Explore the delightful textures and tastes of this Gluten-Free Coconut Rice Cake, a novel dessert that combines soaked raw rice with the tropical zest of coconut. This innovative cake substitutes traditional flour with soaked rice, creating a uniquely moist and tender crumb that's surprisingly light and flavorful. Enhanced with the natural sweetness of demerara sugar and the richness of coconut oil, this cake offers a health-conscious option without skimping on taste.
Why You'll Love This: This cake is a testament to the versatility and creativity of gluten-free baking. Soaking the rice ensures that it blends smoothly into the batter, providing a fine, soft texture that's both pleasing and unexpected. The optional addition of shredded coconut adds a chewy contrast and deepens the tropical flavor, making each bite a delightful experience. This cake is not only a treat for those with gluten sensitivities but also for anyone looking to try something different in their baking repertoire.
Perfect Occasion: This Coconut Rice Cake is wonderfully suited for a variety of occasions, from casual gatherings to more festive celebrations. It's a great conversation starter at potlucks due to its unique ingredient list and can also serve as a refreshing dessert at summer barbecues. Additionally, it's perfect for afternoon tea, pairing beautifully with a range of teas and coffees.
Decoration Tips: Dress up this cake by dusting it with powdered sugar or drizzling a light glaze over the top once cooled. For a more elaborate presentation, top with a sprinkle of toasted coconut flakes and a few edible flowers for color and texture. If serving at a special event, consider layering slices with a dollop of coconut whipped cream and fresh tropical fruits like pineapple or mango for a decadent treat.
Ingredients:
- 1 cup uncooked rice (250ml measure)
- Water enough to cover and soak the rice for 3-4 hours
- 4 eggs
- 3/4 cup your choice of oil (such as coconut oil)
- 3/4 cup demerara sugar
- 1/2 cup shredded coconut (optional)
- 1 tablespoon baking powder
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease and flour a cake mold.
- Drain the soaked rice thoroughly.
- In a blender, combine eggs, oil, and sugar. Blend for 1 minute until smooth.
- Add the drained rice to the blender and blend until the mixture is smooth.
- Incorporate the shredded coconut (if using) and baking powder into the batter, and blend briefly to distribute evenly.
- Pour the batter into the prepared cake mold.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy this delightful Gluten-Free Coconut Rice Cake, a unique and satisfying dessert that combines traditional elements with modern dietary considerations, ensuring that everyone can partake in the joy of a deliciously baked treat.