Ingredients
2 1/4 cups almond or buckwheat flour.
2 T. unsalted butter or coconut oil, softened
2.5 tsp. banking soda
1/4 cup unsweetened cocoa
1.5 cups honey, divided (1/2 + 1 cup)
1 1/4 cup plain or vanilla yogurt
2 tsp. pure vanilla extract
2 large egg yolks
4 large egg whites
OR
4 T ground flax or chia seeds mixed with 1 cup boiling water. Mix into a slurry.
1/4 tsp. kosher salt
1 cup shredded coconut (for topping)
Preparation
Preheat oven to 300 degrees.
Grease pans with cooking spray or butter.
Combine flour, butter/coconut oil, and baking soda in a large bowl and mix well. Add 1/2 cup honey, yogurt, vanilla.
If using eggs: In an electric mixer, beat the egg whites with the salt until stiff peaks form, 5-7 minutes. Gently fold into almond flour mixture. Then fold in egg yolks.
If NOT using eggs: Add flax slurry and salt into mixture. Mix well.
Spoon the batter into your desired pan. Fill not quite to the top. Bake for 25 minutes or until a toothpick comes out clean.
- Heat the remaining 1 cup hone until just warm. Dip the tops of each cake in the honey and sprinkle with the toasted coconut. Serve warm or at room temperature.
