😱 No Flour, No Sugar?! This 5-Minute Coconut Cake Will Blow Your Mind!
Yes, you read that right—no flour, no sugar, and absolutely no oven needed. And yet… what you get is a soft, sweet, and heavenly coconut cake that’s ready in just 5 minutes! Whether you’re watching your carbs, trying to eat cleaner, or just craving a quick dessert—this recipe is about to be your new favorite.
Perfect for busy mornings, lazy evenings, or those random sweet cravings when you really don’t want to bake.
What Makes This Cake So Special?
- No refined sugar or flour
- Super quick—ready in 5 minutes
- Naturally gluten-free
- Tastes like a tropical dream!
Ingredients:
- 1 cup desiccated coconut
- 2 eggs
- 2 tbsp honey or maple syrup
- 2 tbsp coconut oil (melted)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: a sprinkle of cinnamon or crushed nuts
structions:
In a bowl, mix the desiccated coconut, baking powder, and salt.
In another bowl, whisk the eggs, then stir in honey, melted coconut oil, and vanilla.
Combine both mixtures and stir well. The batter will be thick—that’s perfect!
Spoon it into a greased microwave-safe bowl or mug.
Microwave for 2 to 3 minutes on high. Let it cool for a minute before flipping it onto a plate (or just eat it straight from the bowl!).
Top with coconut flakes, a drizzle of honey, or a dollop of Greek yogurt if you’re feeling fancy.
Quick Tips:
- Don’t overcook or it’ll dry out—stick to 2.5 to 3 minutes max.
- Want it vegan? Use flax eggs instead.
- Add cocoa powder for a chocolate twist!
- Double the batch and microwave in a flat dish for a mini coconut traybake.
FAQs:
Q: Can I bake it in the oven instead?
A: Yup—bake at 180°C (350°F) for 15-18 minutes in a small pan.
Q: Is this keto-friendly?
A: Swap honey for erythritol or stevia and you’re good to go.
Q: How long does it stay fresh?
A: Best enjoyed fresh, but you can store it in the fridge for up to 2 days.
