I like cooking cakes. I always love having something freshly baked. It doesn’t matter if it’s cookies, muffins or cupcakes. The important thing is that my baking pan is never empty. In the morning for breakfast I like having a nice slice of cake, possibly always a different type. Maybe I’m spoiling my kids, but I can always overlook.
If my oven could talk, it would scream and yell about being put to work too much, but I always have something to bake or cook. Like today, when it got a little out of hand… crepes, salty muffins (which I will soon give you guys the recipe for, I find them delicious) and for this cake.
I recommend this for you because its easy and quick to prepare, it doesn’t have butter, which makes it lighter, but it still becomes pretty, soft and, most importantly, tasty.
Have a nice week end.
200 gr sugar
130 gr oil
130 gr water
200 gr flour
50 gr corn starch
3 teaspoon baking powder
50/70 gr coconut flour
2 tablespoon chocolate chips
Whisk the eggs and the sugar with butter. Gradually add water, oil and salt, make sure to always stir. Add slowly the flour, the yeast and the coconut. Lastly add the chocolate chips.
Pre-heat the oven to 180 degrees and bake for about 30 minutes.
I have to be honest with you…..this was the first time I bought some fresh cranberries. We are still very Italian, especially when it comes to food, and cranberry is not a fruit we usually have o eat. It sounds to me so ‘Thanksgiving’! I only used the dried ones as snacks in my kids’ lunch bags.
I was looking for something new to combine with the coconut and I thought about the cranberries. I think that they are delicious when you cook them. They are less sour and in my opinion the combination worked well. But you could be a better judge, so let me know!
Let’s see what we need…
1 cup of whole wheat flour
1 cup of flour 00
1/2 cup of sugar
2 tablespoons of baking powder
1/2 cup of coconut flour
1/3 cup of oil
3/4 cup of milk
Whisk the eggs and the sugar together. Mix the two flours and the baking powder in a separate bowl. Add the flours to the eggs and slowly pour the oil. Add the coconut flour and the milk.
Place a spoon of the batter in a muffins pan and put 3 cranberries on top. Cover them with an other spoon of batter.
I decided to make half muffins with the cranberries and half of them with some chocolates chip. Chocolate and coconut are actually a wonderful combination!
Preheat the oven to 350 degrees and bake them for 15/20 minutes.