I am always looking for gluten free alternatives to regular cake recipes, in particular ones that are simple and do not have five separate ingredients replacing the flour. When I was at the Agrarian Kitchen in August I had the most delightful almond and coconut cake which was also gluten free. Stacey, who made the cake, pulled out the recipe book from a huge set of shelves in the dining room. All of them were cook books!
It was from the book “Mix and bake” by Australian cookbook author Belinda Jeffries (link to Belinda’s recipe online is here ). The cake was delightfully moist and dense. The coconut was in no way overpowering – it was like a flash of the sunny tropics in sweet almond paste. I couldn’t wait to make it at home.
As glorious as it tasted, it was a bit too sweet for my liking, so when I made it at home, I modified the recipe, reducing the sugar and increasing the amounts of almond meal and coconut. I also added Amaretto di Saronno, an Italian liqueur made with apricot kernels (but tasting of almonds) in place of the almond essence. I have made it several times in the past few weeks as the preparation takes only 15 minutes and it remains beautifully moist covered in the fridge for up to five days. It can also be stored frozen but I don’t see this ever being the case unless I make two at the same time. The cake is very popular with my husband, my mother but also with my daughter who eats gluten free (she has been known to take a bite of her boyfriend’s slice when he isn’t looking!). This cake is ideal for morning or afternoon tea accompanied by a short macchiato. I am sure it will become a favourite of yours too!
Flourless almond and coconut cake
75g coconut
170g caster sugar
1/4 tsp salt
1 tsp baking powder
180g unsalted butter, melted then cooled
4 eggs
1 tsp pure vanilla essence
1 tsp Amaretto di Saronno liqueur (or 1/4 tsp almond essence)
2 tsp slivered almonds
Sifted icing sugar
Preheat the oven to 180C (350F) and line the base and sides of a 23cm (9 inch) diameter cake tin with a removable base.
Place the almond meal, coconut, salt, baking powder and sugar in a large bowl and give it a good whisk and set aside. In a separate bowl, place the eggs, vanilla and liqueur (or almond essence), beating it using a whisk for a minute until well combined. Stir in the melted butter.
Add the wet ingredients to the dry ingredients and stir until they are well combined. Pour into the prepared cake tin. Scatter on the slivered almonds and bake for 40-45 minutes or until golden on top and the cake springs back slightly when you push it with your finger.
Place on a wire cooling rack and remove from the tin when completely cold. Dust icing sugar over the top if you like prior to cutting into slices to serve.
Other gluten free cake recipes:
Sticky date pudding
Lime and pistachio cake
Flourless orange cake
I can’t wait to harvest and crush my own almonds to make this cake and drink it with a macchiato!
I can’t wait for you to harvest your own almonds either! and I will join you for that macchiato if you don’t mind
The method almost looks too simple! Thanks for sharing this gorgeous cake recipe
Delicious sounding and looking cake….good idea to add the Amaretto:)
wine or liqueur works in most dishes I believe! (and it is quite nice to have a sip whilst you are cooking!)
The addition of Amaretto di Saronno sounds inspired
Kindest regards
Bea
Bea Barrett
OLIVIGNA 5456 Brumbys Road, South Warrandyte VIC 3134 P: (03) 9844 4676 I F: (03) 9844 0254 I E: bea@olivigna.com.au Website: http://www.olivigna.com.au I Facebook: http://www.facebook.com/olivigna
From: italy on my mind Reply-To: italy on my mind Date: Sunday, 14 September 2014 07:17 To: Bea Barrett Subject: [New post] Almond and coconut cake gluten free
WordPress.com italyonmymind posted: “I am always looking for gluten free alternatives to regular cake recipes, in particular ones that are simple and do not have five separate ingredients replacing the flour. When I was at the Agrarian Kitchen in August I had the most delightful almond and c”
thanks Bea, it works really well (I love liqueur in cakes!)
It looks delicious.
thanks very much – and so easy to make
This cake sounds delightful. I enjoy cakes and pastries made with almond flour. I first came across it many years ago in pastry school, and I am now very glad I hung on to all of the recipes! It seems the entire world has gone gluten free!
Thanks Adri. I hear you about the new gluten-free world. There are waves of salt, sugar, dairy-free too. Pity most of the good things have all of the above!!
Looks delicious! Can you tell me if you just use unsweetened dessicated coconut, or coconut flakes or coconut flour? Thanks!
Thanks Rachel. It is just regular unsweetened deasicated coconut. Happy baking!
beautiful
thanks very much 🙂
Can this cake be made ahead and frozen
I am not sure Lara I have never tried as it keeps well. However I do not see why not as it is quite a dense cake
Thank you for this delicious recipe that I stumbled on, one rainy day in France, when looking for ways to use up leftover dessicated coconut and almond flour. I had to take some liberties with the recipe, completing the almond flour with whole rice flour, and it worked fine. I also didn’t trust the heavy dough so added in a tablespoon of baking powder, and I have no idea whether it made a difference or not, but the results were tops! Love your blog and am sharing it with a friend in the U.S.
thanks very much, I am so glad you are enjoying my blog and that the recipe turned out
Gosh Vanessa, I am so sorry it did not work, I have made this dozens of times as have many others. Why was it an epic fail? Was it too soft? Happy to try and work out what went wrong with you 🙂
Has anyone tried making this with olive oil not butter
Hi Leanne, I haven’t sorry -maybe you could try coconut oil? Though I think the recipe would have to be modified quite a bit and I am not sure how. I love the version with butter so have never considered experimenting with other fats
I made this a few days ago. It has a really beautiful taste (and is very addictive). The only alteration I’d make is that it needs either less butter, or more almond meal to thicken it up more. The mixture was fairly runny, and the cake turned out VERY moist (a little too much). But other than that, I would definitely make this again.
Thanks for commenting Gabi, it is quite runny I agree, I like it being super moist but it works equally well less moist as well. I am really happy you enjoyed the taste 🙂