Filipino-Style Kinako Cake
A gluten-free kinako cake recipe that combines traditional Filipino flavors with the nutty taste of roasted soy flour.
Ingredients
- ●1 1/2 cups kinako powder
- ●1 cup almond flourmake sure it's gluten-free
- ●1/2 cup coconut sugar
- ●2 large eggsuse room temperature eggs
- ●1/2 cup unsweetened coconut milk
- ●1/4 cup melted coconut oil
- ●1 teaspoon vanilla extract
- ●1/4 teaspoon salt
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Grease a 9-inch (23cm) round cake pan with coconut oil.
- 3
In a large mixing bowl, whisk together the kinako powder, almond flour, coconut sugar, and salt.
- 4
In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract.
- 5
Add the wet ingredients to the dry ingredients and mix until well combined.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once cooled, slice the cake into 8-10 pieces and serve.