Cake Ingredients
- 1/2 cup ground flax seeds
- 1 cup water
- 1 cup coconut flakes
- 3 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup hemp seed hearts
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 cup almond milk
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup melted coconut oil, plus 1 tsp to coat the cake pan
Blueberry Chia Jam Ingredients
- 1 cup blueberries (I usually use frozen, but fresh will work too!)
- 2 tbsp cup chia seeds
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350 degrees.
- Line a circular 9-inch cake pan with a silicon mat or parchment paper and coat the interior of the pan with 1 tsp melted coconut oil or coconut oil spray.
- In a large mixing bowl, combine the ground flax seeds with the water and whisk for a few seconds.
- Toast the coconut flakes in a sauté pan over medium heat on the stove. Stir the flakes around the pan until they are golden brown. This should take about three minutes.
- In a medium mixing bowl, add the dry ingredients (toasted coconut flakes, almond flour, coconut flour, hemp seed hearts, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves) and whisk until the mixture is evenly combined.
- Then, add the remaining wet ingredients to the large mixing bowl (almond milk, maple syrup, vanilla extract, and coconut oil) and whisk to combine.
- Next, add the dry ingredients mixture to the large mixing bowl with the wet ingredients and whisk until there is a smooth batter.
- Pour the cake batter into the cake pan and bake in the oven for 45 minutes.
- While the cake bakes, add the blueberries, chia seeds, and maple syrup to a small sauce pot and cook on the stove over medium heat for about 10 minutes. Stir frequently to keep the jam from sticking to the bottom of the pot. After about 10 minutes, you should have a sticky, fully combined, blueberry jam.
- After the cake is baked, let it cool for 15 minutes.
- Top with the blueberry chia compote and serve!
Serves 8
Total time: 90 minutes (30 minutes of prep, 45 minutes cook time, 15 minutes to cool)