Who doesn't love a slice of cake with your cuppa?
I made these yesterday, and oh my, they came out even better than I anticipated. It's another gluten free and dairy free recipe, and it's so ridiculously moist, with a velvet-like texture, you would never guess. Honestly, serve these up to friends and they'll have no idea 👍🏻
Along with the dairy free spread - we used Pure sunflower brand, there are also a couple of other special ingredients. One of which, is coconut sugar. The coconut sugar, apart from smelling A-mazing, gives the batter a dark brown colouring.
As well as the coconut sugar, we also added a little bit of coconut flour. I love opening up my bag of coconut flour, because you're met with this intense coconut aroma..but I digress. The recipe doesn't call for much of this though, as coconut flour does tend to soak up any moisture in your batter, which is not what we want! Just to add to the coconut party, we also sprinkled a little bit of desiccated coconut on the top of the batter before putting it in the oven.
To go with all the coconutty loveliness, we've added fresh raspberries. But if you have frozen raspberries, that's not a problem, just defrost them before you start. The tartness of the raspberries cuts straight through sweetness which comes from the coconut sponge, and is just, yum!
I was quite pleased with myself when Mr Bakery Den came home and literally oooh'd when he saw them on the cooling rack!
Anyway, on to the recipe..
Ingredients
140g Dairy free spread or regular margarine
140g Coconut sugar
2 eggs
140g FreeFrom self raising flour (we used Dove's farm)
1 tsp Baking powder
1/8 tsp Salt
2 tbsp Coconut flour
30ml Non-dairy or dairy milk
150g Raspberries
10g Desiccated coconut
Method
Pre-heat the oven to 180ºC (160º fan). Grease and line a square baking tin.
Halve around two thirds of the raspberries, leaving some whole, and sprinkle over some flour. This helps to prevent the raspberries all sinking to the bottom once the batter is poured in to the baking tray.
Cream together the coconut sugar and the butter - whether dairy free or regular.
Add in the eggs and beat well using an electric whisk or standalone mixer with paddle attachment.
Sieve in the self raising flour, baking powder and salt and fold until the mixture is well-mixed and smooth.
Pour in the milk and add the coconut flour. Mix well.
Carefully fold in the flour-coated raspberries, being careful not to squash them.
Pour the batter in to the prepared baking tin and sprinkle over the desiccated coconut.
Bake in the centre of a pre-heated oven for 20-25 minutes, or until a skewer comes out clean.
Once cooked, remove from the oven and leave in the tin to cool for 5-10 minutes, then transfer to a wire rack to cool completely.
Once cooled, cut in to slices and enjoy with a cup of tea!
Hope everyone enjoys this recipe as much as we have!
Holly @ The Den