Gluten-free ring cake with red currants and coconut glaze


  1. 2 cups chickpea flour
  2. 1/2 ground almonds
  3. 2 teaspoons baking powder
  4. 1/2 baking soda
  5. 2 tablespoons melted coconut oil
  6. 1/3 cup plain yogurt (or coconut)
  7. 1/3 cup coconut milk
  8. 2/3 cup maple syrup
  9. 1/4 cup agave
  10. 1 teaspoon vanilla extract
  11. 2 cups red currants
  12. For the glaze:
  13. 1 heaped tablespoon coconut oil
  14. 1/4 cup coconut milk
  15. 1/4 cup grated coconut
  16. 2 tablespoons agave
  17. < li>1 tablespoon of cornstarch


  • Mix the flour, ground almonds, baking powder and baking soda in a bowl.

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  • Whisk together the yoghurt, milk , coconut oil, vanilla extract and sweeteners.
    • Make a well in the flour and pour in the wet ingredients. Gently fold in until well combined, before incorporating about half of the currants – leaving the rest on the stick for display.
    • Grease the pancakes with a little coconut oil. Pour the batter into the pan and bake for about 30 minutes.
    • Let cool for about 10 minutes before removing from the mold and onto a cooling rack place.
    • Meanwhile, whisk all the ingredients for the glaze together in a saucepan and simmer until reduced and fairly thick. Allow to cool slightly before placing on top of the cake, strategically dripping some down the sides. Leave to cool for 5 to 10 minutes and decorate with the remaining currants.
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