100g dairy free 'butter' (I used Pure)
110g caster sugar
2 medium eggs, separated
300g coconut milk
75g desiccated coconut
70g gluten-free plain flour (I used Dove's Farm)
90g ground almonds
1 tsp gluten-free baking powder
1/2 tsp xantham gum
1/2 tsp bicarbonate of soda
Preheat the oven to 170°C and prepare a muffin tin of paper cases.
- Beat the 'butter' and about 2/3 of the sugar until creamy. Add the egg yolks, then stir in the desiccated coconut and coconut milk.
- In a separate bowl, combine the flour, ground almonds, baking powder and bicarbonate of soda
- In another separate, very clean bowl, whisk the egg whites and gradually add the remaining 1/3 of the sugar. Whisk until thick and meringue-like.
- Add the dry ingredients to the wet coconut mixture and mix until just almost combined
- Very gently fold in the egg-white with a metal spoon, being careful not to beat out the air. (It may be easier to mix in just 1 spoonful of egg white initially, to loosen the mixture.)
- As soon as the mixture is combined, spoon it into the paper cases and bake until golden on top, about 15 minutes
- Keep an eye on them - there's nothing worse than proudly serving up dry and over-cooked gluten-free cakes!
These cakes turned out nice and moist, so they didn't really need any frosting... But frosting hasn't actually got much to do with 'need', has it? So I iced half of them with rich chocolate butter-cream and just dusted the other half with icing sugar. Delicious!
If you decide to try out this recipe, I'd love to know what you think of them!