Frosted Coconut Cake, Gluten-free
I copied down ingredients of this cake from a Martha Stewart Living Show years ago. I have since adapted it to be sugar-free, egg, gluten, and dairy-free. Her original recipe called for 1 1/2 cups flour, 3 eggs, 1/2 cocoa, and 1 cup of honey. I substituted gluten-free flours (along with zanthum gum), and cut the honey in half. I found that it was too sweet for my taste, especially since I added icing, and coconut. And I used flax eggs (3 tbsp. flax seed soaked in 3 tbsp. water) The gluten-free flour made the cake more dense, almost brownie like, and the amaranth seeds gave it a delightful crunch. This is a very satisfying treat! I think this is my new favorite dessert! Enjoy!
- ¾ cup walnuts (toasted 5-7 minutes)
- 2 cups white rice flour
- ½ cup coconut flour
- 1 tsp zanthum gum
- ¼ cup amaranth seeds (optional)
- ½ cup honey
- 1 cup applesauce unsweetened
- 3 flax eggs (3 tbsp. flax seeds soaked 10 minutes in 3 tbsp. water)
- 1 cup unsweetened coconut flakes grated
- 1 heaping tbsp coconut milk powder (optional)
- ¾ tsp baking soda
- ¼ tsp salt
- ¼ tsp ginger ground
- Icing (see below)
- Extra loose large-flaked coconut
- 1 can full-fat coconut milk (overnight in refrigerator or 4 hours at least)
- ½ cup confectioners sugar sugar-free
- 1 tsp vanilla
- Toast walnuts in 350 degree oven for 5-7 minutes. Cool.
- Add all ingredients to a large mixing bowl. Mix well.
- Pour mixture into greased 8 x 8 or 9 x 11 cake pan.
- Bake at 350 degrees for 30 minutes, or until toothpick comes out clean.
- Ice cake. Top with large flaked unsweetened coconut. Refrigerate to set icing.
- Scoop coconut solids into blender. Keep coconut liquid for later use in smoothies or soups.
- Add rest of the ingredients, and blend at high speed until thick and fluffy.
- Keep in refrigerator until ready to use. It will soften at room temperature, so you may need to keep the cake in the refrigerator until time to serve.