Description

This Simple Italian Cream Cake combines wholesome ingredients like whole wheat and almond flours, Greek yogurt, and natural sweeteners to create a delicious, moist dessert perfect for any occasion. With shredded coconut and chopped pecans adding texture and nutty flavor, this cake offers a healthier twist on a classic favorite, making it suitable for a balanced, vegetarian lifestyle.

Ingredients

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Dry Ingredients

1 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1/2 cup plain Greek yogurt
1/3 cup honey or maple syrup
1/4 cup unsweetened applesauce
1/4 cup light olive oil or avocado oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup unsweetened almond milk

Add-ins

1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans

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Instructions

Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking soda, and salt until evenly combined to create the dry base of the batter.
Combine Wet Ingredients: In a separate bowl, beat the eggs, Greek yogurt, honey (or maple syrup), unsweetened applesauce, light olive oil (or avocado oil), vanilla extract, and almond extract until the mixture is smooth and homogenous.
Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently just until combined, taking care not to overmix to keep the cake tender.
Add Coconut, Pecans, and Almond Milk: Fold in the shredded coconut and chopped pecans. Then add the unsweetened almond milk to loosen the batter consistency, mixing until evenly incorporated.
Transfer to Pan and Bake: Pour the batter into the prepared 8-inch cake pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before removing and frosting or serving as desired.

Notes

For a healthier frosting, mix Greek yogurt with a little honey and vanilla extract, or opt for a light cream cheese frosting.
This recipe can be adapted to make a loaf or cupcakes—adjust baking time accordingly (reduce for cupcakes, increase slightly for loaf).
Store leftover cake in the refrigerator for up to 5 days to maintain freshness.