• Partnered with
  • Serves 8
  • 15 mins prep
  • 50 mins cook

Gluten-free coconut jam cake

Love gluten but find it doesn't love you back? No problem! This decadent and flavoursome coconut jam cake is gluten free, and will no doubt be loved by the entire family!

Ingredients

Gluten-free coconut jam cake

  • 150 g butter, softened
  • 1 1/4 cups caster sugar
  • 3 tsp Orgran No Egg™ Egg Replacer
  • 90 ml water
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 cup Orgran Gluten-Free Self-Raising Flour
  • 1 cup coconut flour, sifted
  • 1/4 cup raspberry jam, warmed
  • 2 tbsp shredded coconut

Steps

Gluten-free coconut jam cake

  1. Preheat oven to moderately, 180˚C.Grease and line a 20cm round spring-form pan.
  2. In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add combined No Egg™ Egg Replacer and water one third at a time, beating well between each addition.
  3. Fold in combined sour cream and juice, alternately with combined sifted flours. Spoon into pan and smooth surface.
  4. Dollop teaspoons of jam over surface and swirl though using a skewer. Sprinkle with coconut. Bake 45-50 minutes .
  5. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
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