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Poppyseed Orange Coconut Cakes for 2

  • Author: Annie
  • Cook Time: 5
  • Total Time: 15
  • Yield: 2 1x

Description

With a handful of whole food ingredients and about 5 minutes, you can serve up a delicious oil-free, sugar-free dessert for you and your sweetie or friend.


Ingredients

Scale
  • 8 Tbsp. whole wheat pastry flour
  • 1 Tbsp. hazelnut meal
  • 1/2 tsp. baking powder
  • pinch salt
  • 1 Tbsp. unsweetened coconut flakes
  • 1 Tbsp. poppyseeds
  • zest of half an orange
  • 5 dates, chopped
  • 6 Tbsp. water
  • 6 Tbsp. coconut milk
  • 1/2 tsp. orange extract
  • 1 tsp. vanilla extract
  • 23 strawberries, chopped
  • 1/2 cup blueberries
  • your favorite sweetener (I use stevia), to taste
  • 1/4 tsp berry extract (I use raspberry), optional
  • ~1/2 cup of water

Instructions

  1. Lightly oil two ramekins. Set aside.
  2. Combine the strawberries, blueberries, sweetener, and extract in a bowl and stir. Let this mixture sit for a few hours if you have the time – they just taste better!
  3. In a small bowl, soak the dates in the water, coconut milk, and the two extracts. Process this mixture in a blender and set aside.
  4. In another small bowl, whisk together the flours, baking powder, salt, coconut flakes, poppyseeds and orange zest. Pour the nut milk/date mixture in with the dry ingredients and stir to combine. Divide the mixture between the two ramekins and place in a microwave to cook. This can take between 3 and 5 minutes, depending on how powerful your microwave is. Test interior of cakes with a toothpick.
  5. Carefully remove the cakes from the ramekins, slice in half and top with berries.

Notes

  • I’ll bet this would be even better with some coconut whipped cream on top.

Nutrition

  • Serving Size: 2
  • Calories: 487
  • Sugar: 46
  • Sodium: 88
  • Fat: 16
  • Saturated Fat: 10
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 85
  • Protein: 7
  • Cholesterol: 0