The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare… and tastes AMAZING! ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat the oven to 160 C / Gas 3. Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Melt on 50% power for 2-3 minutes (in 30 second bursts) or until melted. In a clean bowl, whisk the egg whites with an electric handheld whisk until soft peaks form. Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean. Get a taste of the tropics with our tasty coconut cakes. Your email address will not be published. This easy coconut cake will give you a taste of the tropical. Cut into squares and serve. I find that an almond meal goes beautifully with coconut or citrus flavours (which is perfect in this recipe!). Grease a 20x30cm deep baking tin. I forgot to add the butter in at the start but when i was about to add it at the end it was already very runny, where yours looks thick with the butter included. Almond cake recipes Everyone needs an easy almond cake on their radar, as they are often naturally gluten and dairy-free, such as Nigella Lawson's apricot almond cake. The email addresses you've entered will not be stored and will only be used to send this email. Store any unused almond meal in an airtight container in the fridge or freezer. Pour the mixture into the prepared cake tin. When it comes to desserts and cakes, I’m ALL about quick, easy and no-fuss desserts… and this one is exactly that (*thanks to my Mum for the recipe!). Subscribe to my newsletter or follow along on Facebook or Instagram. It gives a beautiful nutty texture and keeps the cake really moist. WANT EVEN MORE DELICIOUS RECIPES? ), here’s a few more to fall in love with…. A gluten-free cake recipe made with almond meal. I’m so excited to welcome you to Bake Play Smile… this is my happy little blissful foodie paradise full of salted caramel goodness, chocolate-laden desserts and pretty much anything covered in sprinkles! Fold in the flour and nutmeg until just incorporated. Place the butter into a large microwave-safe bowl. Almond meal is the key to making delicious gluten-free cakes. Melt for 3 minutes, 80 degrees, Speed 2. This recipe is sponsored by Bob’s Red Mill. Is it meant to be really runny? ). Hi Ashleigh, runny is fine!!! Once cooled, use the baking parchment to help you lift the cake out of the tin. full fat coconut milk, granulated sugar, whole almonds, unsweetened shredded coconut and 18 more Coconut Almond Cake Blahnik Baker flour, salt, large egg … Privacy policy. Just one-bowl and only a couple of minutes prep time! Required fields are marked *. Transfer the mixture to the prepared baking tin. I find that an almond meal goes beautifully with coconut or citrus flavours (which is perfect in this recipe! Something went wrong. Almond meal is the key to making delicious gluten-free cakes. almond meal by milling whole almonds in a clean and completely dry blender, gluten-free coconut and cherry brownie slice. Allow to cool. Please try again. Once cooled, use the baking parchment to help you lift the cake out of the tin. Actually, the proper question is guess who baked herself coconut flour cakes, because this recipe took a few tries to get right.It was worth it! Allow to cool. A delicious one-bowl gluten-free cake recipe that everyone will fall head over heels for, just like our other most popular gluten-free desserts… flourless lemon cake, flourless orange and almond cake, lemon, ricotta and almond cake, fudgy chocolate gluten-free brownies and flourless chocolate cake. Gradually mix in the sugar and coconut. Oops! Remove from the oven and allow to cool in the tin. allrecipes.co.uk/recipe/52203/coconut-and-almond-biscuits.aspx You've added this item to your cart. These delicious almond and coconut slices are always a hit at the coffee mornings that I host. Place the butter into the Thermomix bowl. I went with my gut and added more dry ingredients and only half the butter… we will soon find out if it worked. Allow to cool in the pan. Scrape down the sides of the bowl and repeat for a further 5 seconds. Spread evenly over the base and sprinkle with cherries and flaked almonds. Add the eggs and vanilla extract and mix for 30 seconds, Speed 6. Spread evenly over the base and sprinkle with cherries and flaked almonds. If I’m being honest, I usually just go to the supermarket and buy a packet of almond meal… but, if you’ve got lots of whole almonds sitting at home that you’d like to use up, then this could be the perfect option for you! In a mixing bowl, cream together the margarine and sugar until pale and fluffy. If you’re a fan of gluten-free desserts (and why wouldn’t you be!? To keep this cake beautifully moist, store it in an airtight container at room temperature for up to 4 days. You can also freeze the cake in an airtight container for up to 2 months. , Your email address will not be published. Ive just put mine in the over but my consistency didnt match your photos. I’m 33 today, and I suppose at some point it will become too embarrassing for me to continue to post my own birthday cake … Success. Add the almond meal, coconut, salt and caster sugar and stir to combine. Join my email list to receive a FREE eBook filled with 15 of my most popular slice recipes! You can make your own almond meal by milling whole almonds in a clean and completely dry blender or Thermomix until they resemble a grainy powder. The texture may have been different given that the butter was added later. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. Grease and line a 20cm round springform cake tin with baking paper and set aside. It gives a beautiful nutty texture and keeps the cake really moist. Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean. Preheat oven to 180 degrees celsius (fan-forced). Remove from the oven and allow to cool in the tin. All you need is one-bowl and a few basic ingredients: *scroll to the recipe card at the bottom of this post for ingredient quantities and the method. That’s it!!! Store in an airitght container for up to 3 days. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5. Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined. Gradually mix in the sugar and coconut. You can experiment with using different kinds of nuts for a nice variation. Add the egg yolks, almond extract and milk. Dust with icing sugar before serving (optional).