Wednesday, 13 December 2017

Coconut Free Christmas Cake

Sunflower seed flour and Almond flour work well interchangeably in most recipes and this one is no different.

I know some people have a strong aversion to coconut flour - this one is definitely for you!


1 cup cherries (Fresh or frozen)
½ cup rum OR 1 lemon, juiced
200g Sunflower seed flour OR Almond Flour
2 tbs psyllium husk
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg
Zest of 1.5 lemons
4 large eggs
½ cup sweetener
1 tsp vanilla
¼ cup melted butter
½ cup grated pumpkin
½ cup chopped nuts
¼ cup rum for the top OR Syrup (as indicated below


Preheat oven to 180C.
In a bowl, add rum or lemon juice, zest, vanilla and cherries, halved and allow to stand for about 2 hours.
In a separate bowl, mix together all the dry ingredients and set aside.
Crack eggs and add to sweetener in a bowl and cream together until mixture creamy.
Fold in the dry ingredients and then the soaked cherry and rum mixture.
Spread mixture in a prepared and greased baking tin.
Bake for around 60mins, watching as the edges start to brown more at the end.
Remove from the oven, place on wire rack and throw remaining rum (or syrup) on top while warm.
Allow to stand in fridge overnight.
Enjoy the next day with homemade custard or cream cheese frosting or cream

For the syrup:


1/2 lemon juiced and zested
2-3 whole cherries
3 tbs sweetener


Melt all together in pan and allow to become syrupy,
throw this over the cake


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