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Gluten free vanilla coconut sponge

This cake is the most delicious combination of ingredients including almond meal, arrowroot and coconut and naturally gluten free. It’s super moist and moorish, the perfect cake to share with a friend over a cuppa.

 

GLUTEN FREE VANILLA COCONUT SPONGE CAKE

Serves 8

Gluten Free : Dairy Free : Vegetarian

4 free range eggs

1 tablespoon (20ml) vanilla extract

1/3 cup maple syrup

1/2 cup extra virgin olive oil

1/2 cup (65g) arrowroot flour

2 teaspoons baking powder (gluten free)

1 cup (125g) almond meal

1 cup (100g) desiccated coconut

Heat oven to 180C. Grease a 20-22cm round spring form cake tin with olive or coconut oil and lightly powder with gluten free flour. Line the base with greaseproof paper. In a large mixing bowl whisk the eggs with vanilla, maple and extra virgin olive oil until creamy. Add arrowroot flour, baking powder, almond meal and desiccated coconut and mix. Pour into cake tin and place in middle oven to bake for 25-30 minutes or until top springs back when gently touched. Cool in tin for 20 minutes, then transfer to a wire rack to cool completely.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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