This gluten-free coconut and lemon cake is a delightful blend of tropical coconut flavor and zesty lemon freshness. It's light, moist, and naturally sweetened with demerara sugar, making it a healthier choice for those looking to enjoy a delicious dessert without gluten or lactose. The coconut adds a rich texture, while the lemon provides a refreshing twist. Whether you're enjoying it with a cup of coffee or serving it as a dessert, this cake is sure to please!
Why You’ll Love This Recipe:
You’ll love this recipe because it’s both gluten-free and dairy-free, offering a healthier alternative that doesn’t compromise on flavor or texture. The combination of coconut and lemon is fresh and delicious, while the use of a homemade gluten-free flour mix makes the cake light and tender. It’s easy to make and requires just a few simple ingredients, most of which you likely already have in your pantry. Perfect for anyone with dietary restrictions or simply looking for a nutritious treat, this cake is a guilt-free indulgence.
Perfect Occasion:
This cake is perfect for any occasion, from a casual family dessert to a treat for guests at a tea party. It's a great option for those who are gluten or lactose intolerant, but it’s so flavorful that everyone will enjoy it. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness, or pair it with fresh fruit for a lighter touch. It’s an excellent choice for breakfast, snack time, or even as a light dessert after dinner.
Decoration Tips:
For a simple yet elegant look, dust the top of the cake with some powdered sugar. You can also drizzle a light lemon glaze made from lemon juice and powdered sugar over the cake to enhance the citrus flavor. If you want to add some texture and color, sprinkle toasted coconut flakes and extra lemon zest on top before serving. Serve with a side of whipped coconut cream for an extra indulgent touch.
Ingredients:
- 4 eggs
- ¾ cup demerara sugar
- ½ cup plant-based or skim milk
- 1 small bottle of coconut milk (200ml)
- ½ cup oil of your choice
- 100g shredded dried coconut
- Juice and zest of ½ a lemon
- 1 cup gluten-free flour mix (see below)
- 1 tablespoon baking powder
Homemade Gluten-Free Flour Mix:
- ½ cup rice flour
- ¼ cup sweet tapioca starch
- ¼ cup cornstarch
Instructions:
- Prepare the Batter:
In a blender, blend the eggs, demerara sugar, plant-based or skim milk, coconut milk, lemon juice, and oil for 1 minute until smooth. Transfer the mixture to a bowl. - Mix the Dry Ingredients:
Add the shredded coconut and the gluten-free flour mix to the bowl. Stir well to combine. Lastly, fold in the baking powder and mix gently. - Bake the Cake:
Preheat your oven to 200°C (390°F). Grease a cake pan or line it with parchment paper. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the cake cool slightly before removing it from the pan. Serve warm or at room temperature with a dusting of powdered sugar or a drizzle of lemon glaze.
Enjoy!