Is coconut oil healthy? A question I hear all too often.
The AHA suggests that people avoid the use of coconut oil because it may increase LDL, or “bad,” cholesterol and go on to state that coconut oil “has no known offsetting favorable effects.” Though some might beg to differ…
While it is true, coconut oil can raise bad cholesterol, it also plays a role in raising good cholesterol, or HDL, as well. Researchers discovered that by incorporating extra-virgin coconut oil into the diet there was also a noticeable increase to HDL cholesterol.
Of course, measuring cholesterol may not be the best way to indicate heart disease as some new science might suggest. Are we a little too concerned with cholesterol? Perhaps we should be more focused on reducing inflammation, which is often viewed as the culprit behind most diseases. Along with some of the many benefits associated with coconut oil, it may also have the ability to reduce inflammation.
If you’re still concerned, practice moderation and focus on quality. While I certainly don’t eat it my the spoonful, I do use coconut oil in moderation and purchase only organic, virgin, cold pressed coconut oil.
Just like coconut oil, I don’t necessarily consume cake every day. Of course, that might change thanks to this phenomenal cake. Once you’ve tried this simple and oh-so-good-for-you Simple Yellow Cake below, you might also be enjoying cake (and coconut oil) more often!
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Simple Yellow Cake
Grain Free, Vegan
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 1/4 cup vanilla protein powder
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- pinch of pink himalayan salt
- 3 (very) ripe plantains
- 1/2 cup applesauce
- 1/4 cup coconut milk
- 1/4c coconut butter
- 2 Tablespoons coconut oil (sub pumpkin puree for oil free)
- 1 Tablespoon lemon juice (use the zest too for added benefits)
- 1 Tablespoon vanilla extract
Try any one of these delicious options!
Like all of my recipes, this one is super simple to put together. Start by preheating your over to 330°F and lightly greasing your cake pan. I used a few smaller cake pans but a 9″x11″ should work just fine.
Begin by sifting together all of your dry ingredients (or the first six ingredients).
Next you’ll blend together all of your remaining ingredients. Pour this “blender batter” into the dry ingredients and mix to combine.
Pour (or scoop! it’s a little thick) your batter into the greased cake pan. The batter should be about one and a half inches inside the pan (estimate). Now place this soon-to-be tasty treat in the oven and bake 25-30 minutes.
When finished, allow the cake(s) to cool on the counter for 45 min to an hour. Then frost your cake! For this I blended coconut butter, a little almond milk, and lemon juice (eye ball for your preferred consistency. I went ahead a sliced my cake in half to frost the center*, as well, because you can never have too much frosting!