A moist, fluffy breakfast cake made with water, almond flour, and coconut—no eggs, no butter, and still rich enough for dunking. Blended in minutes, then baked in the air fryer with a gentle temperature ramp (160°C → 170°C) to keep the top from over-browning. Finished with a light dusting of powdered sugar, it stays tender for days.

Pan: 18 cm / 7-inch springform
Cooking: air fryer — 10 min at 160°C, then 25–30 min at 170°C

Ingredients

• 235 g warm water
• 150 g fructose
• 160 g all-purpose flour (Type 0)
• 30 g almond flour
• 25 g fine desiccated coconut
• 20 g potato starch
• 50 ml corn oil (or another neutral oil)
• 16 g baking powder (1 sachet)
• 1 pinch of salt
• 1/2 vial vanilla flavouring (or seeds from 1 vanilla bean)
• Powdered sugar, to finish (optional)

Directions

1. In a blender jug, add the warm water, fructose, salt, and vanilla. Blend on the lowest speed until the fructose dissolves.
2. Add the oil and blend briefly on the lowest speed to emulsify.
3. In a separate bowl, whisk together the flour, almond flour, desiccated coconut, potato starch, and baking powder.
4. Add the dry ingredients to the blender jug in two additions. Blend on the lowest speed just until smooth. Do not overmix.
5. Let the batter rest for 8–10 minutes.
6. Pour into a lightly oiled and floured 18 cm / 7-inch springform pan.
7. Air-fry at 160°C for 10 minutes, then 170°C for 30 minutes, or until a skewer comes out clean with a few moist crumbs.
8. Cool completely before removing from the pan. Dust with powdered sugar if desired.