IN THE KITCHEN: Clean cake recipe - KMSP-TV

Recipe: Clean cake

IN THE KITCHEN: Clean cake recipe

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Clean cake
by Carisa Rasmussen

Dry ingredients

1/2 cup almond flour 

1/2 cup coconut flour (I purchased mine at Whole Foods in Maple Grove)

1/2 cup shredded coconut flakes (non sweetened)

1 tsp cinnamon 

1tsp Stevia 

1/2 tsp baking powder 

pinch of salt 

Wet ingredients

4 whole eggs

2 egg whites 

4 Tbls greek yogurt 

2 Tbls pure maple syrup 

2/3 cup full fat milk 

zest and juice of one lemon 

1 cup (plus a little extra) blueberries 

3 tsp pure vanilla extract  

Frosting for one cake 

15 oz coconut cream. 

3 Tbls greek yogurt 

2 Tbls pure maple syrup 

1 tsp Stevia 

1 tsp vanilla


Preheat Oven to 350 degrees 

Prepare one or two round pans (I used spring form pans and made two, to make it taller, but you can make one and it's just as amazing) 

To prepare pans spray with nonstick baking spray and cover the bottom and sides with parchment paper so it's easier to lift out of the pan. This cake is pretty dense and sticks so the parchment paper is important. 

Mixing the dry ingredients separate from the wet ingredients is important in most cakes, but it's extremely important in this cake because it will get crumbly if it's not mixed correctly. If it does get crumbly you can still frost it and it will be very yummy. 

After you've incorporated the wet and dry ingredients in separate bowls mix them together immediately.


Coconut cream typically comes in a can. You'll want to refrigerate the can the night before you make the cream so the cream separates from the water in the bottom of the can. You don't want to use the water. 

After you incorporate all of the ingredients put the cream back in the fridge for about an hour. The coconut cream won't turn out to be the same consistency that dairy cream is but it should be stiff enough to frost the cake. It will be more like cool whip. I typically whip my cream for about 10 minutes before I put it back in the fridge. 

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