Matcha coconut cake — Meal
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Macros (per serving)

Fat

77%

(22 g)

Protein

7%

(5 g)

Carbs

16%

(11 g)

8 g Net,

4 g Fiber

264 Calories (per serving)

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Sweet snacks

Cookies & Bars

Matcha coconut cake

Ingredients

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Cake

1

Shredded Coconut

160 g

Almond flour

55 g

Matcha powder

2 Tbsp

Vanilla powder

14 tsp

Coconut oil (melted)

75 g

Egg

4 pieces

Maple syrup

4 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

45 min

1

Preheat the oven to 345°F and cover a cake tin with baking paper.

2

Mix shredded coconut, almond flour, matcha and vanilla powder in a bowl.

3

Beat in the coconut oil, eggs and maple syrup and spread the batter over the cake tin.

4

Bake the cake in about 45 minutes until golden brown and done. Allow to cool for at least half an hour before you cut and serve the cake.

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Details

Allergens

Nuts, Chicken egg

Diet

Paleo, Keto, Vegetarian, Sirtfood

Course

Breakfast, Dessert

Cooking equipment

Hand mixer, Oven, Cake tin 15 cm

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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