Pineapple Cloud Cake - Vegetarian
The Pineapple Cloud Cake combines the tropical flavors of sweet pineapple and fragrant coconut in a light and airy almond flour base. With every bite, you'll experience a delightful balance of tartness and sweetness, surrounded by tender, fluffy cake.
Ingrédients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup pineapple, diced (fresh or canned)
- 1/2 cup coconut flakes
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
- In a bowl, combine the almond flour and baking powder.
- In a separate large bowl, beat the softened butter and granulated sugar until creamy and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the sour cream and vanilla extract until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the diced pineapple and coconut flakes.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 25g | Protéines: 5g | Fat: 22g | Sucre: 18g
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