This recipe for a grain free vanilla coconut cake comes from my first cookbook, FODMAP friendly. At the time, I’d been dabbling (and still am) in a diet with less grains. They seemed to be (and still are) quite irritating to my digestive system.
Paying attention to grains whilst being low FODMAP and vegetarian is not an easy task. There is not a huge amount of crossover between the three diets. So, in mourning of my past diet freedom, I made a grain free vanilla coconut cake.
In the book version (and the version here) I’ve made the cake with berries or just on it’s own. If you’re in the market for a buttercream recipe, I have a chocolate peanut butter version here, or a vegan chocolate pumpkin ganache here (which seems contradictory but I’m very proud of it so you’re stuck with it sorry)
A TRIP DOWN (COOKBOOK) MEMORY LANE
This time last year, I was shooting for the cookbook. I recipe developed, styled and shot the cookbook alone. Looking back, I’m surprised I’m still alive. Those few months (and there were only a few) were some of the most stressful, labour intensive and crazy months of my life. I truly understand the meaning of the phrase blood, sweat and tears now. There were a little of each, tbh.
So much has changed in this single year and yet things have kind of remained the same. I’m still searching for answers on my digestion, I’m still dabbling in grain free eating, and this recipe is still delicious. Oh, and I’m still a sucker for a corny line and a end of year introspection. So there we have it. A year in review, and a love for grain free vanilla coconut cake.
To celebrate a year on, I have a free ebook for everyone who owns a copy of the book. It contains 15 additional, festive and delicious recipes. There’s a post on how to get yours here, and I’ll be distributing the book next week.
ABOUT THE CAKE
Well! It is gluten free, grain free and FODMAP friendly. Monash allows for 1/4 cup serves of almond meal, so you’d have to eat a quarter of the loaf to be caught out. It is lightly sweetened with maple syrup in a FODMAP friendly amount.
It is very low lactose, as butter is the only lactose source. Butter is basically lactose free, and contrary to belief is FODMAP friendly.
You can make this cake into muffins, a cake, a loaf – whatever you fancy. I have topped it with berries, apple (pre FODMAP days) and unripe banana, all to excellent effect.
Versatile vanilla and coconut cake
- 2 cups (200g) almond meal
- 1/2 cup (60g) tapioca flour
- 1/2 cup (45g) desiccated coconut
- 1 tsp baking powder
- 100g butter
- 1 teaspoon coconut oil
- 1/4 cup (60ml) maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 3/4 cup (185ml) almond milk
- 2 eggs, lightly beaten
- 2 tsp apple cider vinegar
- 1 cup (200g) mixed berries (or whatever topping you fancy)
- Preheat the oven to 180 degrees Celsius. Grease and line your chosen vessel (a 20cm x 20cm loaf tin or 8 holes of a 12 hole muffin tin.)
- In a large bowl, combine the almond meal, tapioca flour, coconut and baking powder.
- In a small saucepan over a medium heat, melt the butter and coconut oil, before adding the maple syrup, cinnamon and vanilla bean paste. Cook until the liquid begins to bubble and become syrup like, before removing from the heat and allowing to cool.
- Add the almond milk, apple cider vinegar and eggs to the flour mixture, along with the cooled syrup. Make sure it's cool, otherwise it will scramble the eggs. Stir thoroughly until everything is combined.
- Pour the cake batter into the pan or muffin tin, and top with whatever you're using, be that berries or something else.
- Place the cake/loaf/muffins into the oven for 45 minutes to an hour - this will depend heavily on what form they are in (muffins take less time, loaves take a bit more) and whether you have topped them with something particularly moist (like frozen berries.) Check the oven intermittently, and be ready to spray the fruit with a little oil or create a little foil tent if the top is getting too brown.
- Once cooked, remove from the oven and allow to cool before gently removing from the baking tray. I generally like to use silicon loaf tins, for ease of use. Allow the loaf to cool completely before slicing.