Ingredients
Cake Ingredients
- 1 cup flour
- 3 tablespoons potato starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons classic monkfruit sweetener
- 2 tablespoons coconut oil (chilled, not liquid)
- 1 large egg (separated)
- ⅔ cup unsweetened almond milk
- ½ teaspoon coconut extract
Pudding Ingredients
- 1 ounce sugar-free pistachio pudding mix
- 2 cups 1% milk
Topping
- 8 ounces sugar-free cool whip
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray an 8x8 inch cake pan with cooking spray to prevent sticking.
- Mix dry ingredients: Measure out the flour carefully by weighing or lightly spooning it into a measuring cup and leveling it with a knife. In a mixing bowl, whisk together the flour, potato starch, baking powder, and salt until combined.
- Cream sweetener and oil: In a separate bowl, beat the classic monkfruit sweetener and chilled coconut oil with a mixer on medium speed until the mixture resembles damp sand, indicating it is well blended.
- Add eggs and almond milk mixture: Add the whole egg and egg white one at a time to the sweetener mixture, beating well after each addition. In a small bowl, stir the coconut extract into the almond milk, then add this mixture alternately with the flour mixture into the egg mixture, starting and ending with the flour mixture.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 18-23 minutes, or until the cake springs back when lightly touched in the center. Let the cake cool completely.
- Prepare the cake for pudding: Once cooled, use the handle of a wooden spoon to poke holes approximately 1 inch apart all over the surface of the cake.
- Make pudding and add to cake: Prepare the sugar-free pistachio pudding mix according to the package instructions using the 1% milk. When the pudding is thick but still pourable, pour it evenly over the cake to fill the holes. Refrigerate the cake for at least 2 hours to allow the pudding to set and soak into the cake.
- Finish with topping and serve: Remove the cake from the refrigerator and spread the sugar-free cool whip evenly on top. Cut the cake into 16 pieces and serve chilled.
Notes
- Ensure the coconut oil is chilled to maintain a proper consistency when mixing with the sweetener.
- Be careful not to overbake the cake to keep it moist and perfect for soaking up the pudding.
- Poking the holes evenly ensures the pudding soaks properly into the cake for maximum flavor absorption.
- This recipe yields 16 pieces, but eight servings are noted due to size; adjust cut size based on event or preference.
- For a nutty twist, sprinkle some chopped pistachios on top of the cool whip before serving.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
