Coconut, raspberry and cinnamon cake (no refined carbs)

Coconut rasperry cinnamon sliceThis delicious, refined carbohydrate free cake was my dessert after my first off road triathlon on Saturday. I was up at 3:30am so that I could eat breakfast, drink coffee and pack my car before driving for an hour and a half to be at transition when it opened at 6:30am. This race was the first of the TreX Off Road triathlon series for 2015/16. The race consisted of a 350m dam swim, a 10km mountain bike (2 x 5km laps) and a 4km trail run completed twice! I finished second in the open females (OK so there was only 2 of us in the open division) but I was pleased with my run times which were the fastest for the females. I need to work on my mountain bike skills, however. Check out the photos on my facebook page.

Back to the cake. After consuming carbs for breakfast before the race I reverted back to my usual low carbohydrate diet and came up with this cake. I topped it with a Vanilla cream made with Greek yoghurt, stevia and vanilla extract. The protein assisted with recovery while the fats provided by the coconut helped me get back into fat utilization mode.

Coconut raspberry cinnamon cakeCoconut, raspberry and cinnamon cake

Ingredients

½ cup coconut flour

½ desiccated coconut

1 tablespoon stevia

½ teaspoon cinnamon

1 teaspoon baking powder

½ cup frozen raspberries

1 cup coconut milk

½ teaspoon vanilla extract

2 egg whites

Vanilla cream

1/2 cup Greek yoghurt

1 teaspoon stevia

1/4 teaspoon vanilla extract

Utensils

Measuring cups and spoons

Large mixing bowl

Spoon

20cm x 20cm baking tray

Baking paper

Small mixing bowl

Method

  • Preheat oven to 170°C (we have recently moved and I am still figuring out how to bake with the new oven).
  • Combine the coconut flour, coconut, stevia, cinnamon and baking powder into a large mixing bowl. Mix well to combine.
  • Add in the frozen raspberries and mix them through the dry ingredients.
  • Add in the coconut milk, vanilla extract and egg whites and mix together the wet and dry ingredients.
  • Pour the mixture into a 20cm x 20cm baking tray lined with baking paper and bake for about 35 minutes or until the cake is firm and starts to turn golden brown.
  • For the Vanilla cream combine all the ingredients into a small mixing bowl and mix well. Pour over the Coconut, raspberry and cinnamon cake.

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