Paleo Classic Oat Cake
Indulge in the guilt-free decadence of this Paleo Classic Oat Cake, a grain-free twist on a timeless favorite that’s perfect for clean eating enthusiasts. Crafted with nutrient-rich almond flour, coconut flour, and unsweetened shredded coconut, this wholesome cake is naturally sweetened with honey and bursting with vibrant flavors from fresh berries and a hint of cinnamon. Perfectly moist and loaded with texture from chopped nuts, it’s a satisfying treat that’s both paleo- and gluten-friendly. Whether you’re hosting brunch or craving a healthy dessert, this easy-to-make cake pairs beautifully with whipped coconut cream for a delightful finish. Ready in just 45 minutes, it’s your go-to recipe for deliciously nourishing indulgence!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 0.5 cup honey
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
- 1 cup fresh berries (e.g., blueberries or raspberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil and line the base with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, sea salt, and ground cinnamon. Mix well to ensure that there are no lumps and the ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter. Be careful not to over mix as this may result in a dense cake.
Fold in the chopped nuts and fresh berries, incorporating them evenly throughout the batter.
Pour the batter into the prepared cake pan, using a spatula to spread it evenly to the edges.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve at room temperature or slightly warm, either on its own or with a dollop of whipped coconut cream.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.1 g | 322% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 130.6 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 643 mg | 49% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
