Blackberry coconut cake — Meal
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Macros (per serving)

Fat

60%

(21 g)

Protein

6%

(5 g)

Carbs

34%

(29 g)

23 g Net,

6 g Fiber

332 Calories (per serving)

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Oven dish

Cakes

Blackberry coconut cake

Ingredients

Calculate Cost

Cake

1

Arrowroot powder

75 g

Coconut flour

65 g

Shredded Coconut

100 g

Bakin Soda

12 tsp

Vanilla powder

14 tsp

Maple syrup

120 ml

Coconut oil (melted)

100 g

Egg

4 pieces

Blackberries

300 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

1

Preheat the oven to 345°F and grease a brownie tin with some coconut oil.

2

Combine arrowroot, coconut flour, shredded coconut, baking soda and vanilla powder in a bowl and stir well.

3

Add maple syrup, coconut oil and eggs and stir into a thick but liquid batter.

4

Pour the batter into the baking tin and smooth out with the back of a spoon or spatula.

5

Divide the blackberries over the cake and bake for 30 minutes until golden brown and done.

6

Allow to cool for at least 30 minutes before cutting the cake.

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Details

Allergens

Fruit, Chicken egg

Diet

Paleo, Vegetarian

Course

Snack

Cooking equipment

Oven, Brownie Baking mold

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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