At Caroline’s Cookery I have been working on my Gluten Free Baking. The star ingredient for me is Coconut flour which is ideal for cakes. My first attempt was not a success! BUT as you can see from my Banana Cake shown here I have now cracked it. To make a lovely cake you use a third of the amount of Coconut flour compared to a recipe using plain or self-raising flour.
Here’s the recipe
| 90ml | sunflower oil | ||||
| 80 g | coconut flour | ||||
| 1 1/2 teaspoons | baking powder | ||||
| 150g | coconut sugar | ||||
| 3 | eggs | ||||
| 2 | ripe bananas, mashed | ||||
| 125 ml | soured cream or buttermilk | ||||
| 1 tsp | vanilla extract | ||||
| shredded coconut to decorate | |||||
| Preheat oven to 180C/350F/Gas Mark 4. Lightly grease a loaf tin and line | |||||
| the sides and base with baking paper. | |||||
| Sift the coconut flour and baking powder into a bowl and stir in the sugar. | |||||
| Beat together the eggs, oil, bananas, cream and vanilla extract in a large bowl. | |||||
| Tip the dry ingredients in and mix until everything is combined. | |||||
| Pour into the prepared tin and bake for about 50 minutes. Cool in the tin then | |||||
| turn out and decorate with the shreds of coconut. Enjoy:) | |||||
To find out more about Gluten Free Baking and go home with some delicious baked goodies you can join me on the 29th June for my Gluten Free Baking Workshop. There are just 4 places available and it runs from 10:00 – 12:30 at a cost of £40 here at Caroline’s Cookery HQ