Paleo Classic Oat Cake

Indulge in the wholesome flavors of a *Paleo Classic Oat Cake*, a deliciously reimagined take on a timeless treat—without the oats! This grain-free masterpiece features a nutrient-dense blend of almond flour, coconut flour, and shredded coconut for a light yet moist texture that perfectly complements the natural sweetness of honey and the warming notes of cinnamon. Bursting with the crunch of chopped nuts and the juicy pop of fresh berries, this paleo-friendly cake is not only gluten-free but also dairy-free, making it perfect for a variety of dietary preferences. Ready in just 45 minutes, this easy one-bowl recipe is ideal for a healthy breakfast, snack, or dessert. Serve a slice on its own or elevate it with a dollop of whipped coconut cream for a truly satisfying treat!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.5 cup coconut flour
• 0.5 cup unsweetened shredded coconut
• 1 teaspoon baking soda
• 0.5 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 4 large eggs
• 0.5 cup honey
• 0.25 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 0.5 cup chopped nuts (e.g., walnuts or pecans)
• 1 cup fresh berries (e.g., blueberries or raspberries)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil and line the base with parchment paper for easy removal.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, sea salt, and ground cinnamon. Mix well to ensure that there are no lumps and the ingredients are evenly distributed.

Step 3

In a separate bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter. Be careful not to over mix as this may result in a dense cake.

Step 5

Fold in the chopped nuts and fresh berries, incorporating them evenly throughout the batter.

Step 6

Pour the batter into the prepared cake pan, using a spatula to spread it evenly to the edges.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 9

Serve at room temperature or slightly warm, either on its own or with a dollop of whipped coconut cream.

Nutrition Facts

Serving size	(900.9g)

Amount per serving	% Daily Value*
Calories	3299.6

Total Fat 251.1g	0%
Saturated Fat 98.6g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 2795.4mg	0%
Total Carbohydrate 222.2g	0%
Dietary Fiber 61.4g	0%
Total Sugars 130.6g
Protein 92.5g	0%

Vitamin D 164IU	0%
Calcium 643.1mg	0%
Iron 18.5mg	0%
Potassium 1348.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 10.5%

Carbs: 25.3%