I love going out for family birthday’s, it means I don’t have to cook. Cupcakes are a great alternative because they are so easy to serve especially when you’re out at a restaurant.
The problem is what to make that will be a crowd pleaser. The best thing about coconut flour cakes is that they are soooo easy to make. If you don’t have a mixer you can use a whisk. Plus, they are high fibre and high protein. This recipe is grain, processed sugar, and dairy free (if you use coconut cream for the topping that is).
To make this batch I’ve taken the coconut oil out of the recipe as the strawberries release enough liquid to compensate. The result – a beautiful moist cake that didn’t need a sweet topping, the fresh cream and additional strawberries went perfectly.
- 70g coconut flour
- 10g tapioca flour
- ¼ tsp salt (I use Himalayan finely ground)
- ½ tsp baking soda
- 4 large eggs
- ½ cup honey (or whatever syrup you prefer)
- 1 Tbsp vanilla essence
- ½ cup finely diced fresh strawberries + set aside 4 tbsp for the topping
- 250ml fresh whipped cream (or coconut cream)
- Preheat your oven to 180 degrees celcius. Place 8 muffin cases in a tray and lightly grease with butter or coconut oil. Coconut flour tends to stick to the paper.
- Mix together the coconut flour, tapioca flour, salt and baking soda then set aside.
- Use a small hand mixer to whisk the eggs, honey and vanilla together until thoroughly combined.
- Add the dry ingredients and beat well.
- Use a wooden spoon to gently stir the strawberries though.
- Divide the mixture between the muffin cases and bake for 20-25 minutes or until a skewer comes out clean when inserted into the centre.
- Turn the cakes out onto a wire rack to cool completely.
- Whip the cream then gently stir the strawberries though. Place the cream into a piping bag with a large fluted tip, then pipe onto the top of the cakes starting from the outside and working your way to a pile in the centre.
- Serve immediately or refrigerate for later.