Freefrom Coffee and ground almond cake with coconut and pecan icing
Discover Michelle's Freefrom Coffee and Ground Almond Cake with Coconut and Pecan Icing—gluten, lactose, and peanut-free! Perfect for those with food intolerances.
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
- Cooling rack
- Kitchen scale
- Chef's knife
- Cutting board
- Baking sheet
Ingredients
- 50g / 2 oz dairy-free spread (or coconut oil or butter)
- 100g / 4 oz pale muscovado sugar
- 2 shots / 100 ml strong expresso coffee
- 4 eggs
- 50g / 2 oz ground almonds
- 50g / 2 oz rice flour
- 50g / 2 oz coarse maize flour
- 2 heaped tsp gluten and wheat free baking powder
- 200g / 7 oz coconut oil
- 100g / 4 oz dark muscovado sugar
- 2 scant tbsp Cointreau, Amaretto, Grand Marnier or strong coffee
- approximately 30 pecan nuts
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