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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

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.