I tried out this recipe for coconut flour cake to make a dessert for a friend who cannot eat dairy, but can eat eggs. Luckily, I had most of these ingredients already in my kitchen. Using coconut flour means that the cake is also gluten free. Although the flour makes the cake slightly denser, it was still airy and light. The toasting of the coconut on top as it bakes added a lovely flavour. Serve on its own or with dairy-free ice cream or yoghurt.
Ingredients
1/4 c vegetable oil
4 eggs
2 egg whites
1/2 c honey
2 tsp vanilla bean paste
1/2 c coconut milk (not light)
3/4 c coconut flour
1 tsp baking powder
1 pinch of salt
1/2 cup unsweetened shredded coconut
Instructions
Preheat the oven to 375F or 180C. First, prepare a 9-inch round cake tin by cutting a piece of wax or baking paper to line the bottom. I use a reusable cake tin liner like this or a silicone cake tin.
Next, open the can of coconut milk and pour contents into a bowl. Whisk until well blended and then measure out 1/2 cup. The rest can be used for another recipe.
In a large mixing bowl add oil, eggs, egg whites, honey, vanilla bean paste and coconut milk. Mix until blended. Next, sift in the coconut flour, baking powder and salt. Fold into the batter until well-blended. Finally, pour the batter into the prepared cake tin. Sprinkle with the grated coconut.
Bake for 25-30 minutes or until golden brown on top. A toothpick inserted into the centre should come out clean and the cake should spring back to the touch. Remove from the oven. Cool before serving.
Go to United Kingdom
Go to UK Recipes
Go to Recipe Map