Fresh arrowroot in my homeland and cook cake for my lunch - Polin lifestyle

arrowroot starch

🥗Healthier: cassava flour

💰Cheaper: cornstarch

Cassava flour is a gluten-free alternative that can mimic the texture of arrowroot.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter cake.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that can add moisture.

Preheat the oven to 350°F (175°C).

Grease a cake pan with butter.

In a mixing bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy.

Add 4 eggs one at a time, mixing well after each addition.

Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

In another bowl, combine 2 cups arrowroot starch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 tablespoon lime zest, and 1 tablespoon lemon zest.

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup milk and 1 cup coconut milk until just combined.

Fold in 1/2 cup grated coconut gently.

Pour the batter into the prepared cake pan.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let the cake cool in the pan for 10 minutes.

Turn the cake out onto a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens