Have you tried coconut flour yet? I bought some coconut flour a while ago, and I’ve been experimenting with it ever since.
I’ve made banana breads and cookies and bars and all sorts of things with it.
Since it doesn’t sub in for whole wheat flour at a 1:1 ratio, so it one that you really have to play around with.
This Coconut Flour Carrot Bundt Cake, for instance, has a really light, fluffy texture to it.
This cake is especially great to serve if you’re looking for a lighter alternative for Easter dessert.
It has a lot less oil, and the coconut flour is lower in carbs and higher in fiber than all-purpose flour.
Coconut Flour Carrot Bundt Cake
- 1 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup agave nectar
- 1/2 cup melted coconut oil
- 1/4 cup pineapple juice
- 1/4 cup nondairy milk (like coconut, cashew, or almond)
- 1 teaspoon vanilla extract
- 8 large eggs
- 2 cup shredded carrots (about 4-5 carrots)
- 1 cup crushed pineapple
- Preheat the oven to 350 F. Generously grease a bundt pan.
- In a medium bow, whisk together coconut flour, cinnamon, ginger, nutmeg, salt, and baking soda.
- In a separate large bowl, whisk together agave nectar, coconut oil, pineapple juice, nondairy milk, and vanilla.
- Whisk in eggs, one at a time, until well-combined,
- Whisk in dry ingredients until just combined.
- Stir in carrots and crushed pineapple.
- Pour the batter into prepared pan.
- Bake for about 40-55 minutes.
- Let cool in pan for 10-15 minutes.
- Gently loosen cake from pan, and let cool on a wire cooling rack.
- Serve plain or dusted with powdered sugar, if desired.
Adapted from The Detoxinista.