Gluten free coconut cake
This recipe uses Jack Berry™ Gluten Free coconut flour which is additive and preservative-free. Coconut flour is also high in fibre and a good source of protein. This cake is moist, full of flavour and very easy to make. An ideal treat to have with a cup of tea or coffee.
Makes 8 slices
100g/3.5oz soft brown sugar (or artificial sweetener)
1 tbsp vanilla extract
1 tbsp baking powder
90g/3oz coconut flour
200ml coconut milk
¾ tbsp salt
Preheat the oven to 180C/350F/Gas 4
Place eggs, milk, sugar and vanilla extract in a bowl and whisk
Sift the coconut flour, add it to the wet ingredients and whisk until the mixture is smooth.
Then add salt and baking powder to the mix and stir until the ingredients are fully combined. *
Grease a 7inch cake tin and place the mixture in the tin.
Bake in the centre of the oven for 20 – 25 mins or until the top and the edges are golden brown in colour.
Remove from the tin and allow to cool.
* Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. If this is the case, stir a few teaspoons of water in to the mixture.