The Baking Owl

A blog written by an aspiring 14 year old baker…..

Gluten Free Coconut Cake

2 Comments

I have yet another gluten free recipe for those that are health conscious or even people who just want a delicious guilt free treat. It was actually my dad’s birthday last weekend, so I knew I had to make something that was gluten free (since he’s gluten free) and I found a recipe online on how to make a coconut cake. I decided to make my own little twist on the cake and to make it slightly healthier than it already was.

I made this into a coconut lemon cake which turned out to be absolutely delicious. This cake has eggs and a bit of butter, so it isn’t dairy free. BUT, I used fresh dates instead of sugar, so it was also sugar free. Also, don’t be intimidated about using dates. I am definitely not a big fan of raw dates (opposed to my dad who can eat them all day), but you can’t even tell that dates were used to replace the sugar.

This texture of this cake is more like a custard since there’s no flour, but still this tastes heavenly, especially with the lemon zest I added in it for some extra flavor.

To replace the gluten, I used coconut flour, which is a great substitute for many recipes that have some kind of gluten flour in it.

This recipe is also incredibly easy to make. You can do it all by hand. Although you do need a blender for the dates, but other than that, you only need a bowl and a whisk.

I was so glad that my dad enjoyed his birthday cake and I hope you guys try it out too!

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Thanks for reading! 😉  

Ps: If you guys have any ideas for any Holiday baking, please comment below!

Gluten-Free Coconut Cake

Makes 1 8in. Or 9in. Cake

Ingredients:

2 tbs. of melted unsalted butter

2 tbs. of coconut oil

4 large eggs

¼ cup of coconut flour

1 cup of shredded coconut

1 cup of pitted dates

1 tbs. of pure vanilla extract

1 can of coconut milk

1 tsp. of lemon juice

Lemon zest from ½ a lemon

Directions:

1. Preheat your oven to 350 degrees F. Grease your pan with butter or cooking spray. (I like to use a pie pan)

2. With a whisk, whisk all four eggs until frothy.

3. Stir in shredded coconut, melted butter, and coconut oil.

4. In a blender, blend coconut milk and dates until dates are incorporated into the milk.

5. Whisk in coconut milk and date mixture, lemon zest, lemon juice, and vanilla extract.

7. Pour batter into your prepared pan and bake for 50 to 60 minutes.

8. Once baked and cooled, sprinkle shredded coconut on top if you would like.

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Author: TheNerdyOwl

Just a teenaged girl with a food blog and a passion for baking.

2 thoughts on “Gluten Free Coconut Cake

  1. Hi There! This might seem like a dumb question, but what about trying coconut oil instead of butter? Do you think it can do well in baking? I’ve been wanting to go GF, DF and SF for a while now. GF and SF seems doable but DF feels impossible if I want to enjoy any holiday baking 🙂

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    • So sorry, there must have been a typo. I actually did use coconut oil. I used 2 tbs. of butter and 2 tbs. of coconut oil. However I suspect using only coconut oil and no butter would result in a slightly different tasting cake because there is no butter flavor. But maybe you can try the recipe out using only coconut oil and let me know how it turned out :).

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