GF Coconut Shortcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 egg whites (room temperature)¼ tsp cream of tartar2 tsp GF vanilla2 cups organic sugar½ cup almond meal½ cup coconut powder½ cup rice flour
16 servings in a household without kids ;)
Whisk egg whites until frothy. Add cream of tartar and vanilla. Whisk. Using one tablespoon at a time, add the sugar – waiting for incorporation before adding the next spoonful (you may be able to reduce the sugar somewhat if you like a less sweet cake). Whip until the egg whites form stiff peaks. Mix almond meal, coconut powder and rice flour together in separate bowl. Fold gently into egg whites. (egg whites will give cake volume.) If you don’t get to stiff peak phase, don’t stress. I dumped the flours in and beat them in - it deflated the egg mixture, but the cake turned out fine. Pour into lightly greased 6x9 cake pan. Bake for ~30 minutes. Toothpick will come out clean. Serve cooled with fresh berries on top.
Number of Servings: 16
Recipe submitted by SparkPeople user MYCEELF.
Whisk egg whites until frothy. Add cream of tartar and vanilla. Whisk. Using one tablespoon at a time, add the sugar – waiting for incorporation before adding the next spoonful (you may be able to reduce the sugar somewhat if you like a less sweet cake). Whip until the egg whites form stiff peaks. Mix almond meal, coconut powder and rice flour together in separate bowl. Fold gently into egg whites. (egg whites will give cake volume.) If you don’t get to stiff peak phase, don’t stress. I dumped the flours in and beat them in - it deflated the egg mixture, but the cake turned out fine. Pour into lightly greased 6x9 cake pan. Bake for ~30 minutes. Toothpick will come out clean. Serve cooled with fresh berries on top.
Number of Servings: 16
Recipe submitted by SparkPeople user MYCEELF.
Nutritional Info Amount Per Serving
- Calories: 162.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 27.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.9 g
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