mini cake tin and baking paper or cupcake liners/cupcake tray
saucepan & hob or microwave
140gplain gluten free flour mix with no xanthan gumI used Gluten Free Alchemist Blend A (see link in notes)
45gground almonds (almond meal)
1tspGF baking powder
½tspbicarbonate of soda (baking soda)
¼tspfine sea salt
240gcoconut sugar or soft light brown sugar
90gcoconut oil (melted)equivalent to 80 ml
200ml/galmond milk or light coconut milkor mix a combination of the two as preferred
3tbspdairy free yoghurt equivalent to 45 ml
1tspvanilla bean paste
1tspwhite wine vinegar
Coconut Whipped Cream
400g canned coconut milk (left upside-down in the fridge overnight) or 250 ml carton coconut cream - chilled
1½tbspicing (confectioners) sugaror 1 tbsp maple syrup
¼tspvanilla paste (or powder)don't use liquid extract
200g(approx) red cherry jam(or alternative favourite jam)
60gdark dairy free chocolate
Prepare First :
Pre-prepare for making the coconut cream, by placing the tin of coconut milk (or the coconut cream) in the fridge overnight (place coconut milk upside-down).
Prepare your cake tins/cases. I used a mini sandwich cakes tin (which I base lined with baking paper), but you may prefer to make cupcakes.
To make the coconut whipped cream : Remove the tin of coconut milk from the fridge and turn the right way up. Open the can and pour off the liquid (which should now be at the top of the can) into a glass (enjoy as a drink or add to a smoothie).
Scoop out the coconut cream into a medium-sized bowl and add the sugar/syrup and vanilla.
Whisk the cream until thick, then set aside in the fridge for at least an hour or until ready to use.
To Make the Cakes
Preheat the oven to 180 C/350 F/Gas 4.
Weigh and thoroughly mix together the flour, almonds, baking powder, bicarbonate of soda, salt, cocoa powder and sugar in a bowl/container and set aside. I weigh into a large airtight container, close the lid and shake vigorously.
In a small heat-proof glass bowl, melt the coconut oil either over a pan of steaming water or in the microwave on medium (30 second bursts until liquid).
Put the milk, yoghurt, vanilla paste and vinegar in a large bowl, add the melted coconut oil and whisk until well combined. If the coconut oil begins to solidify and go lumpy, place the bowl over a dish of steaming water and whisk, to enable it to remain liquid and smooth.
Add the dry ingredients and whisk all together until completely combined (whisk over a dish of steaming water if there is any hint of oil solidification, so that your batter stays really smooth).
Spoon the batter evenly into the cake tins or cupcake liners (about two-thirds full) and bake for about 20 minutes until an inserted skewer comes out clean.
Remove the cakes from the tins and place on a wire rack to cool completely.
When the cakes are cold, slice in half or (if you have made cupcakes) core a small hole from the middle (saving the cake cap) and fill with red cherry conserve or your favourite jam.
Top each cake with a spoon of coconut cream, fruit and a sprinkle of grated chocolate.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The flour blend used (Gluten Free Alchemist Mix A) can be found on the Flours and Flour Blending page on the website.