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Delicious Gluten-Free Lemon Coconut Mini Cakes: A Quick and Easy Treat

Delicious Gluten-Free Lemon Coconut Mini Cakes: A Quick and Easy Treat

Enjoy a burst of vibrant flavors with these gluten-free Lemon Coconut Mini Cakes, perfect for a quick snack or light dessert. Combining the tropical sweetness of coconut with the tangy zest of fresh lemon, these cakes are not only delicious in taste, but also light and fluffy in texture. Made with rice flour and coconut, they're a wonderful gluten-free option that doesn't compromise on flavor or satisfaction.

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Why you'll love it: These mini cakes are incredibly easy to make, requiring just a few minutes in the microwave, making them perfect for those times when you need a sweet treat without the wait. Their natural sweetness and tang make them a refreshing choice, ideal for those who enjoy a less sweet dessert. Plus, their individual serving size is ideal for portion control or for serving at get-togethers where you want to offer a variety of treats.

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Perfect occasion: These mini lemon coconut cakes are perfect for breakfast, brunch or as a teatime treat. They are also perfect for packing in lunch boxes as a delicious surprise. Their ease of preparation makes them ideal for last-minute guests or when you need a quick dessert for a meeting.

Decorating Tips:

  • replaces the word nice with emptyp each mini cake with a simple lemon frosting made with powdered sugar mixed with lemon juice for an extra touch of sweetness and a glossy finish.
  • Sprinkle some extra coconut before serving for a beautiful and appetizing look.
  • Garnish with a thin slice of lemon or a small sprig of mint for a refreshing and elegant presentation.
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Ingredients:

  • 1 egg
  • 4 tablespoons erythritol (or stevia equivalent)
  • 3 tablespoons of oil
  • 1/4 cup rice flour
  • 1/4 cup grated coconut
  • 1 teaspoon of baking powder
  • Zest and juice of 1 large lemon

Instructions:

  1. In a mixing bowl, whisk the egg with the erythritol until frothy.
  2. Add the oil and the lemon zest and juice and whisk again to combine well.
  3. Sift in the rice flour and baking powder, then stir in the grated coconut until the mixture is well integrated.
  4. Pour the batter into a greased microwave-safe baking pan.
  5. Microwave on high for about 3 1/2 minutes or until cakes are completely set.

Optional lemon glaze:

  • Mix the caster sugar with enough lemon juice to obtain a fine consistency and pour over the cooled cakes.

Enjoy these gluten-free mini coconut lemon cakes as a delicious addition to your snack or dessert menu, providing a quick, tasty and refreshing treat!

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