Cooking Ideas

Yesterday was ice cream and today is cake, can you tell I love my sweets? But …

Yesterday was ice cream and today is cake, can you tell I love my sweets? 🥰

But in all seriousness, this cake is so good, and it’s low in sugar thanks to splenda Allulose sugar! I love experimenting with new ingredients and this Allulose sugar made this coconut cashew cream cake oh so good!

Coconut Cashew Cream Cake
1 C of Almond Flour
1 C of Gluten Free All Purpose Flour
1 C of splenda Allulose Sugar
1 tsp of baking soda
a pinch of salt
2 Eggs
1/4 C of traderjoes cashew butter
1 C of Almond Milk
1 tsp of Coconut Extract
1 Tbsp of lemon juice

– for the coconut yogurt filling
1 C of plain green yogurt
1 C of splenda Allulose
1 C of Coconut Flakes

missjonesbakes Vanilla frosting

Preheat your oven to 350 degrees. Grease two 8×8 cake pans. Set aside
In a mixing bowl, add all of your dry ingredients together and stir. Then add your wet ingredients and mix thoroughly.
Pour batter into cake pans and place in oven. Bake for about 20-25 minutes.
Remove from oven and cool.
In the meantime, mix together the ingredients for your coconut yogurt filling. Once cakes have cooled, cut each cake in half to create multiple layers (or leave as two). Fill your cakes with the filling, frost and enjoy!

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