I belong to a Facebook group of wonderful women with food blogs and one of them, Carol Lovett, has written an e-book of grain-free desserts called Indulge. I offered to try a couple of recipes and this is the first one. I couldn’t be more pleased with the result. It was easy to prepare and even easier to eat. It is light and a great basic for various different flavours and desserts. This could be the cake part of a trifle for example or the base of lamingtons.
I decided to frost it with the coconut topping I have used before on my Banana Strawberry Muffins. Coconut cream whips up exactly like whipped cream and can be used as a substitute. Coconut is a healthy fat as long as it has not been hydrogenated but don’t buy it in a can because BPA (Bisphenol-A) is used in the can lining. BPA especially leaches into canned foods that are acidic, salty or fatty, such as coconut milk, tomatoes, soup, and vegetables. BPA is not a good thing to have running around in your body so buy all coconut products like oil, milk or cream in cartons or jars.
Anyway, I am getting sidetracked from this recipe. I love it because it tastes exactly like a cake made from normal flour and so I am now convinced that I will be able to be grain and sugar-free and still eat sweet treats. This cake could stay out of the fridge but I have kept it in the fridge because of the topping. I know it is equally good in or out because, see that cut piece of cake in the the photo, well, I ate it straight after the photo shoot before putting it in the fridge.
I have gone through the rest of the 70 cakes, cookies, slices etc. in the cookbook and they look super indulgent, just like the name of the book – Indulge. She also spends some time explaining the various ingredients you will need to make these recipes in a simple way, which has been very helpful for me. I will be sharing at least a couple more with you soon but meanwhile if you want to buy Carol’s book, you can and I would advise anyone who wants to try grain-free to at least have a look. Go to Carol’s blog Ditch The Wheat and scroll to the bottom of the page to see her cookbook. Click here to visit Ditch The Wheat.
This is NOT a low Fodmap recipe.
- 4 large eggs, separated
- 1 tsp cream of tartar
- ¼ cup coconut oil
- 3 tbsp honey
- ¼ cup coconut flour, sifted
- 2 tsp vanilla extract
- ¼ tsp baking soda
- ⅛ tsp salt
- Coconut cream
- 1-2 tbsp date puree
- ½ tsp vanilla
- Preheat oven to 350°F/180°C.
- Line a 8"/20cm round cake tin with baking paper.
- In a large bowl combine the egg whites and cream of tartar.
- Whip until stiff peaks form.
- In a separate bowl, cream together honey and coconut oil.
- Beat in the egg yolks one at a time until the mixture is pale and creamy.
- Add the vanilla and beat to incorporate.
- Sift together the flour, baking soda and salt and add to the wet ingredients.
- Mix together and add a heaped tbsp of the egg whites to the cake batter to loosen it up a bit. Add more if you think it is necessary.
- Now fold in the rest of the egg whites gently until it is completely combined.
- Pour the mixture into the prepared cake tin.
- Put in the oven and bake for 15-20 minutes.
- The cake is done when a skewer comes out clean.
- Let cool before removing from the pan.
- When cool remove from the pan and frost with the coconut topping.
- Remove the thickest cream from the top of a 500ml carton of coconut cream which has been in the fridge overnight.
- Beat it until thick like whipped cream.
- Add the date puree and vanilla essence and beat again until incorporated.
- Spread over the cooled cake.
- Shave a few curls of unsweetened chocolate onto the top if you want.