I’ve been sharing gluten free desserts on my blog for a few weeks now, and I’ve come to a few conclusions:
1. Baking with almond and coconut flour is expensive.
2. Baked goods containing almond and coconut flour are delicious.
3. Cookies made with almond flour are really crispy the first day, but they lose their crispness on the second day.
4. Muffins and cakes made with coconut flour have a fabulous moist crumb the first day, but they become soggy on the second day.
5. These gluten free cookies, muffins and cakes didn’t last past the second day in my house. FYI, we like to eat!!!
This Coconut Apricot Cake was no exception, in fact, it was a mere stone’s throw away from an ideal dessert. Enjoyed fresh from the oven with a scoop of vanilla bean ice cream, it was one of the best fruit desserts I ever tasted, however, on day two it was a bit soggy. This cake makes about 6 – 8 servings, so if you served it for a crowd it would be a show stopper! But I wouldn’t recommend baking it ahead of time. Fresh, diced apricots folded into coconut flour batter and baked until golden brown, it makes for a stunning summer dessert. This cake is not overly sweet, but the apricot flavor really shines through.
I take my hat off to anyone who MUST bake gluten free, but I have to admit, xantham gum and tapioca powder aren’t in my baking future. I struggled to find gluten free recipes with familiar ingredients, and I was frustrated to find specialty flours were not available in my local grocery store. Ultimately, I’ve decided I am an all purpose flour, unsalted butter, white + brown sugar baker, and I love every single bite! 😀
This cake is gluten free. For best taste and texture, I recommend baking this cake right before you plan to serve it. You can prepare the batter in advance, pour it in the pan and refrigerate until you are ready to bake it, just add a few minutes to the cooking time.
- 6 eggs
- 3/4 cup coconut flour
- 2/3 cup yogurt (I used Greek vanilla yogurt)
- 3/4 tsp salt
- 1 tsp baking soda
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
- 1 cup diced fresh apricots
- 1 apricot, sliced for presentation
- Powdered sugar, for dusting
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9-inch cake pan with non-stick cooking spray.
- Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, combine all ingredients together, except the diced fresh apricots. Let stand for a few minutes for the coconut flour to thicken up. Mix in the apricots with a wooden spoon or spatula.
- Spoon batter into the cake pan, spreading to the edges and smoothing the top.
- Arrange apricot slices on top of the batter.
- Bake for 30 - 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool in the pan for 10 minutes before serving.
- After the cake has cooled slightly, dust with powdered sugar.
- Slice and serve with a scoop of ice cream or a dollop of whipped cream.
- Refrigerate any leftovers.