Sugar Free Pumpkin and Coconut Loaf Cake
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
1
- Ingredients
- ½ tsp liquid concentrate Stevia
- ½ tsp Stevia
- 1 tsp Maple syrup
- 1 ⅔ cups Pumpkin puree
- 0.333 cup Coconut oil
- ½ cup Coconut milk
- 4 eggs (separated)
- ¾ cup all-purpose flour
- 1 ½ tsps Baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup Shredded coconut
Preparation steps
1.
Mix together the stevia liquid and powder, maple syrup and pumpkin puree in a mixing bowl. Leave to stand for at least 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 900g|2lb loaf tin.
3.
Beat in the coconut oil, coconut milk and egg yolks.
4.
Whisk the egg whites until soft peaks form.
5.
Sift the flour, baking powder and cinnamon into the pumpkin mixture until combined, then gently fold in the egg whites and coconut until blended.
6.
Pour into the tin and bake for about 35 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
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