Gluten free has been such a big deal over the last few years. I am not a Coeliac, nor am I a strict Paleo follower…but I do believe in good v’s bad carbohydrates, and therefore watch my intake of white flour and sugar (even natural forms, such as honey and fruit).
When it comes to cakes, particularly fluffy, moist sponge cakes, I give them a miss (98% of the time)… but not wanting to feel like I’m missing out all the time, I developed the below recipe. It’s my answer to sweet-cake-cravings and let me tell you, these little puppies are deceivingly good!
What you’ll need:
¾ cup coconut flour
½ cup stevia
4 eggs – separated and at room temperature
120 g melted butter
¾ cup coconut milk (room temperature)
¼ cup of milk – I used skim (lukewarm)
1 vanilla pod deseeded
Separate your eggs. Mix the egg whites until they are stiff – then set aside.
Beat the egg yolks and stevia until the substance looks light in colour. Add the vanilla followed by the melted butter (ensure it isn’t hot, as the eggs will cook) and continue beating for another two minutes. Add the coconut flour and mix well.
The mixture should look yellow and stiff at this point. Slowly add the coconut milk and cows milk and beat until the mixture is well combined, light and fluffy. Note: If the milk is cold, the butter will harden. Using a spatula, slowly fold in the egg whites ¼ at a time.
Grease your cupcake tins/silicon trays (I used mini muffin trays) and spoon the mixture and bake in a preheated 180c oven for 45 minutes for mini muffins or until the top is golden. These muffins can be eaten warm or cold and will store in the fridge for up to a week.
Note: You can use 100% coconut milk and vanilla essence should you not have a fresh vanilla pod.