A Well-Behaved Coconut Almond Cake

A very good and long-time friend is coming to visit this week who tends to veer towards a lower carbohydrate lifestyle. I realized my love of a dense, satisfying cake need not be sacrificed on the altar of low-carb diets. Xylitol, sometimes known as birch sugar, is used here with success. Besides being lower in calories and carbohydrates than sugar (sucrose), xylitol, when consumed in appropriate amounts, can benefit dental health, blood-sugar issues, and even prevent ear infections. As this is a natural sugar alcohol, excessive consumption may cause a temporary laxative effect. The amount of xylitol used in this recipe is small and in harmony with the digestive systems of my taste-test crew. The low-glycemic coconut nectar lends a bit of moisture and mild sweetness as well as health benefits from its vitamin and mineral profile.

The use of almond meal helps to boost nutritional content above and beyond the standard cake while keeping within the parameters of a lower-carb treat. Almonds are a fantastic source of fiber, vitamin E, and monounsaturated fat thus helping to prevent certain types of cancer and heart disease while nourishing the skin. These little beauties are the starlets of our recipe today.

Ice cream (my favorite non-dairy number is found here) or a handful of fresh raspberries are a delicious addition to this cake. Enjoy!

1 cup almond meal

1/2 cup xylitol

4 cups large flake, unsweetened coconut
1 cup spelt flour

1 1/2 teaspoons non-aluminum baking soda

1 teaspoon each: nutmeg and cardamom

1 teaspoon salt
3 eggs
4 tablespoons extra-virgin coconut oil, melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons rum
1/4 cup coconut nectar
3/4 cup sliced almonds

Preheat oven to 350ºF. Oil and flour a 9-inch round cake pan. 

In a medium mixing bowl, combine almond meal, xylitol, coconut, and spelt flour. Add baking soda, spices and salt. Set aside.

In a small bowl, whisk together eggs, coconut oil, vanilla and almond extracts, rum, and coconut nectar. While stirring, add wet ingredients to flour mixture. Combine well.

Transfer to prepared cake pan and sprinkle with sliced almonds. Bake for 45 minutes until lightly browned and center springs back when touched. Let cool for 20 minutes before removing from pan. Serve warm or at room temperature.