Bibingka for breakfast anyone? These gluten-free coconut cakes are inspired by a Christmas treat from the Philippines. They’re called bibingka and are really simple to make. They’re both filling and not too sweet, so are just right for a quick breakfast on the go.
Bibingka (Filipino Rice Cakes)
Bibinka is a baked rice cake from the Philippines. It’s generally consumed for breakfast during the festive period and topped with grated coconut, sugar or cheese. The main ingredient in traditional bakes is fermented glutinous rice which gives a slight sour taste. The rice is mixed with coconut milk prior to baking.
Traditionally, the cakes are cooked in banana leaves over coals which gives them an additional smoky banana flavour. These days, it’s more common to use rice flour and baking tins.
Gluten-Free Coconut Cakes
I haven’t cooked my gluten-free coconut cakes in banana leaves nor have I used rice. And to think I’m one of those people who shouts at the telly when a favourite novel is massacred in the name of adaptation.
No, I used Free From Fairy’s gluten-free flour, which is my favourite gluten-free flour for baking. It performs well, but also fits right into my whole food ethos as it’s a mixture of wholegrain teff, sorghum and buckwheat with potato and tapioca starches thrown in for good measure. For the coconut element, I used coconut flour.
I substituted kefir for the coconut milk which gives the requisite fermented sour notes. If you don’t have copious amounts of homemade kefir about the place, as I do, you can use buttermilk or watered down yoghurt instead.
The method is an easy one. Mostly, you just need to add the wet ingredients to the dry ones and stir. There are a couple of additional steps you need to take though. You’ll need to melt the butter and also whisk the sugar with the eggs vigorously to remove any lumps in the sugar. In my experience brown sugar always has lumps in it.
The cakes are the right side of dense and not at all stodgy. They are quite filling though. That didn’t stop CT from wolfing two down as soon as he got home from work. The brown sugar gives them a slight caramel tone, but they’re not overly sweet. In fact I had a couple for my breakfast this morning and enjoyed them; I’m not usually one for sweet stuff first thing.
Do have a go at making these gluten-free coconut cakes, they are so very easy. Bake a batch and you’ll have a ready-to-eat breakfast that will last over several days. Plus, did I mention, they’re very satisfying.
Other Coconut Cake Recipes You Might Like
- Caramelised banana, coconut, chocolate peanut butter cake
- Coconut & ground cherry blondies
- Coconut milk layer cake
- Double delight bundt cake
- Fudgy coconut brownies
- Ginger & coconut cake pops
- Lemon coconut cakes
- Lime, coconut & cardamom loaf cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for gluten-free coconut cakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
If you’d like more gluten-free recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Gluten-Free Coconut Cakes. PIN IT.
Gluten-Free Coconut Cakes – The Recipe
Gluten-Free Coconut Cakes
- 120 g gluten-free flour I used Free From Fairy's
- 80 g coconut flour
- 1 tsp baking powder
- pinch sea salt I used Himalayan pink rock salt
- 3 eggs
- 150 g light muscovado sugar
- 75 g butter - melted
- 300 ml kefir, buttermilk or watered down yoghurt
- desiccated coconut for sprinkling
- Pre-heat the oven to 180℃ (350℉, Gas 4).
- Sieve the flours, baking powder and salt into a large bowl. Make a well in the centre.
- Whisk the eggs and sugar together, in another bowl, until there are no lumps of sugar left. Pour into the flour well along with the butter and stir from the inside out. Gradually add the kefir as you go until everything is well mixed.
- Line 12 holes of a muffin tin with paper cases and divide the mixture between them.
- Bake in the centre of the oven for 25-30 minutes or until the cakes are risen and golden on top.
- Sprinkle with a little desiccated coconut and leave on a rack to cool.