Gluten-Free Almond and Coconut Cake

 

Light, moist and absolutely delicious, this gluten-free and dairy-free Almond and Coconut Cake is easy to make and is a healthy alternative for those with both a gluten and lactose intolerance. The secret to this great recipe is using ground almonds instead of flour, and shredded coconut which instantly elevates this undeniably scrumptious cake. Poured into a greased spring-form pan and topped with flaked almonds, it's baked for 50 minutes, then simply left to cool in the pan. Wonderful served with fresh berries and a dollop of Greek yogurt or whipped cream, this recipe is a real winner.

Gluten-Free Almond and Coconut Cake

Serves 12

Recipe courtesy of Bake Play Smile

7 oz butter

4 eggs

1 tsp vanilla extract

1 1/2 cups almond meal

2/3 cup shredded coconut

1/4 tsp salt

1 1/4 cups granulated sugar

2 tbsp flaked almonds

Icing sugar to decorate

Preheat oven to 356°F. Grease and line an 8-inch round springform cake tin with parchment paper and set aside. Melt butter in microwave and allow to cool. 

Add the eggs and vanilla extract to a large bowl and beat in a stand mixer until combined. Add the almond meal, coconut, salt, sugar and stir to combine. Pour the mixture into the prepared cake tin, and sprinkle the flaked almonds over the top. Bake for 50 minutes or until the cake springs back when pressed, then allow to cool in the pan. Dust with icing sugar before serving and serve with whipped cream, if desired.