I’m off on a crazy exciting foodie road trip around Wales throughout May, and a few of my favourite bloggy friends have stepped in to fill the void in my absence. Today’s tasty guest post for these sweet Mini Lemon and Almond Coconut Cakes guest post is from Choclette over at Tin and Thyme, a blog that champions the great food to be found here in Cornwall.
Choclette (previously of Chocolate Log Blog fame) only lives a stone’s throw from me and I’m chuffed that she is sharing a dairy (and gluten) free recipe with us all. On her blog you’ll find plenty of tasty vegetarian recipes that are for the most part healthy, although her obvious love affair with chocolate has been known to make an ‘occasional’ appearance!
When I was asked to do a guest post for Janie’s gorgeous blog here at The Hedge Combers, I knew if I was going to offer up baked goods, they would have to be dairy free. I could have plumped for any number of other types of food, of course, but baking is my passion and it seemed fitting to do a cake recipe to honour the occasion.
As it happens, I was recently asked to bake a variety of mini cakes for a friend and I thought it would be a good idea to have some cakes that were both dairy and gluten free. These lemon and almond coconut cakes were the result. The feedback was positively effusive and I can see these might become a regular part of my repertoire.
Mini Lemon and Almond Coconut Cakes
- 200 g coconut oil
- 200 g golden caster sugar + 50g for the syrup. I use cardamom sugar
- 2 organic or unwaxed lemons
- 3 large eggs I use duck eggs
- 75 g ground almonds
- 75 g gluten free flour
- 50 g desiccated coconut
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
Cream the coconut oil and sugar together until light and fluffy.
Grate in the zest from the two lemons and cream some more.
Beat in the eggs one by one alternately with the ground almonds.
Sift in the dry ingredients and stir until just combined.
Gently stir in the juice from one of the lemons, followed by the desiccated coconut.
Spoon into 24 mini muffin moulds (or 12 ordinary muffin moulds for larger cakes).
Bake at 180C for 15 to 20 minutes until the cakes are well risen and firm to the touch.
Meanwhile make a syrup out of the remaining sugar and the juice of the 2nd lemon by gently heating in a pan until the sugar has dissolved and simmering for a couple of minutes.
Pour the syrup over the hot cakes and decorate with a little desiccated coconut.
Dairy free, gluten free, contains nuts.