Free Shipping over $60 - fill your cart

Menu
0

Free Shipping over $60 - fill your cart

0

Your Cart is Empty

Add description, images, menus and links to your mega menu

A column with no settings can be used as a spacer

Link to your collections, sales and even external links

Add up to five columns

  • Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

    • Home  / RECIPES
    Previous  / Next

    February 11, 2021 2 min read

    Did you know? Every item you purchase provides meals to our Feeding America food bank partners. Together, we are helping to end hunger. How cool is that!

    Coconut Breakfast Cake

    (gluten-free // grain-free // keto-friendly // dairy-free adaptable)

    By Sara Stewart, MS, CNS 
    @sara.haven

    For the cake:
    • 1/2 cup Happy Day Brands Almond Flour
    • 6 tablespoons Happy Day Brands Coconut Flour
    • 1.5 teaspoons baking powder
    • 1/2 teaspoon salt
    • 5 eggs
    • 9 tablespoons butter
    • 1 tablespoon cream cheese, softened
    • 1 tsp vanilla
    • 2 tablespoons coconut milk or heavy cream
    • 1/2 cup powdered sugar or Lakanto monkfruit, powdered
    notes:
    1) for dairy-free: substitute dairy-free cream cheese, coconut milk, and vegan butter
    2) for keto/low-carb: use Lakanto monkfruit sweetener

     

    For the icing:

    • 1/4 cup (or more) coconut milk or cream
    • 1 cup powdered sugar (or Lakanto monkfruit powdered)
    • 1/2 cup unsweetened shredded coconut, toasted

    Directions:

    1. Preheat oven to 350 F. Grease a 9 x 9" baking pan.
    2. Melt butter and cool. In a small bowl, combine almond flour, coconut flour, and baking powder. In a medium-sized bowl, beat eggs, powdered sugar, cream cheese, cream, vanilla, and salt until combined.
    3. Add dry ingredients to wet and pour in the melted butter; stir to comined
    4. Pour into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    5. For the icing: stir together the coconut milk with powdered sugar until desired consistency is reached. Spread on cooled cake and top with toasted coconut.

    Enjoy!!
      

    Don't forget to subscribe below for Sara's upcoming new recipe posts!

    Meet Sara Stewart:

    Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer. 

    You can find her recipes on Instagram at @sara.haven

     

    HAPPY DAY BRANDS

    Leave a comment

    Comments will be approved before showing up.