Description
Indulge in the guilt-free pleasure of a Simple Italian Cream Cake that suits any occasion, offering a healthy twist to your traditional dessert choice. This wholesome cake is a perfect blend of whole wheat flour, almond flour, and Greek yogurt, topped with coconut and nuts for added crunch and flavor. Enjoy a slice of this light and moist cake, either frosted with a light cream cheese frosting or served with coconut whipped cream, for a delightful treat that complements your healthy lifestyle.
Ingredients
Scale
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil or avocado oil
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Additional:
- 1/2 cup unsweetened shredded coconut
- 1/3 cup chopped pecans or walnuts
- Optional: light cream cheese frosting or coconut whipped cream
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round or square cake pan by greasing it and lining the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour, almond flour, baking soda, baking powder, and salt.
- Prepare Wet Mixture: In a large bowl, beat the eggs, then combine with Greek yogurt, oil, maple syrup, almond milk, vanilla extract, and almond extract until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in shredded coconut and chopped nuts.
- Bake: Pour the batter into the prepared pan, spread evenly, and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cake cool completely before frosting with light cream cheese frosting or coconut whipped cream, if desired.
Notes
- For a dairy-free option, use coconut yogurt and plant-based milk.
- Consider topping with a light layer of Greek yogurt mixed with honey for a healthier frosting alternative.
- Store the cake in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
