Of which 9.3 g sugars and 14.7 g saturated fat.
No-added-sugar version: 282 kcal and 0.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Plant omega-3 (walnuts) · Complete protein (egg) · Choline (egg)
Allergens egg, tree nuts
Walnut cake with coconut topping
Walnut cake underneath, creamy coconut topping on top.
Ingredients
- 1½ cups walnut flour, finely ground walnuts (150 g / 5½ oz)
- 1 cup rice flour (158 g / 5½ oz)
- ⅓ cup white or brown sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (90 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup almond milk (120 g / 4 oz)
- ¼ cup coconut oil (50 g / 1¾ oz)
- 1 cup coconut milk powder, for the topping (100 g / 3½ oz)
- ½ cup hot water, for the topping (120 g / 4 oz)
- 2 tbsp white or brown sugar, for the topping (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (for the topping) (34 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- For the cake, combine the dry ingredients: walnut flour, rice flour, sugar and baking powder.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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