Klean Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan or 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.

Measure ingredients

Measure out all dry and wet ingredients so they are ready to combine. Bring eggs to room temperature for best texture (about 15 minutes on the counter).

In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, sea salt, and ground cinnamon until evenly combined and there are no lumps of sugar or leavening.

In a separate medium bowl, whisk the eggs until slightly frothy. Add the unsweetened applesauce, Greek yogurt, melted coconut oil, vanilla extract, and almond milk. Whisk until smooth and homogenous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix to keep the cake tender.

If using mix-ins, fold in the fresh berries or sliced banana and half of the chopped nuts gently into the batter. Reserve the rest of the nuts for topping.

Transfer the batter to the prepared pan and spread it evenly. Sprinkle the remaining chopped nuts on top. Bake in the preheated oven for 28–35 minutes for a 9-inch round (or 30–40 minutes for an 8x8 pan), or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

If the top browns too quickly, tent lightly with foil for the last 8–10 minutes.

Remove the cake from the oven and set the pan on a wire rack. Cool in the pan for 10–15 minutes, then use the parchment overhang to lift the cake out and transfer to the rack. Cool completely before slicing, about 45–60 minutes total, to allow crumb to set.

Once cool, dust lightly with powdered erythritol or sifted powdered sugar if desired. Serve plain or with a dollop of Greek yogurt or a few fresh berries.