My lovely boyfriend gave me some money to buy some gluten-free flours because I’m a bit skint so I have been a happy lil’ baker experimenting away with my lovely flours! I made this for him with the sorghum flour I brought (I also brought gram and rice flour). It isn’t made with lots of oil -the fat from the coconut milk is enough for this cake- and he the sorghum is full of protein. There also a hefty amount of flax, which I love using rather than xanthum gum to bind gluten-free bakes. As well as binding things, fax seed is also a super good source of omega 3 for veggies and vegans- is that a good enough excuse to make this cake? If not then I can tell you this cake is super moist with a beautifully crisp exterior, I am officially in love with it (sorry boyfriend, but I’m running away with this cake…).
1 can coconut milk
1/4 cup ground flaxseed
1 tsp vanilla extract
1 cup rice flour
1/3 cup sorghum flour
3/4 cup desiccated coconut
3/4 cup unrefined golden caster sugar
Preheat the oven to 180c/360f and grease a 2lb loaf tin. Open your can of coconut mil and pour it into a mixing bowl, whisk in the flaxseed and vanilla. Either using a normal whisk or an electric one (makes for a slightly lighter cake), whisk until you have a nice and thick mix, like double cream. Stir in the sugar, then sift and fold in the different flours, the baking powder and baking soda. Carefully fold in the coconut and pour slowly into the loaf pan. Smooth the top and bake for about 50 minutes to 1hr until a dark golden brown on top. allow to cool in the tin for about 15 mins before removing from the tine and cooling on a wire rack until completely cooled (this is essential as your cake will stay together perfectly when sliced if you allow it to fully cool!). Serve with fresh fruit and if you have any coconut cream that would be sublime! Also great frosted with the same frosting as these coconut frosted doughnuts!