This is the recipe I now use for birthday cakes or when I need to make cupcakes for people that may not appreciate things made from coconut flour. It is by no means healthy as it contains a lot of sugar (not refined sugar but still plenty of fructose). I have reduced it a bit from the original recipe and it could be reduced further depending on who you are baking for. The flour is also not nutritious however the addition of coconut oil (or grass fed butter) at least adds some nutrition and healthy fat! These are a special occasion treat only!
I have adapted this recipe from Nigella’s how to be a Domestic Goddess Victoria Sponge Cake.
200 g self-raising flour. I use gluten-free but you could use regular if that works for you.
25 g corn flour. This makes it lighter and fluffier but you can use 225 g of the self-raising if you prefer.
200 g coconut sugar – this gives the delicious caramel flavour.
225 coconut oil (melted) or grass fed butter
4 large free range eggs
1 tsp baking powder (use aluminium free and gluten free if you need it)
1 tsp vanilla extract
3 – 4 tbsp milk of your choice
Place everything except the milk in a food processor and mix until combined. Slowly add the milk one tbsp at a time and pulse until you get a soft dropping consistency (it will still work if you accidentally add a bit too much).
If you don’t have a food processor you can use a hand mixer. Cream the coconut sugar and coconut oil first, then add in the eggs one at a time, adding in some flour in between each one. Add in the rest of the flour and cornflour but leave out the baking powder. Add the milk as needed at the end.
Pour into any shape tin that you need for your cake! Be sure to line it with baking paper.
Bake at 180°c for 40 mins or until cooked through.
This makes quite a big cake.
To make Caramel Cupcakes:
125 g self-raising flour (I use gluten-free)
100 g coconut sugar
125 g coconut oil melted (or you could use butter)
2 large free range eggs
1/2 tsp vanilla extract
2 – 3 tbsp milk of your choice
Follow the method above and pour into cupcake holders. Don’t overfill as these tend to rise quite a bit.
Bake at 200°c for 15 mins or until cooked