September 24, 2011

Gluten-free coconut cakes

After a hot and dry Friday, the weekend is supposed to be quite rainy and cold here in Sydney. I don't mind the change, especially since the rain will hopefully wash away the dust in the air and on the streets and provide much needed refreshment for my plants in my kitchen garden. It is also a perfect time to catch up on unfinished jobs, which seem to be piling up these days. I have numerous articles to finish, recipes to test and craft projects to do, so rainy day is more than welcome!

These little coconut cakes are a bit of a weekend indulgence. They are rich in flavour, but perfect with a cup of tea. You may want to use a smaller tin, however, as these really are quite fulfilling.

Have a lovely weekend!

Coconut Cakes
(makes about 4-6 small cakes)
 (recipe adapted from

100g raw caster sugar
75g sorghum flour
1 teaspoon baking powder
1/4 teaspoon salt
45g desiccated coconut
30g almond meal
3 large free-range egg whites
100g extra-virgin coconut oil
unrefined icing sugar, to serve

1. Preheat oven to 200C and prepare a muffin tin. 

2. In a bowl, mix together the sugar, flour, baking powder, salt, coconut and almond meal. 

3. Stir in the egg whites and melted coconut oil. 

4. Spoon the batter into muffin tins and bake for 20-30 minutes (depending on the size of your tins), or until the cakes feel firm to touch.

5. Cool on a wire rack before dusting with icing sugar.