Gluten-free coconut jam cake

Love gluten but find it doesn't love you back? No problem! This decadent and flavoursome coconut jam cake is gluten free, and will no doubt be loved by the entire family!

  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Gluten-free coconut jam cake
  • 150 gram butter, softened
  • 1 1/4 cup caster sugar
  • 3 teaspoon Orgran No Egg™ Egg Replacer
  • 90 millilitre water
  • 1/2 cup sour cream
  • 2 tablespoon lemon juice
  • 1 cup Orgran Gluten-Free Self-Raising Flour
  • 1 cup coconut flour, sifted
  • 1/4 cup raspberry jam, warmed
  • 2 tablespoon shredded coconut


Gluten-free coconut jam cake
  • 1
    Preheat oven to moderately, 180˚C.Grease and line a 20cm round spring-form pan.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add combined No Egg™ Egg Replacer and water one third at a time, beating well between each addition.
  • 3
    Fold in combined sour cream and juice, alternately with combined sifted flours. Spoon into pan and smooth surface.
  • 4
    Dollop teaspoons of jam over surface and swirl though using a skewer. Sprinkle with coconut. Bake 45-50 minutes .
  • 5
    Cool in pan 15 minutes, then transfer to a wire rack to cool completely.


Use any flavour jam you like such as apricot, blackberry strawberry.

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