• Coconut cake – gluten-free

    Posted on August 26, 2021 by in Even Healthier Recipes
    Coconut cake

    © ZDG / nigelcrane

    For this delicious coconut cake, we prepared a base made of teff and rice flour, covered it with a cream made from coconut curd, coconut oil and desiccated coconut, and topped it with coconut flakes and a few fruits.

    Ingredients for 8 pieces = 1 small cake (approx. 18 cm Ø)

    For the ground

    • 85 g teff flour (dwarf millet flour)
    • 35 g wholemeal rice flour
    • 20 g organic corn starch + 20 g for the baking pan
    • 20 g xylitol (sugar substitute)
    • ½ teaspoon baking soda
    • ½ organic lemon – some zest of it
    • 125 ml of water
    • 125 ml coconut milk
    • ½ tbsp apple cider vinegar
    • 1 pinch of crystal salt

    For the cream

    • 300 g coconut quark ( firm yoguhrt )
    • 200 ml coconut oil
    • 90 g agave syrup
    • Roast 10 g desiccated coconut, fine

    For the topping

    • Roast 2 tbsp coarse coconut flakes (also called coconut chips) – fat-free
    • Seasonal fruits – wash and prepare for topping

    Nutritional values per piece

    • Calories435 kcal
    • Carbohydrates23 g
    • Protein 2 g
    • Fat32 g


    Time to prepare:
    Preparation time 30 minutes
    Cooking / baking time 25 minutes

    Step 1

    Preheat the oven to 180 ° C top / bottom heat.

    Step 2

    For the coconut cake, first line the bottom of a small springform pan (18 cm Ø) with baking paper. Then grease the edge of the pan with a little coconut oil and dust with 20 g corn starch.

    Step 3

    For the base, put all the dry ingredients in a bowl and add a little lemon zest. Then add the water, coconut milk and apple cider vinegar and mix into a smooth batter.

    Step 4

    Pour the dough into the prepared pan and smooth it out. Then bake in the oven for approx. 25 minutes. Then do the wooden stick test: If no dough sticks to the stick, the cake is ready.

    Step 5

    Take the cake out of the oven and let it cool down in the tin!

    Step 6

    For the cream, heat the coconut oil very gently in a saucepan (max. 35 ° C), then stir in the agave syrup, desiccated coconut and quark until everything is evenly mixed (emulsified).

    Step 7

    If the mixture does not remain homogeneous, put the whole thing into the pot again, heat it up again slightly and mix well again.

    Step 8

    Put the mixture on the now cooled base and smooth it out. Then put the cake in the refrigerator for 2 – 3 hours so that it becomes really firm.

    Step 9

    Then remove it from the mould and smooth the edge evenly with a spatula.

    Step 10

    Slide the coconut cake onto a plate, sprinkle with coconut flakes and serve garnished with fruit.

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