This is adapted from a recipe from the blog Dessert First. Myself, I think the original cake looks prettier than my version but that’s the way it is sometimes….nonetheless, the cake does have flavour! Changing the recipe to suit SCD standards was relatively easy; my only initial variants was that I used more baking soda than in the original, white sesame seeds instead of black (as that was what I had on hand at the time), and, incredibly, somehow missed adding the vanilla altogether the first time. But aside from those two things, the cake came out great and everyone loved it! Also, her recipe makes an 8-inch cake but I used a 9-inch cake pan; it didn’t make the slightest difference in baking time.
In addition to almond flour, I also used coconut flour. Coconut flour is gluten free and is SCD legal. It’s light, it’s a great source of fibre and it also absorbs liquids really well, so hardly any is needed. For most of the baked goods and desserts that I make with coconut flour, I usually only use half a cup. More information about coconut flour can be found on the Internet, of which some sources I have included following the recipe below. See also the Ingredients Glossary.
A note on the coconut oil: the coconut oil should be spreadable, like butter, at room temperature but not melted.
1 cup almond flour
1/2 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
2 1/2 tsp. sesame oil
1 tsp. vanilla extract
8 tbsp. coconut oil, softened (see note above)
1/2 cup honey
1/2 cup coconut milk (click for more info)
1/4 cup black or white sesame seeds, toasted* (see below for instructions on how to toast)
- Preheat oven to 350ºF and line a 9-inch cake pan with parchment paper. Combine the almond flour, coconut flour, baking soda, and salt in a medium bowl. Set aside. Beat eggs in a small bowl, and add the sesame oil and vanilla.
- In a large bowl (this step you’ll be combining all the ingredients) use a whisk to combine the coconut oil and honey together until just combined. Add the egg mixture a little at a time, until just incorporated. Now add 1/3 of the flour mixture, mix until just incorporated; add half of the coconut milk. Repeat with half of the remaining flour mixture, the rest of the coconut milk, and finally with the flour mixture with the sesame seeds.
- This batter is rather thick – it’s more like a dough, actually, than a batter. Scrape the batter/dough into the cake pan and spread evenly with your hands. Bake 35 minutes, until browned and the surface springs back. Cool and serve. Enjoy!
*Toasting sesame seeds:
Unless your sesame seeds have been toasted beforehand, here’s how I do it. Put the appropriate amount of sesame seeds in a dry pan over medium heat. Stir frequently to prevent burning until they are browned and there is a lovely sesame aroma. Turn off heat and use as directed in recipe.
More Info about Coconut Flour:
Coconut Flour Recipes (includes info and recipes)
Sandra Ramachar, author of the SCD cookbook Healing Foods: Cooking for Celiacs, Colitis Crohn’s, and IBS, also offers some information about coconut flour: