Makes 8-12 slices
1 cup fine almond flour
1 cup oat flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
2 tsp cinnamon
½ tsp nutmeg
½ cup unsweetened coconut yogurt (or yogurt of choice!)
⅓ cup coconut sugar or brown sugar
¼ cup pure maple syrup
¼ cup coconut oil, melted + cooled
1 tsp vanilla extract
2 eggs (room temp)
1 cup coconut yogurt, thick Greek yogurt or coconut whipped cream
1 tbsp maple syrup
Coconut Macaroon granola
Preheat your oven to 350F degrees and grease or line a 9" round cake tin. In a large bowl, stir together your coconut yogurt, sugar, maple syrup and coconut oil until smooth. Whisk in your eggs and vanilla.
To the wet mixture, add your almond flour, oat flour, baking soda, baking powder, sea salt, cinnamon and nutmeg. Gently stir to thoroughly combine everything until no lumps remain.
Pour the batter into your prepared pan and bake for 20-25 minutes or until the center is set and the edges are just starting to brown. Remove from the oven and let the cake cool completely (you can place it in the fridge to speed this up!)
Once the cake is no longer warm to the touch, spread the top evenly with the yogurt or coconut cream. Sprinkle the top with coconut shreds and Coconut Macaroon granola, add fresh fruit if you like, then slice and enjoy!