Recipe: Vegan Coconut and Apricot Cake (Gluten Free, Refined Sugar Free)

bleeding heart liberal

I knew that spare time would be thin on the ground after I had my third baby, but I have to admit to feeling surprised by how fast a day can disappear at the moment. I really enjoy cooking, but between sleep deprivation, challenging behaviour from my girls and baby brain I’ve only been capable of the very basics. I promised to write this up for a friend last week though, so thought it was a good opportunity to bake!

This is another free from cake using desiccated coconut and ground flaxseed in place of flour. I’m a sucker for a superfood and they don’t get much better than flax, which is loaded with brain boosting omegas (something I desperately need right now).

20140328-112911.jpgIt’s a recipe that I’ve been playing around with for ages, and really is too easy taking less time to prepare than the oven takes to heat up. The end result is super moist, just sweet enough and perfect with a cuppa. I took it to a neighbours house on Friday as she was cooking me lunch, and am pleased to report that it got a huge thumbs up from all.

Ingredients
1c desiccated coconut
1c ground flaxseed
1c home made apple sauce
1/2c chopped dried apricots
1/2c light olive oil
Tbsp white wine vinegar
Tsp GF baking powder

Method
– preheat oven to 175C

– mix all ingredients together and pour into a well-greased cake tin or silicone mould

– bake for 30 mins

– refrigerate leftovers

 

16 thoughts on “Recipe: Vegan Coconut and Apricot Cake (Gluten Free, Refined Sugar Free)

  1. You are too kind lady! Believe it or not I started out as a food blogger, and even ended up with a few local food editor gigs… Mummy Tries came along though, and then I started writing my book and I took everything off in a different direction. I have thought about doing a little eCookBook at some point but would need to get much better at taking photos first xx

  2. Wow this sounds great. I’d never have thought to use desiccated coconut as a flour substitute so I’ll have to try it (just recently gone gluten-free). #tastytuesday

  3. Tee hee, I have a friend who can’t have nuts so need a few non grain, non nut cakes in my repertoire 😉

  4. Thanks lovely, and sorry it’s taken so long to reply! I think you could replace the flaxseed with the Doves Farm free from flour you normally use. It would probably make it a touch drier, but a tbsp or two of muscovado sugar would offset that. Let me know how you get on if you give it a go xx

  5. This looks really lovely! I would just have to find a replacement for the flaxseed for Jumpy and I could make it for her. Any suggestions? x Mel

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