Ingredients
Scale
For the Cake:
- 1½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- ½ cup chopped toasted pecans
For the Praline Topping:
- 2 tbsp unsalted butter
- ¼ cup maple syrup
- 2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
- ½ cup chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, maple syrup, coconut oil, Greek yogurt, and vanilla until smooth.
- Combine the wet and dry ingredients, then fold in the toasted pecans.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over the top using the handle of a wooden spoon.
- In a small saucepan, melt the butter with the maple syrup, almond milk, and vanilla. Stir in the chopped pecans.
- Pour the warm praline mixture evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely before slicing and serving.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
- Calories: 235
- Net Carbs: 18g
- Fats: 15g
- Protein: 5g