This madeira cake has a firm yet light texture. An ideal celebration cake! The recipe can be doubled to make a madeira sandwich. I’ve chosen to decorate it with a layer of jam, coconut cream and strawberries.

This cake is both gluten & dairy free

 

Here’s what you’ll need:

200g plain gluten free flour

120g coconut oil (solid from the jar)

100g granulated stevia

4 large free range eggs

2 tsp baking powder

2 tsp bicarbonate of soda

1 tbsp cold water

1 tsp vanilla

Here’s what to do:

Pre heat oven to 160 deg c (fan oven)

Line a 7’’ cake tin with grease proof paper or grease the tin lightly with some coconut oil

Melt the coconut oil and add to a mixer (can also use a mixing bowl and hand whisk)

Add all other ingredients and mix thoroughly

Pour the mixture into the prepared tin and lightly level the top

Bake for approx 30 minutes in the centre of the oven

Cake is done when inserted skewer comes out clean and cake is golden brown

Remove from the oven and leave in the tin for 10 minutes

Remove from the tin and turn out onto a wire rack to cool

When completely cool decorate with a layer of jam, some coconut cream and chopped strawberries

I used the top cream layer of one tin of coconut milk

 

I reserved the rest of the coconut milk in a sealed container in the fridge

*This cake is at its best on the day it is baked.

Enjoy,

Aimee ❤