a cake! And it’s healthy! Raw and vegan too! Ah-mazing!
But, seriously you need to try this :) it’s one of the easiest cakes I’ve ever made and it tastes divine!
So, I went to a friends house last night, just a simple girls night with a couple of cups of mulled wine (yaay it’s that time of year! :)) and of course we had to make a cake.
My friend Tina is also a health nut, like me, and also loves to cook. She’s made this cake a couple of time before and loved it. So i had to try it, right? I mean, it’s not like I had a choice… ;)
Anyyyywaaaay….this is her recipe. So I take no credit, but this cake is so easy to make, so healthy and sooo delicious, that I had to share it with you!
Here’s what you’ll need:
- 1 pineapple or 1 can, if you’re using canned
- coconut oil
- 1.5 cup coconut flour
- 1.5 cup ground almonds
- 2 cups dates
- 1 tsp cinnamon
And here’s how:
- Put the dates in a blender with 1 cup water and 1tsp cinnamon and blend
- Cover the bottom of the baking tin with baking paper, to make sure you can later remove the cake from the tin nicely
- Arrange the pineapple slices on top of the paper, making sure you cover as much as possible
- Pour in about 3/4 of the date mixture and put the pan in the fridge
- In a bowl, mix together the coconut flour and ground almonds and add the remaining 1/4 of the date mixture. Mix thoroughly. If you feel like the mixture isn’t moist enough, add a tsp of coconut oil.
- Spread the mixture on top of the dates in the pan and it down as hard you can, to make sure everything comes together nicely
- Put the tin in the fridge for at lest an hour- more is better
- Turn it over on a serving plate, so the pineapples are on top and you’re ready to serve
Yuuuuum
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