Coconut Sponge Cake

Coconut Sponge Cake

While coconut flour has an excellent nutritional profile, it is fiendishly tricky to bake with because it absorbs crazy amounts of liquid. It took me months of experimenting to get this cake right but I was determined because I wanted to have a delicious go-to cake recipe that didn’t rely on almond meal. Light, super moist and easy to whip up I’m so glad I persevered! And unlike a traditional sponge cake there isn’t any whipping of egg whites required.

serves: 6-8
takes: 60 minutes
100g (3.5oz) coconut flour
2 teaspoons baking powder
1/4 teaspoon pure stevia powder*
300g (10.5oz) natural (greek-style) yoghurt
3 eggs
400g (14oz) can unsweetened coconut cream or milk

1. Preheat your oven to 180C (350F) and grease and line a round 20cm (8in) cake tin with baking paper.

2. Mix coconut flour, stevia and baking powder in a medium bowl. Make a hole in the middle and add the yoghurt, eggs and coconut cream. Mix to combine but don’t stress if you end up with a few lumps. I usually use a hand whisk to make it easier.

3. Pour the mixture into the prepared tin. Bake for 45-50 minutes or until the cake is golden brown and feels springy. And a skewer inserted in the middle comes out without any gooey cake attached.

4. Cool in the tin before serving.

Variations

important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (2oz) sugar instead of the stevia. If you like things on the sweeter side double the sugar.

no coconut flour – because it’s such a unique ingredient, I’m afraid I can’t offer an alternative. Try one of the other recipes in the book!

choc-coconut – sprinkle cake with chopped chunks of chocolate before baking. Or slather with chocolate butter ganache to ice once the cake is cool.

fruity – sprinkle over fresh or cooked fruit before baking! Raspberries, pitted cherries, blackberries, blueberries, strawberries and roast pears are all lovely.

dairy-free – use coconut yoghurt instead of the yoghurt. You could use your favourite dairy-free milk like almond milk just reduce the amount to 200g (7oz).

muffins – divide mixture between 8 lined holes in a muffin tray. Bake for 20-25 minutes.

loaf pan – use a loaf pan approx 24cm x 12cm (9in x 5in) lined with baking paper. Bake for 50 minutes or slightly longer.

no coconut cream or milk – use cows milk or your favourite plant based milk.

Shelf Life / Storage

Best on the day of baking. Can be kept for a week or so in an airtight container in the fridge. Keeps for months in the freezer.

Waste Avoidance Strategy

coconut flour / stevia / baking powder / coconut cream – keep them in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

eggs – will keep in the fridge for weeks or use for another meal.