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
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
- Pre heat oven to 175 Degree Celcius
- Oil and flour a loaf pan.
- Combine all the dry ingredients well i.e. the coconut, flours, baking powder, xanthan gum and sugar.
- Once the dry ingredients are mixed well add in the milk. Combine the mixture and the fold in the cut kiwi fruit.
- Spoon the batter into the prepared loaf pan.
- Bake it for 20-25 minutes or until the crust becomes golden brown and a toothpick comes out clean.
- 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.