Dessert Gluten Free Coconut Flour Recipes

Gluten Free Coconut Cinnamon Roll Cake

Servings: 24
Preparation Time: 20 minutes

BATTER

1 1/2 cups sorghum flour
1 1/4 cups tapioca flour
1/4 cup coconut flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup honey
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup melted virgin coconut oil

TOPPING

1 cup butter
1/2 cup honey
1 teaspoon coconut flour
2 tablespoons cinnamon

GLAZE

2 teaspoons vanilla extract
4 tablespoons butter, softened
4 tablespoons soft virgin coconut oil, softened
2 tablespoons honey
pinch salt

Preheat the oven to 350 degrees ÂºF. Generously butter a 9×13″ pan.

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together just until combined. Scrape the batter out into prepared 9×13″ pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly but it will all incorporate during baking.

Place cake in oven and bake for 30-35 minutes, or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve.

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Gluten Free Carrot Cake with Tangy Vanilla Frosting

Servings: 18
Preparation Time: 1 hour

Cake Ingredients:

1/2 cup coconut flour
1 cup almond flour or cashew meal
2 tablespoons allspice or a mix of cinnamon, nutmeg, and cloves
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 large organic carrots, finely shredded or chopped
1/2 cup raw honey or real Grade B maple syrup
1 tablespoon organic molasses
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1/4 cup melted butter/ghee or coconut oil
6 eggs
Optional: 3/4 cup chopped walnuts or raisins, or both

Frosting Ingredients:

1 cup palm shortening or grass-fed butter, at room temperature
2 tablespoons raw honey
2 tablespoons vanilla extract
1/4 cup tapioca flour
juice of 1/2 a lemon,

Cake directions:

Preheat oven to 350 ÂºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in optional nuts and raisins.

Grease a 9X13 glass cake pan with coconut oil or 2 round cake pans. Pour batter into pan(s).

Bake times: Large pan: 35-45 minutes. Round pans: 35 minutes. Cake is done when tester inserted into center of cake comes out clean.

Cool completely.

Top with Tangy Vanilla Frosting. Store in fridge (no preservatives here!)

Frosting directions:

Blend the ingredients until light and fluffy. It will take several minutes on high speed with an electric mixer.

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Blueberry Coconut Cream “Ice Cream” Sandwiches

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

3 large eggs
sweetener of choice, to taste
Dash of vanilla extract
1/4 cup of heavy cream or coconut cream
5 tablespoons coconut flour
1/2 cup of fresh or frozen blueberries
1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ÂºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Grain Free Vanilla Chocolate Fudge Marble Cake

photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

1/2 cup (heaping full)
dark chocolate, chopped
4 oz cream cheese, room temperature
1 egg, preferably organic
1 teaspoon
vanilla extract

VANILLA CAKE BATTER

8 eggs, preferably organic
3/4 cup sour cream, full fat
4 tablespoons raw honey
2 teaspoons
vanilla extract
8 tablespoons
butter, melted
1 cup
coconut flour, sifted
1 teaspoon baking soda

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

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No Bake Dark Chocolate Dipped Coconut Macaroons

photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

2 cups
unsweetened shredded coconut
2 tablespoons
coconut flour
1/2 teaspoon sea
salt
1/4 cup
coconut oil, melted
1/4 cup
raw honey or
maple syrup
2 teaspoons
vanilla extract
Dark chocolate 72% or higher

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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Gluten Free Coconut Cake Brownies

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 1/2 cups
coconut flour or combination of almond, cashew and
coconut flour
1/2 cup cacao or
cocoa powder
1/4 teaspoon aluminum free baking powder
1/4 teaspoon aluminum free baking soda
1/2 teaspoon
salt
3/4 cup
whole cane sugar
3 tablespoons
Coconut Cream Concentrate
3 tablespoons full fat coconut milk*
4
eggs, slightly beaten
2 tablespoons
coconut oil
3/4 cup
applesauce
1/3 cup
honey

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

* For the freshest coconut milk make
homemade coconut milk. (See video at this
link.)

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Single Serving Molten Chocolate Brownie

Single Serving Molten Chocolate Brownie Recipe

photo by recipe author

Servings: 1
Preparation Time: 2 minutes

1 teaspoon coconut oil, melted
1 tablespoon honey (more or less to taste)
1 1/2 tablespoons cocoa powder (or raw cacao)
2 teaspoons coconut flour
1/8 teaspoon baking soda
pinch salt
2 tablespoons coconut milk*
Chunk of baking chocolate or chocolate bar

Preheat oven to 350 degrees ºF.

Stir in honey with melted coconut oil in an oven safe mug or ramekin. Add dry ingredients (mix well in separate dish or not) and begin mixing, stirring in the coconut milk as you do. Mix well. Push a chunk of chocolate in the center of the batter, making sure it is covered.

Bake for 10-12 minutes or until top is set.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Annie, Atlanta, GA

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Gluten Free Brownie Pudding

This brownie pudding took me a few tries to get just right. The first time it turned out to be more of a soft, and very fudgy brownie that had a little too much butter. Not bad, but not at all what I wanted. It was gone by morning. I’m still not entirely sure what precisely went wrong (probably more than one thing) but I blame the water. Basically, the water for the water bath was too hot, and the dessert baked faster than it should have.

I debated on what to do on the next attempt, besides reduce the heat of the water. It was indeed insanely rich…but was it too rich? The fact that it was so easily over-baked past the pudding stage means it’s pretty finicky, and finicky, equals many failed first-time attempts, and many failed attempts means many grumpy people. No one wants that. With that in mind, I made the decision to incorporate the technique used to make pudding cake: boiling water on top of the batter. This would ensure that there would definitely be pudding, and less chance of over-baking the dessert into brownies (not exactly a bad result, but not what we want). The only potential con was that it wouldn’t be as rich.

Nix that idea. What resulted was a strange pudding layer that didn’t stay in pudding form very long. Plus, the brownie part wasn’t as fudgy and smooth. I didn’t like it, and it did take longer than the first to disappear.

Finally at the third try, I decided what the batter needed was more of a reason to stay custard-y, much like a flourless chocolate cake. That meant more egg. So, with one extra egg added, baking time watched closely, and the water at the heat of half a tiny volcano, I gave it a third go. It was perfect. However, I attribute the success more to the water and the baking time; the egg is merely a luxury addition that acts as a safety net for the pudding texture. In order for this recipe to turn out, you must use the amount of eggs called for in the recipe.

Enjoy everyone!

Gluten Free Brownie Pudding Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

1 cup salted grass-fed butter
1 tablespoon coconut flour
2 tablespoons rice flour (brown or white)
1/4 cup tapioca flour
5 eggs
1 1/2 cups sugar (or adjust to taste)
3/4 cup cocoa powder
1 tablespoon vanilla extract

Preheat oven to 350 degrees ºF. Grease a 2 quart baking dish with coconut oil.

Melt butter over low heat. Set aside to cool. Mix flours together.

Beat eggs and sugar with an electric mixer on medium speed until thick and slightly lighter in color – 1-2 minutes. Add cocoa, vanilla and flour mix. Mix well. Slowly pour butter in while mixing at low speed until well combined.

Pour mixture into prepared dish, place into a 9×13 inch pan and fill pan with hot tap water to come about half way up the sides of the quart dish. Bake in preheated oven for 30-40 minutes. Edges should be firm but middle should jiggle and look very underbaked.

Cool and serve with freshly whipped cream, ice cream or as is.

Recipe courtesy Sarah Shilhavy

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