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Coconut gluten free cake

Written by Veronica Lavenia

Coconut gluten free cake is a light treat, suitable for those who love delicious and healthy cakes.

A soft and moist cake that has all the flavor of summer. So rich in flavor and tasty, it is perfect for being soaked in milk or serving with ice cream. Suitable for those who suffer from gluten intolerance, ideal for those who do not want to give up the sweetness and enjoy all the well-being of a healthy sweet.

Coconut gluten free cake: Ingredients

Serves 6-8

250 ml (9 fl oz) vegan cream

50 g (2 0z) coconut rape (coconut flakes)

80 g (3 oz) raw coconut sugar+1 tbsp

50 g (2 oz) brown rice flour, sifted

150 g (5 oz) coconut flour

50 g (2 oz) cornflour, cornstarch

1 tbsp organic baking powder

Pinch of sea salt

1 organic free range egg

80 ml (3 fl oz) extra virgin olive oil

The juice of one lemon

2 tbsp apricots jam

A handful coconut flakes

 Coconut gluten free cake: Method

  1. Preheat the oven to 180° C (350° F/Gas 4).
  2. Heat the cream with the coconut and a spoonful of sugar. Cook for 5 minutes. Go with the colander and leave to cool.
  3. Mix flours with baking powder and salt.
  4. Emulsify the egg with the oil. Add the lemon juice.
  5. Add flour and cream and mix the ingredients.
  6. Pour the dough into a pan, covered with baking paper.
  7. Cook for 40 minutes.
  8. Once baked, cover the cake with the apricot jam and garnish with coconut flakes. 

ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.