This Gluten & Sugar-Free Coconut Cake with Berries screams summer! It is dense, super moist, piled with dairy-free cream and berries and so delish it is virtually impossible to have just one piece! Well, there is no need to feel too guilty because this yummy summer cake is Gluten and Sugar-Free.
It’s Day 3 of my 24 Days of Christmas and today, were baking!
The mixture is a combination of almond and coconut flours, which gives the cake a rich coconutty flavour and the sweetness comes from the addition of Freesweet, a new sugar-free alternative.
The Sugar Replacement has a 1:1 ratio, so there is no need to guess how much to add to bake successfully.
I have previously created some other recipes with Freesweet on the blog, including:
I have not had any issues baking with Freesweet so far, and this is my 4th recipe whereby I replaced sugar for Freesweet. Try it out this holiday and let me know what you think?
Making the Gluten & Sugar-Free Coconut Cake with Berries
This recipe creates an easy one-layer cake, but if you double the mixture, you can easily create a layered cake.
When you add the dry ingredients to the wet and mix, do not panic, although the mix may look too thick to be cake batter, I promise it will work.😁
Another tip, let the cake cool in the pan for an hour before topping with cream, or the cream will just go runny.
I used dairy-free whipping cream, but you could also use coconut cream or dairy cream if you prefer. If you’ve got the energy, a chocolate ganache would also do the trick.
Finally, I topped with pomegranate, strawberries and blueberries, but you could use any berries that are available to you.
Enjoy baking this cake over Christmas.
Gluten & Sugar Free Coconut Cake with Berries
- Springform Pan
- Whisk or Hand Blender
- 170 g unsalted butter
- ½ cup Freesweet Sugar Replacement can use sugar instead
- 3 medium eggs
- ½ milk can use almond milk
- 1- teaspoon vanilla essence
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ teaspoons baking powder gluten-free if you can find
- ½ teaspoon baking soda
For the topping
- 250 ml Dairy free whipping cream
- 1 teaspoon Freesweet
- 1 cup Berries assorted
- Preheat your oven to 180°
- Grease a medium-sized cake pan and line the bottom with baking paper
- Cream together the butter, vanilla essence and Freesweet until light and fluffy - you can do this in a stand mixer or by hand using a whisk
- Add the eggs (one at a time), mixing until incorporated
- Add almond milk and mix until incorporated.
- In a separate bowl, whisk together the ground almond, coconut flour, baking powder and baking soda
- Add the dry ingredients to the wet and mix thoroughly. Do not panic. It may not look like cake batter at this point
- Spoon the batter into your prepared pan and bake for 35 to 40 minutes, but you will know the cake is ready as it will be golden brown and starting to pull away from the sides
- Let the cake cool in the pan for an hour
- Whip dairy-free cream with a teaspoon of Freesweet and pile on top of the cake, and then top with berries
- Best eaten on that day, but will stay fresh for 3 days on average
Did you make this recipe?
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Proudly sponsored by Freesweet