Enjoy a burst of bright flavors with these mini gluten-free lemon and coconut cakes, perfect for a quick snack or a light dessert. Combining the tropical sweetness of coconut with the tangy zest of fresh lemon, these cakes are not only delightful in taste but also light and fluffy in texture. Made with rice flour and coconut, they're a wonderful gluten-free option that doesn't compromise on flavor or satisfaction.
Why You'll Love This: These mini cakes are incredibly easy to make, requiring just a few minutes in the microwave, making them perfect for those times when you need a sweet treat without the wait. The natural sweetness and zestiness make them a refreshing choice, ideal for those who enjoy a less sugary dessert. Plus, their individual serving size is great for portion control or for serving at gatherings where you want to offer a variety of treats.
Perfect Occasion: These mini lemon and coconut cakes are perfect for breakfast, brunch, or as a teatime treat. They're also great for packing into lunchboxes as a delightful surprise. Their ease of preparation makes them ideal for last-minute guests or when you need a quick dessert option for a gathering.
Decoration Tips:
- Top each mini cake with a simple lemon glaze made from powdered sugar mixed with lemon juice for an added touch of sweetness and a glossy finish.
- Sprinkle a little extra coconut on top before serving for a beautiful and appetizing look.
- Garnish with a thin slice of lemon or a small sprig of mint for a refreshing and elegant presentation.
Ingredients:
- 1 egg
- 4 tablespoons of erythritol (or equivalent in stevia)
- 3 tablespoons of oil
- 1/4 cup of rice flour
- 1/4 cup of shredded coconut
- 1 teaspoon of baking powder
- Zest and juice of 1 large lemon
Instructions:
- In a mixing bowl, whisk the egg with the erythritol until frothy.
- Add the oil along with the lemon zest and juice, and whisk again to combine thoroughly.
- Sift in the rice flour and baking powder, then fold in the shredded coconut until the mixture is well integrated.
- Pour the batter into a greased microwave-safe mold.
- Cook in the microwave on high power for about 3 and a half minutes or until the cakes are fully set.
Optional Lemon Glaze:
- Mix powdered sugar with enough lemon juice to achieve a drizzling consistency and pour over the cooled cakes.
Enjoy these mini gluten-free lemon and coconut cakes as a delightful addition to your snack time or dessert menu, offering a quick, tasty, and refreshing treat!