Many people have asked me why there were no updates on our Facebook page or blog and well it’s taken time since I was down with ‘Dengue’ fever. Thankfully for me things were under control though getting back to proper physical health took a while. One of the things the Doctor told me to eat were Pomegranate,  Kiwi and of course papaya leaf juice ( it is good for your platelets even though it tastes horrible! ) . So it came to a point where I had very ripe Kiwi and could not eat all of it myself. After much thought as to how to incorporate into something which would keep for a while I took a risk with the Kiwi and to my surprise what turned was a beautifully moist cake with a nice golden crust.

Gluten Free and Eggless Kiwi and Coconut Cake

Gluten Free and Eggless Kiwi and Coconut Cake


Sorghum/Jowar flour- 1/3 cup

Brown rice flour – 1/3 cup

Cornstarch – 1/3 cup

Baking Powder – 2 tsp

Xanthan Gum – 1/2 tsp

Shredded coconut – 1 cup

Sugar – 1 cup or a little less depending on how ripe the kiwi’s are ( If they are very ripe use less)

Milk – 1 cup

Kiwi fruit – Peeled and diced

  1. Pre heat oven to 175 Degree Celcius
  2. Oil and flour a loaf pan.
  3. Combine all the dry ingredients well i.e. the coconut, flours, baking powder, xanthan gum and sugar.
  4. Once the dry ingredients are mixed well add in the milk. Combine the mixture and the fold in the cut kiwi fruit.
  5. Spoon the batter into the prepared loaf pan.
  6. Bake it for 20-25 minutes or until the crust becomes golden brown and a toothpick comes out clean.
  7. Once the cake is baked, let it cool in the pan for a bit before releasing it onto a wire rack to cool.

The batter also can used to make muffins or cupcakes. Make sure you fill only 3/4 of the batter into the muffin mould or cupcake papers so it does not spillover when baked.

You could also add a little lime or lemon zest for a little zing!

For a gluten free and eggless cake it is extremely moist and stays well for a few days if kept refrigerated or in an airtight container.

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