I prefer to make my own birthday cake every year, as it gives me a chance to experiment with healthy baking options. I’m a December baby, and this was this years tasty result!
30g coconut flour
1/4 tsp salt
1 tsp granulated stevia
1 tsp xanthan gum
1 tsp bicarbonate of soda
30g desiccated coconut
3 large eggs
100ml almond milk
200g Coyo vanilla coconut yogurt
100g Sukrin icing sugar
Zest of an orange, to decorate
Preheat the oven to 150˚c.
Slice the two oranges and put them, skin and all, into a blender to make a puree.
Transfer to a bowl then thoroughly mix I the remaining cake ingredients.
Spoon into greased & lined tin.
Bake for 30-35 minutes or until a knife comes out clean, allow to cool before removing from the tin.
To make the topping, whisk the coconut yoghurt with the Sukrin and spoon onto the cake, then top with the orange zest. Refrigerate immediately until serving time.