I'm often asked for gluten-free cake recipes and came across this one recently. It's deliciously moist, not unlike a steamed pudding in texture, and extra good with a simple lemon icing.
Coconut flour contains nothing but the fibre from pure coconut meat after most of the oil has been removed. When substituted for wheat flour, a smaller amount is required due to its higher absorbency. For more information, go here.
- coconut flour - 1/2 cup
- desiccated coconut - 1/2 cup
- lemon - 1, finely grated zest
- ground ginger - 1 teaspoon
- free range or organic eggs - 3, beaten with a fork
- natural yoghurt - 1 cup
- golden syrup - 2 tablespoons
- maple syrup - 1 tablespoon
- salt - a pinch
- vanilla eessence - 1/2 teaspoon
- bicarbonate of soda (baking soda) - 1 teaspoon
- frozen raspberries (or blueberries) - 1/2 cup
Preheat oven to 175degC (150degC fan-forced). Line 2 x small cake tins with non-stick baking paper (I used a mini loaf tin and a small round tin: see photo).
In a medium bowl, combine the coconut flour, desiccated coconut, zest and ginger. Add the beaten eggs and combine well. Add yoghurt, golden syrup, maple syrup, salt, vanilla and bi-carbonate soda. Mix well. Fold through the berries.
Spoon into prepared tins. Bake for 25 minutes, cover with foil and bake for another 10 minutes. Remove from the oven. Leave in tins for 10 minutes then turn out onto a cake rack.
When cakes are cold, decorate with lemon icing (sifted icing sugar mixed with fresh lemon juice - add enough juice to make a stiff icing, then pour over cakes).
Sprinkle tops with desiccated coconut and lemon zest.