Description

This gluten-free Maple Pecan Cake is moist, warmly spiced, and naturally sweetened with maple syrup—made with almond and coconut flour for a cozy, nourishing bake.

Ingredients

Scale

180g almond flour (1½ cups)
60g coconut flour (½ cup)
100g granulated sweetener (½ cup)
1 tsp baking powder
¼ tsp salt
1 tbsp ground cinnamon (optional)
4 large eggs
120ml maple syrup (½ cup)
120g melted coconut oil (½ cup)
120ml unsweetened almond milk (½ cup)
1 tsp vanilla extract

100g roasted pecans, chopped (¾ cup)

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Instructions

Preheat oven to 350°F. Line or grease an 8×8 or 9″ pan.
Mix almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
Whisk eggs, maple syrup, coconut oil, almond milk, and vanilla.
Combine wet and dry ingredients. Let sit 2–3 minutes.
Pour batter into pan. Top with pecans.

Bake 30–35 mins. Cool, slice, and enjoy!

Notes

Let batter sit to hydrate the coconut flour. Use toasted pecans for flavor. Stores and freezes well.

Prep Time: 10
Cook Time: 35
Category: Snack
Method: Baking
Cuisine: American