Name: Gluten-free and dairy-free coconut cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 150g gluten-free plain flour blend; 1 tsp gluten-free baking powder; 50g desiccated coconut; 50g ground almonds; 150g dairy-free sunflower spread; 60g xylitol; 1 lemon, grated zest and juice; 2 eggs; 100 ml coconut milk or coconut yoghurt (dairy-free); For the Icing:; 4 Tbsp coconut cream or dairy-free “soft cheese”; 1 Tbsp xylitol or honey, maple syrup; Approx. 1 cup coconut flakes

Gluten-free and dairy-free coconut cake

22 May 2018

by Wholeness

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

It’s not easy to find cake recipes that are both gluten-free and dairy-free - AND taste really good! However, this gluten-free and dairy-free coconut cake was a great success! I used dairy-free coconut yoghurt (not coconut-flavoured normal yoghurt!) for the batter and dairy-free “soft cheese” for the icing. Also, I used xylitol instead of sugar to make the cake even more healthy. Of course, you can use coconut milk/cream and caster sugar, if you prefer. This cake is ideal for parties and afternoon teas, particularly for those who have food allergies and sensitivities. This cake is made with lemon, but lime or orange would work too.

Ingredients

150g gluten-free plain flour blend
1 tsp gluten-free baking powder
50g desiccated coconut
50g ground almonds
150g dairy-free sunflower spread
60g xylitol
1 lemon, grated zest and juice
2 eggs
100 ml coconut milk or coconut yoghurt (dairy-free)
For the Icing:
4 Tbsp coconut cream or dairy-free “soft cheese”
1 Tbsp xylitol or honey, maple syrup
Approx. 1 cup coconut flakes

Instructions

Preheat oven to 180°C (160°C fan).
Grease and line a smallish (18-20 cm) round cake tin with baking parchment.
Mix the flour, baking powder, coconut and almond in a bowl. In another bowl, beat the spread with the Xylitol until light and fluffy, then add the lemon zest and the eggs, one by one, followed by the lemon juice. Add the flour mixture and combine well, then fold in the yoghurt or coconut milk.
Tip the mixture into the lined cake tin and bake for 35 min or so, until golden and a skewer inserted into the centre comes out clean. Leave to cool in tin for 10 minutes, then transfer the cake to a wire rack.
Mix the coconut cream of “soft cheese” with xylitol or honey. Taste and adjust the sweetness to your liking.
Lightly toast the coconut flakes.
When the cake is completely cool, spread the icing over it then cover with the coconut flakes. Chill for a while for the coconut to set in the icing, then slice and serve.