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Gluten-Free Coconut Cakes – Breakfast Bibingka

12 Gluten-Free Coconut Cakes on a cooling rack with maybe tulips in the background.

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. The rice cakes are then 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 tins.

Gluten-Free Coconut Cakes

My gluten-free coconut cakes aren’t cooked in banana leaves nor do they contain any 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. 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.

Gluten-Free Coconut Cakes on a cooling rack with maybe tulips in the background.

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.

Bibingka (Filipino cakes) cooling on a wire rack.

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.

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Gluten-Free Coconut Cakes aka Bibingka

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Gluten-Free Coconut Cakes – The Recipe

12 Gluten-Free Coconut Cakes on a cooling rack with maybe tulips in the background.
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5 from 11 votes

Gluten-Free Coconut Cakes

Filling little coconut cakes with slight caramel tones and sour notes which actually make them really good for breakfast. Super simple to make.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Afternoon Tea, Breakfast, Snack
Cuisine: Filipino
Keyword: cakes, coconut, gluten-free, kefir, quick, simple
Servings: 12 cakes
Calories: 190kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Will last for 4-5 days if kept in an air tight container.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on portion size and exact ingredients used.

Nutrition

Calories: 190kcal | Carbohydrates: 26.9g | Protein: 3.8g | Fat: 7.9g | Saturated Fat: 4.6g | Cholesterol: 58mg | Sodium: 118mg | Potassium: 75mg | Fiber: 4.3g | Sugar: 13.7g

Sharing

I’m sharing these simple gluten-free coconut cakes with Apply to Face Blog for #BakingCrumbs. They also go to JibbeJabberUK for Love Cake, Mummy Mishaps for #BakeOfTheWeek and Everyday Healthy Recipes for #CookBlogShare.

 

34 Comments

  1. angiesrecipes

    10th April 2019 at 7:27 pm

    These do make a perfectly healthy and yummy treat for the breakfast, or afternoon snack.

    Reply
    • Choclette

      11th April 2019 at 9:09 am

      Thanks Angie. I shall be having them for breakfast again today 😀

      Reply
  2. Kavita Favelle

    11th April 2019 at 4:03 pm

    Have only had Bibibingka once and never thought to make at home. These look really great, and a really nice idea for an unusual breakfast.

    Reply
    • Choclette

      11th April 2019 at 8:42 pm

      Oh, I’m super impressed you’ve had one Kavey. What was it like?

      Reply
  3. Jere

    12th April 2019 at 4:19 am

    So interesting to learn about this recipe. I am a coconut lover so these would be a delightful breakfast treat.

    Reply
    • Choclette

      12th April 2019 at 9:43 am

      Coconut is such a fine ingredient. I really like it too.

      Reply
  4. Ceri Jones

    12th April 2019 at 12:13 pm

    Very tropical! Coco-nuts for coconut recipes! Love that you used Free from fairy’s flour, so useful for anyone who is gluten free

    Reply
    • Choclette

      13th April 2019 at 7:43 am

      Coco-nuts indeed. Free from Fairy’s flour is definitely my favourite gluten-free flour – not that I’m an expert.

      Reply
  5. Nickki

    12th April 2019 at 6:10 pm

    I’m a big coconut fan so I’m sure I would love these cakes – they look delicious!

    Reply
    • Choclette

      13th April 2019 at 7:45 am

      Thanks Nikki. They aren’t the sweetest or lightest of cakes, but we’ve been enjoying them and they last well too.

      Reply
  6. Esha

    12th April 2019 at 8:16 pm

    I love anything coconut. This sounds very interesting and super delicious. Need to try these.

    Reply
    • Choclette

      13th April 2019 at 7:46 am

      They’re a great gluten-free bake but also a nice change to more traditional cakes.

      Reply
  7. Elizabeth

    13th April 2019 at 11:04 am

    These look utterly delicious, and so light and fluffy for being gluten free! I’ve never heard of this recipe before, but I’m keen to try it.

    Reply
    • Choclette

      13th April 2019 at 7:08 pm

      Thanks Elizabeth. I think light and fluffy is a bit of an overstatement, but they do have a nice texture.

      Reply
  8. Angela Roberts

    13th April 2019 at 2:53 pm

    Gluten free is a win and we love coconut around here. Would be so good with some tea or latte.

    Reply
    • Choclette

      13th April 2019 at 7:09 pm

      Definitely good with both tea and latte Angela, especially a matcha latte.

      Reply
  9. Monika Dabrowski

    13th April 2019 at 4:32 pm

    This recipe sounds very interesting, I love using kefir in bakes too. Thank you for bringing it to #CookBlogShare

    Reply
    • Choclette

      13th April 2019 at 7:09 pm

      Good to hear Monika. If I didn’t use the kefir in bakes, we’d be completely overrun with it 😀

      Reply
  10. Jo Allison / Jo's Kitchen Larder

    13th April 2019 at 5:07 pm

    These sound lovely and I like the fact that they are not overly sweet! Coconut flavour is a huge bonus too! Delicious! 🙂 Thank you for sharing with #BakingCrumbs 🙂

    Reply
    • Choclette

      13th April 2019 at 7:10 pm

      I’ve been having them for breakfast most days this week and I wouldn’t be doing that if they were overly sweet.

      Reply
  11. All That I'm Eating

    13th April 2019 at 6:20 pm

    Anything with coconut in is always fine with me! These sound delicious!

    Reply
    • Choclette

      13th April 2019 at 7:11 pm

      Yes coconut is a fantabulous ingredient and very popular in this household too.

      Reply
  12. Jacqueline Meldrum

    14th April 2019 at 11:07 am

    Those look gorgeous! I could eat at least three of them just now! Sharing this now : )

    Reply
    • Choclette

      14th April 2019 at 6:57 pm

      Thanks Jac. They are very good, though not what you’d expect from an ordinary cake.

      Reply
  13. Suzanne

    15th April 2019 at 8:46 pm

    These look so good! I’ve never used kefir in a recipe. What is the benefit?

    Reply
    • Choclette

      16th April 2019 at 9:14 am

      Kefir works wonderfully well in baking. It reacts with the raising agents and helps with the rise. But it also has lots of health benefits. You can find out a bit more about it in this post.

      Reply
  14. Vanessa

    15th April 2019 at 8:47 pm

    Thanks for sharing! What a great breakfast meal prep idea for the whole family!

    Reply
    • Choclette

      16th April 2019 at 11:57 am

      It’s certainly a really useful breafast for eating on the go.

      Reply
  15. Jenny Walters

    16th April 2019 at 4:49 pm

    I love eating my baking for breakfast. I see it as the cooks perks! These sound fabulous and exotic. I love the whole idea of them. Trouble is I think I could sink at least 5 for breakfast! Thanks so much for sharing with #BakingCrumbs

    Reply
    • Choclette

      17th April 2019 at 7:36 am

      Hahaha Jenny. They’re actually quite substantial, so I very much doubt you’d be able to sink five, even if you really wanted to.

      Reply
  16. Heidi Roberts

    18th April 2019 at 9:14 pm

    I love the idea that you used kefir in the recipe. I never remember to do this!

    Reply
    • Choclette

      19th April 2019 at 6:50 pm

      Kefir is ingrained in my psyche Heidi. I’ve been using it for over 20 years.

      Reply
  17. nessjibberjabberuk

    28th April 2019 at 1:52 pm

    I’m totally onside with the concept of cake for breakfast! They look really good for taking out and getting on the go as well.

    Reply
    • Choclette

      29th April 2019 at 5:23 pm

      Yes to both of these, though there aren’t many cakes I think I could actually manage for breakfast.

      Reply

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