For the third day of coconut flour recipes, I have a delicious cake which is low carb and filling. As usual the batter has eggs as I am not very good at baking with out eggs in the low carb recipes. I haven’t still found a way to substitute three or four eggs. The best part is that this recipe doesn’t have any sugar added to it. Not even sugar substitutes. Banana is a wonderful sweetener and gives a nice texture in cakes. So when I started experimenting with this recipe, I added a small banana first. For me it was too sweet, but my daughter found it mildly sweet. So when I made it for her I increased the number to two. It was perfect for her. I don’t make this often, just for some celebrations like our anniversary, hubby’s birthday or any other special occasions.
Usually when I make single serving cakes, I microwave them to make the job easier. That is how I made it first, but then I wanted to try baking the cake. So the next time I made it, I baked it in my OTG and loved it so much. Nothing can beat the colour and texture of a oven baked cake. After trying the baked version, I am now partial to it. So hereafter, I will be baking the cakes for occasions. I have included both versions here and you can see how different they look both inside and outside. But the positive of MW is that it is done in 3 minutes and you can make it when you need a quick treat.
Egg – 3
Banana – 1 medium sized
Salt – a pinch
Ghee – 2 tbs
Coconut Flour – 2 tbs
Baking Powder – 1/2 tsp
Cardamom Powder – 1/4 tsp
Pistachios and Rose Petals For Garnish
Take banana, eggs, ghee and salt in a bowl and blend them thoroughly using a hand blender.
Add in coconut flour, cardamom powder and baking powder and blend until smooth batter forms.
Pour it into a bowl or a mug or into individual ramekins and garnish with chopped pistachios and rose petals.
MW on medium high for 1 – 3 minutes.
For Baking the cake in OTG, preheat oven to 180°C.
Bake the cake for 25 – 30 minutes.
Cool and serve.
Banana Coconut Flour Cake Recipe
- Egg - 3
- Banana - 1 medium sized
- Salt - a pinch
- Ghee - 2 tbs
- Coconut Flour - 2 tbs
- Baking Powder - 1/2 tsp
- Cardamom Powder - 1/4 tsp
- Pistachios and Rose Petals For Garnish
- Take banana, eggs, ghee and salt in a bowl and blend them thoroughly using a hand blender.
- Add in coconut flour, cardamom powder and baking powder and blend until smooth batter forms.
- Pour it into a bowl or a mug or into individual ramekins and garnish with chopped pistachios and rose petals.
- MW on medium high for 1 - 3 minutes.
- For Baking the cake in OTG, preheat oven to 180°C.
- Bake the cake for 25 - 30 minutes.
- Cool and serve.
Sending this to Srivalli’s Kid’s Delight event for the Kid’s Delight Anniversary Party.