Wednesday, 2 April 2014

A brown rice and coconut flour cake.

W/F, G/F, D/F, N/F, S/F.

I had a notion to do some baking yesterday, but did not have much normal flour, and so I decided to use some of the gluten free flour I have. As I was planning on adding butter icing to this I decided to use low calorie sugar substitute in the cake itself.

4 oz dairy free margarine
1/2 oz low calorie sugar substitute
2 eggs
4 oz brown rice flour
4 oz coconut flour
1 teaspoon gluten free baking powder
1 oz drinking chocolate powder
3 oz coconut milk (approx)

Butter icing 
4 oz dairy free margarine
8 oz icing sugar
1 teaspoon lemon essence

For cake
Cream marge and sugar substitute together.
Beat in eggs
add dry ingredients and mix well, adding enough milk to make a normal cake consistency.

Place mix in two greased sandwich tins and cook for approx 25 mins, until a skewer inserted comes out clean.

Turn out and leave to cool.

Butter icing

cream margarine, add essence and stir in icing sugar. Beat until smooth.

Once cool sandwich together with butter icing, spread more on the top and decorate to suit.

This does make for a heavier cake than normal SR flour but very pleasant.

fun as a gran


  1. Yum yum! This looks lovely! Well done for giving it a go with gluten-free flour rather than 'normal' flour! Glad it came out well.

  2. At the moment, I cannot make it for my allergy baby because of the eggs, but as soon as I get round to using her newly prescribed egg substitute (got it today), I will probably give it a go. Mel


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