You first saw this delicious Crumbs of Comfort Cake Design recipe in the Spring Issue of Sweet Magazine. Gillian’s now our gorgeous baking editor, and you can find her scrummy recipes with gluten free options in all of our issues!
Making a gluten free cake or sweet isn’t as simple as switching the flour out for a gluten free variety. The fats, sugar and moisture added to the recipes needs to be adjusted to allow for the moisture loving ingredients that make up gluten free flour. A straight switch to a gluten free flour can result in dry and fairly gross cakes resembling cardboard. In Gillian’s test kitchen, she puts each recipe through it’s paces to produce sweets that are delicious with or without gluten!
200g castor sugar
60g desiccated coconut
200g gluten free self raising flour
200g creme fraiche (or if you can’t find it, sour cream)
150ml coconut milk
Mix up your cuppies!
Preheat oven to 180*C (160*C fan forced).
Prepare muffin pan with cupcake wrappers (makes about 15).
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the creme fraiche and half the coconut milk, then add remaining coconut, flour, cream and milk, stir until smooth.
Spoon into cupcake cases and bake for 20-25 minutes or until lightly golden and skewer comes but clean.
Cake will “settle” as they cool, don’t be alarmed this is normal for these cakes. Top with buttercream, or serve with berries and ice cream as a dessert. It can also be baked in a 20cm cake tin for approximately 55 minutes.