I would stick with the coconut milk as it has a higher fat
content than almond milk and ensures a nice moist cake.
As for the flour, coconut flour has a different protein
content than almond flour.
Not exact matches
Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently
than almond meal would, and wouldn't have the fat
content of
almond meal.
And knowing that
almond flour has a higher fat
content but is less dense
than wheat flour, I basically switched this ratio around.
Combined with
almond meal, which is naturally higher in oil
content than a regular flour, you get that nice thick mud cake texture.
I have been toying with the idea of trying to make a sprouted
almond flour sourdough but I don't know if it would behave the same way grain would because
almonds have a much higher fat
content than most grains, along with other big differences.