A moist, fluffy breakfast cake made with water, almond flour, and coconut—no eggs, no butter, and now enriched with dark chocolate chips. Blended in minutes and baked in a traditional oven at a gentle temperature to keep the cake tender and the top beautifully golden. Finished with a light dusting of powdered sugar, it stays soft for days and is perfect with coffee—or for dunking.

For a 23 cm (9-inch) springform pan

Ingredients

• 400 g lukewarm water
• 220 g fructose
• 260 g type 0 flour
• 50 g almond flour
• 70 g fine desiccated coconut
• 33 g potato starch
• 82 ml corn oil
• 26 g baking powder
• 2 pinches of salt
• 1 vial of vanilla flavoring
• 100 g dark chocolate chips
• Powdered sugar, optional

Directions

1. In a bowl, combine the flour, almond flour, desiccated coconut, potato starch and baking powder. Mix well.
2. Pour the lukewarm water, fructose, salt and vanilla into the large container of a blender. Blend at low speed for 20–40 seconds, until the fructose is dissolved.
3. Add the corn oil and blend for another 15–20 seconds.
4. Add all the dry ingredients and blend at low speed in short 10–15-second intervals, stopping as soon as the batter is smooth and homogeneous. Do not overmix.
5. Let the batter rest for 8–10 minutes.
6. Add the 100 g of dark chocolate chips and gently fold them in with a spatula.
7. Pour the batter into a greased and floured 23 cm springform pan.
8. Bake in a preheated fan oven at 160°C (320°F) on the middle rack for approximately 49–51 minutes. With an older oven, start checking around 47 minutes.
9. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
10. Once completely cool, dust lightly with powdered sugar, if desired.

Result

A soft, moist breakfast cake with coconut and almond, enriched with dark chocolate chips. It is particularly good served with coffee.