MY FREE FROM SERIES – Indulgence, Free from Gluten and Dairy: Coconut Sponge Cupcakes


Coconut flour is perfect for those who are becoming more conscious of the foods  they eat, look for healthy alternatives to foods that are nutritionally  inadequate. When seeking a healthy gluten-free flour alternative too, coconut flour meets the  requirements. Made from the meat of coconuts after the milk has been removed,  coconut flour is loaded with nutrients that offer numerous health  benefits when one has to give up many other ingredients.  However, even if one don’t have celiac disease or allergies,  can still be negatively affected by the gluten protein. The National  Institutes of Health report that exposure to gluten, especially wheat flour, can  cause an inflammatory response in the body, even in healthy individuals. Simply  breathing in flour dust is found to cause inflammation of the lungs.  Inflammation in the body can cause arthritis and even organ damage. This is why  coconut flour is so beneficial. It can be used in baking and cooking your  favorite desserts and sauces. Just as follows…


Ingredients (makes 12 cupcakes)
85 g coconut flour
1/3 tsp baking powder (gluten-free)
1/3 tsp salt
6 eggs
100 ml vegetable oil
180 g honey
vanilla essence
240 ml milk
240 ml double cream
1 tsp vanilla bean paste
4 egg yolks
2-3 tablespoon cornflour
70 g caster sugar

Preparation method
Mix all ingredients thoroughly. Please note that the flour seems less than needed to start with but with continued stirring it will soak up the liquid to result a perfect consistency. Divide the batter into 12 cupcake cases and bake on 180 degrees Celsius for about 20 minutes. Decorate with thick vanilla custard and roasted, chopped nuts.


To make the vanilla custard combine milk and cream in a small saucepan. Add bean paste to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heat-proof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

3 thoughts on “MY FREE FROM SERIES – Indulgence, Free from Gluten and Dairy: Coconut Sponge Cupcakes

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