Lemon Coconut loaf

Lemon Coconut Loaf. Gluten free

Lemon Coconut Loaf. Gluten free

After making buckwheat bread this week I decided to try it out in a cake. The texture is light and moist and I was impressed with it for a gluten free cake. It was not overly sweet so you may want to add more sweetener if you have a sweeter tooth. Because I was tweeking amounts as I went along, I ended up with enough batter for two cakes! Good thing I have visitors tomorrow!

Lemon Coconut Loaf

Ingredients:

  • 100g buckwheat flour
  • 150g unblanched almond flour
  • 1.5 tbs baking powder
  • 3 tbs unsweetened desiccated coconut
  • 200mls plain probiotic yoghurt (Substitute with 240mls almond milk or water for a dairy free recipe)
  • 3 tbs granulated sweetener (I used xylitol)
  • 5 eggs
  • 2 tsp vanilla extract
  • Grated rind of one lemon
  • Juice of half a lemon

Directions:

  1. Preheat oven  to 160C
  2. Mix together dry ingredients
  3. Whisk together eggs and vanilla until pale and fluffy and increased in volume
  4. Stir in the yoghurt and whisk till smooth
  5. Fold in dry ingredients and whisk until a smooth batter is formed
  6. Pour into a greased or lined loaf tin and sprinkle desiccated coconut over the top for decoration
  7. Bake for 50 mins to 1 hour, until a skewer comes out clean
  8. Enjoy!
Lemon Coconut loaf

Lemon Coconut loaf

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