Gluten Free Coconut Cake with Passionfruit Syrup

This cake is a total no fuss recipe. Simply mix all the cake ingredients together, bake, then pour the passionfruit syrup over the top while it’s still warm. You can serve it with yoghurt, whipped cream, custard or ice cream if you’re feeling fancy.

I got most of my baking staples for this recipe from Part&Parcel. If you’re wanting to stock up on some pantry staples too, you can use “jordiepieface” for $20 off your first order (minimum $99 order).

Gluten free + refined sugar free
Serves 8-10

CAKE INGREDIENTS

PASSIONFRUIT SYRUP

  • Approx. 300g frozen or fresh passionfruit pulp

  • Optional: sweetener of choice to taste (honey or maple syrup is divine) (2-3 Tbsp is a good amount if the passionfruit is super tangy)

*if you don’t have brown rice flour, you can use extra almond meal or ¼ cup almond meal + ¼ cup tapioca flour combined

INSTRUCTIONS

  1. Preheat oven to 170C. Grease and line a springform cake tin with baking paper.

  2. Add all the cake ingredients into a bowl and combine. If you have a Thermomix, blend all the cake ingredients on reverse (to keep the coconut texture intact).

  3. Pour the cake mixture into the prepared cake tin and spread out evenly.

  4. Place in the oven and bake for 27-30 minutes, or until golden brown and cooked through.

  5. Remove from the oven and allow to cool down while you prepare the syrup.

  6. Add the syrup ingredients into a small saucepan. Simmer on a low-medium heat to start reducing and thickening the syrup. It took me about 8-10 minutes.

  7. Poke some holes all over the top of the cake. Pour the passionfruit syrup all over the top allowing it to soak into the holes.

  8. Serve warm or cold with whipped cream, custard, yoghurt or ice cream if you’re feeling fancy.

  9. Store in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.

For even more delicious gluten-free sweet treats, checkout these delicious recipes;