This is a variation of the previous post of Foolproof paleo coconut cake with Stevia, for this version I used cup cake moulds and different liquid to get the the Rum -Coconut flavour.
Makes: 11-12 cup cakes
Prep time: 10 min
Cooking: 35min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
50g Rum
100ml water
sprinkle of ground Vanilla
37g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the Rum and Water beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix, use electric mixer to combine
fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
bake for around 40min, turn tray around at half way point to ensure even browning (check with a skewer that the cake is baked through)
leave to cool before coating in melted Lindt chocolate or leave as is.
Tip:
the cake will keep...
This has been my favourite go to recipe for several month now. I made many different variations all of which have been yummy. If you are new to baking or new to baking without sugar this is a brilliant cake to get started on.
It is foolproof really, you can't get it wrong unless you burn it in the oven.
Makes: 26cm diameter flat cake 5cm deep (or 11-12 cup cakes)
Prep time: 10 min
Cooking: 40min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
237g Coconut milk
sprinkle of ground Vanilla
30g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the coconut milk beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix, use electric mixer to combine
fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
bake for around 40min, turn tray around...
Another great option for having cake whilst on an elimination diet. I love how the butternut squash give the lovely orange colour, moisture and volume to the cake. The cinnamon with the cardamom give the muffins a aromatic spicy note without being over powering.
These free from -Butternut squash cinnamon cardamom muffins are great for breakfast, on the go or as a snack treat after the gym.
Makes: 5 muffins or a small one piece cake
Prep time: 25min-2hours in (depending on whether you have to bake the butternut squash first)
Cooking: 30min at 180 degree celsius pre heated oven (middle shelf)
Cooling time: 60min
Ingredients:
80g Coconut flour
42g Almond flour
9g Baking powder
1/4tsp Cardamom
1/2 tsp Cinnamon
couple drops of vanilla essence - optional
1 tsp Xanthan Gum (works also without)
90g Coconut oil
225g Cooked Butternut squash
1 medium finely chopped apple
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you...
This moist sumptuous raspberry lemon cake is free of eggs, dairy, cocoa, gluten and sugar, so essentially vegan. I had to find a way to have cake on the mind body garden day event I was running last weekend. I am currently on an elimination diet do resolve my very long standing snotty nose and mucus production.
If you have been looking at my recipes before you know I have been gluten and sugar free for quite some time- the really hard thing was giving up cocoa, cream and butter- I really like those - a lot.
Eggs are hard to give up because they seem so essential for so many recipes. I was glad that I managed to find inspiration for this recipe, I have made it 3 times in the last week, one trial one real deal for the event and then another just because I like the marzipan like texture and the zestiness.
If you are are worried about baking...
This recipe has been my go to for several month now, every time I am traveling or I am am out and about needing a packable snack I make these.
They keep well in the fridge, several days. They don't cause cravings and are just incredibly moist and delicious.
My husband keeps asking for these, when I made them I have to hide the ones I want for another time.
This recipe is great for people new to using stevia, the cinnamon helps disguise the slight stevia taste that is so often criticised by people expecting a total equivalent to sugar.
You can't really get these wrong, unless of cause you burn the lot.
Makes: 12pcs in a silicon moulde
Prep time: 10 min
Cooking: 20-25min at 180 degree celsius pre heated oven (middle shelf)
You need:
5 eggs Medium ( egg white beaten stiff separately)
36g Almond flour / ground almonds - mixed ground nuts work too.
26g Coconut flour
60g Coconut oil or Butter melted
1-2 teespoon of Cinnamon
juice of 1-2 lemons
1/2 tessp. of baking...
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