I’ve been on a bit of a roll lately, with another post today! Aren’t you lucky!! Anyways..
So this coconut cake is something a little bit different to the normal, fatty foods that I post. Ahem. This cake is not only gluten free but it also free from milk. It is not however, free from eggs.
One thing to note about this is cake, is the texture. It’s quite dense and very milky (that is, coconut milk-y). Please let me know in the comments if you happen to try it, what you think about the texture!
It’s basically a coconut overload: coconut flour, coconut milk, coconut oil! So if you love coconut, this one is for you.
The added lime zest gives it a slight zing, which is nice. And the sweetness come from the maple syrup…yum!
Also, side-note… my images are better today because I realised that my Husband didn’t sent them to me in ‘large’ format, which is why I had the problem yesterday with the image being so small! I just assumed it was the iphone camera.
Now for the recipe….
3 tbsp maple syrup
100g coconut oil, melted
100g coconut milk
100g coconut flour
1/2 tsp of gluten-free baking powder (most baking powder is gluten free)
1/2 lime, zest + one thin slice cut in half
Icing sugar to decorate
900g loaf tin
1. Pre-heat the oven to 180c/160c fan, gas mark 4.
2. Line a 900g loaf tin with baking parchment.
3. Beat the eggs, maple syrup, oil and milk.
4. Mix the flour, baking powder and lime zest in a large bowl. Make a well in the middle and stir in the wet ingredients.
5. Pour into the tin and bake for 40 minutes. Cool on a wire rack.
6. Once cool, dust with icing sugar and top with the two slices of lime.