Living in Hamilton, Raglan has only ever been a stones throw away and has been a big part of my childhood and growing up. So when you hear about so many neat small businesses coming out of Raglan, you really want to spotlight them as they feel like part of the family.
However Raglan Coconut Yoghurt have been doing pretty well for themselves, developing a delicious and creamy dairy free alternative to regular yogurt. With its coconutty goodness it’s quite the unique and incredibly moreish experience.
Recently I’ve had the chance to collaborate with Raglan Coconut Yoghurt and do a bit of research into dairy free baking. This lead me down a road I never thought I’d take and found myself really curious about raw and whole foods, gluten and dairy free alternative as well as considering where my sugar comes from and is it unrefined or not.
So today I bring you Baker Gatherer’s very first baking recipe which is both gluten and dairy free as well as using unrefined sugars. This has been such a positive learning experience, I look forward to trying out more similar recipes in the future.
Now growing up my mother would quite often make this Love Cake below, with Persian origins my mum’s recipe was by far not gluten or dairy free. So by tweaking one of my childhood favourites I introduce to you my Coconut Love Cake.
- 100g Coconut Flour (aprox. ⅔ cup)
- 180g Light Muscovado Sugar
- 200g Coconut Oil
- 250g Raglan Coconut Yoghurt
- 2 Free-range Eggs
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- Shredded Coconut
- Sliced Almonds
- Zest of a Lemon or Lime (optional)
- Flick oven on and preheat to 180 degrees. Completely grease and line a 20cm round spring-form cake tin with baking paper.
- In a medium sized saucepan, melt the coconut oil over a low heat.
- Once melted, add to the same saucepan the coconut flour, sugar, salt, cinnamon and nutmeg and mix together until it forms a crumby paste like consistency.
- Press ⅓ of the mixture firmly into the base of your prepared cake tin.
- To the remaining mixture in the saucepan add in the coconut yoghurt, eggs and finally baking soda. Mix together until well combined and smooth.
- Pour mixture over top of your crumb base in the cake tin and smoothen out to the edges.
- Before the cake goes in the oven, sprinkle the top of cake with shredded coconut and sliced almonds.
- Bake for 35-40 minutes or until cake has risen and springs back when touched or skewer comes out clean.
- Allow cake to cool completely in its tin before removing it.
- Dress with some more coconut shreds or lemon zest (optional).
- Don't forget to accompany slices of Coconut Love Cake with more dollops of smooth Raglan Coconut Yoghurt! Heaven.