Versatile vanilla and coconut cake
Gluten free, grain free, FODMAP friendly
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 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.