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
Servings: 12 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.
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.
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