Gluten Free Coconut Cake with Passionfruit Syrup

This cake is a no fuss recipe. It’s easier than it looks too, simply mix all the cake ingredients together, bake and pour the passionfruit syrup on top! You can serve it with yoghurt, whipped cream, custard or ice cream if you’re feeling fancy. A little sprinkle of fresh mint, thyme or basil adds an extra flavour dimension as well (completely optional of course).

Gluten free + refined sugar free
Serves 8-10

CAKE INGREDIENTS

  • 150g butter or ghee

  • 1 cup blanched almond meal

  • ¾ cup desiccated coconut

  • ¾ cup coconut sugar

  • ½ cup brown rice flour *

  • 3 eggs

  • 3 Tbsp coconut flour

  • ¼ cup lemon juice + zest of 1 lemon

  • 1 tsp baking powder

  • 1 tsp vanilla powder or 2 tsp vanilla extract

PASSIONFRUIT SYRUP

  • Approx. 300g frozen or fresh passionfruit pulp

  • Optional: sweetener of choice to taste (honey is divine) (2-3 Tbsp is a good amount if the passionfruit is super tangy)

*if you don’t have brown rice flour, you can use extra almond meal or ¼ cup almond meal + ¼ cup tapioca flour combined

INSTRUCTIONS

  1. Preheat oven to 170C. Grease and line a springform cake tin with baking paper.

  2. Add all the cake ingredients into a food processor and blend until just combined (don’t over blend otherwise you’ll get rid of the coconut texture). If you have a Thermomix, you can blend the ingredients on reverse.

  3. Pour / scoop the mixture into the prepared cake tin and spread out evenly.

  4. Place in the oven and bake for 27-30 minutes, or until golden brown and cooked through.

  5. Remove from the oven and allow to cool down while you prepare the syrup.

  6. Add the syrup ingredients into a small saucepan. Simmer on a low-medium heat to start reducing and thickening the syrup. It took me about 8 minutes.

  7. Poke some holes all over the top of the cake. Pour the passionfruit syrup all over the top allowing it to soak into the holes.

  8. Serve warm or cold with whipped cream, custard, yoghurt or ice cream if you’re feeling fancy.

  9. Store in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.

For even more delicious gluten-free sweet treats, checkout these delicious recipes;