(and quite possibly the easiest cake in the world)
This allergy free cake gets made almost every week in my house.
It is easy to make and delicious – and being egg, dairy, nut, and gluten free, it ticks all the boxes.
1 cup of gluten free self raising flour
1 cup of desiccated coconut
3/4 cup sugar
1-1.5 cups** of milk of your choice (I use almond, but if you need it nut free you can use soy or oat) Oat is not gluten free
2 tablespoons of coco/cacao
mix all together and bake for 20 mins at 180.
**GF flour is unpredictably thirstier at some times than others so I usually just keep adding milk until it is the right texture – not to thick or too runny
You can also add other things in to it (and adjust the milk or flour accordingly)
At different times, I have added choc chips, sultanas, goji berries, grated carrot, grated apple, chia seeds, beetroot pulp left over from juicing. The possibilities are endless!
Let me know if you make it by leaving a comment below, and if you vary the recipe – please also feel free to share.