Healthy Chocolate Coconut Snack Cake
This chocolate coconut cake is quick, uses good for you ingredients and so moist and delicious!
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup (80 g) maple syrup
- 1/2 cup (100 g) Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup (55 g) almond flour
- 1/2 cup (40 g) unsweetened shredded coconut
- 1/3 cup (30 g) cocoa powder
- 1/4 cup (55 g) brown sugar, packed
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder, (optional)
Instructions
- Preheat your oven to 350℉. Line an 7x7 inch brownie pan with parchment paper.
- In a large bowl, whisk together the eggs, syrup, yogurt and vanilla until smooth. Next, add in the almond flour, shredded coconut, cocoa powder, brown sugar, baking soda, salt, espresso powder and mix together until incorporated. Transfer the mixture to the brownie pan and spread out evenly. Bake for 25-30 minutes or until toothpick comes out clean. Allow to set in the pan for 15 minutes. Carefully transfer to a wire rack and allow to cool completely before slicing. Garnish with shredded coconut.
Notes
You may also like these Easy Flourless Almond Joy Bars
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- If you don't have coconut shreds, you can use more almond flour instead.
- You can use any granulated sugar instead of brown sugar.
- You can use honey instead of maple syrup.
- You can use sour cream or pureed cottage cheese instead of Greek yogurt.
Calories: 146kcal, Carbohydrates: 17g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 37mg, Sodium: 179mg, Potassium: 136mg, Fiber: 3g, Sugar: 12g, Vitamin A: 53IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 1mg
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