Servings: 8
INGREDIENTS
- 3 large eggs
- ¾ cup/150 grams sugar / monk fruit sweetener
- 1 cup/250 milliliters coconut cream
- ¾ cup/150 grams oil
- 2½ cups/350 grams flour
- 1 tablespoon/10 grams baking powder
- ¼ teaspoon maple / vanilla extract
- 2½ cups/200 grams pecans, chopped
- 3 tablespoons/30 grams brown sugar
- 2 teaspoons/10 grams cinnamon
Drizzle:
- ¾ cup maple syrup
INSTRUCTIONS
- Preheat the oven to 350 F (180 C).
- Add the coconut cream, oil and maple extract and mix well. Whip the eggs for 30 seconds and gradually add the sugar. Whip for another 2-3 minutes until you get a light mixture.
- Add the flour and baking powder and keep whipping until well combined.
- Line up a medium size baking pan with parchment paper and pour in the batter. Shake the pan to spread the batter evenly.
- Mix the pecans with the brown sugar and cinnamon in a bowl and sprinkle on top.
- Bake for about 20-25 minutes. Check the cake with a wooden pick/skewer: if it comes out dry - it is ready.
- Poke holes in the cake with the pick and pour the maple syrup on top. Serve warm with a scoop of vanilla ice cream.