This gluten-free coconut cake with 4 ingredients is an easy and clever recipe to have in your back pocket. Only 4 ingredients it's perfect to whip up at the last minute and easy to remember too as you need 1 cup of each ingredient. That's it. I made this using gluten-free self-raising flour and non-dairy pea milk.
Can I make this recipe with all-purpose flour/plain flour or spelt flour?
Yes, this coconut cake recipe is versatile to bake with your choice of flour. In the past, I have made this coconut cake recipe using spelt flour and added 2 teaspoons of baking powder, oat milk, and regular whole milk.
Can you add fruit?
Yes, you could also add in chopped fresh fruit like berries or apples or dried fruit like sultanas. I have also made this less sweet with only 1/2 cup of sugar.
Takes = 5 minutes
Bakes = 40 minutes
Makes = 12 serves
Uses = 1 x 20cm (8inch) springform round baking tin
- Gluten-free self-raising flour – 1 cup
- Desiccated coconut – 1 cup
- Sugar – 1 cup
- Milk, I use pea or oat milk – 1 cup
- Icing sugar
- Fresh chopped berries
PREHEAT oven 180˚C, 160˚C fan. Grease and line the base of a 20cm, 8-inch springform round cake tin.
MIX all ingredients in a medium bowl.
POUR the batter into your prepared cake tin and bake for 40 minutes. Rest for 10 minutes before serving, Dust with a veil of icing sugar and serve with fresh berries.