Rich, moist, gluten free and low calorie Coconut Cake is the perfect mid-morning snack or delicious afternoon tea treat. A healthy twist of the classic Coconut Cake and it is gluten free. However, if you have sweet tooth, you may consider adding extra honey (or maple/golden syrup or sugar). But if you want to keep the calories down, stick to the recipe.
As a nutritionist and a person living a healthy lifestyle, I always try to create recipes that are easy to make and in the same time they have numerous health benefits. Like this delicious gluten free coconut cake, which takes just over one hour to make.
Gluten free doesn’t always mean healthy. Most people can eat wheat, rye and barley grains without ill effects. However, a few can’t, because they have a wheat allergy, celiac disease or non celiac gluten sensitivity. But if you don’t fall into one of these groups, there’s no evidence that you should avoid gluten. The words “gluten free” on a food package usually just mean “more expensive”. Packaged gluten free foods can be highly processed and full of sugar, fat and other less-healthful ingredients. Most are not enriched with vitamins and minerals.
The first time I made this delicious Gluten and Dairy Free Coconut Cake
The picture above is taken few years back when I baked this gluten free coconut cake for a first time. As you can see, the quality is not as great as my other images, shot with a Canon camera.
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
Craig Claiborne
Gluten Free Coconut Cake
Equipment
- Food processor
Ingredients
- 6 Eggs
- 4 tbsp Honey (substitute for maple or golden syrup, sugar)
- 3 tbsp Lemon juice
- 1 tbsp Vanilla extract
- 100 g Coconut flour
- 1 tbsp Gluten free baking powder
- 10 g Desiccated coconut (for the top)
Instructions
- Heat oven to 180°C ~ 356°F. Grease and line a baking tin.
- Beat the eggs and the honey in a food processor until frothy. Add additional 2-3 tbsp honey if you like your cakes sweeter.
- Add the lemon juice and the vanilla and pulse until well-incorporated.
- Then add the coconut flour and the baking powder and continue pulsing for another 2 minutes. Add water if the mixture is too thick.
- Pour the mixture into the lined tin and bake in the oven for 45-50 minutes or until golden brown. Check the cake periodically and if required reduce the oven to 160°C.
- Remove from the oven, sprinkle desiccated coconut and leave to cool before cutting into pieces.
- Enjoy!