Gluten free vanilla coconut sponge

Jacqueline Alwill

Brown Paper Nutrition

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.



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.