Coconut Matcha Macaroons

These Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate, these delicious gluten-free cookies have a crisp exterior and chewy coconutty insides, spiked with a hint of grassy matcha.

Coconut Matcha Macaroons on a wire rack

Coconut Macaroons have always been the failsafe gluten-free cookie and existed long before being gluten-free was even a thing. Good old faithful Mrs Crimble cookies have been around in the supermarkets since the 70’s and the fact they were gluten-free was just a happy bonus to these lovely cookies. These homemade versions are just as delicious but made even more special by the unmistakable notes of matcha.

Coconut Matcha Macaroons on a wire rack

What is the Difference Between Macaroons and Macarons?

It gets a little confusing. Both treats are made with egg whites to create the structure of the cookie.

Traditional French macarons are made with egg whites, ground almonds and sugar to create small delicate cookie halves sandwiched together with a filling. They can be made in a variety of flavours and fillings and require some skill to perfect.

Macaroons refer to a drop cookie made with egg whites, desiccated coconut and sugar, baked and occasionally drizzled with chocolate. They are definitely a more rustic affair. Often you may see condensed milk in the ingredients list for a macaroon but this macaroon recipe is made without condensed milk so they are a little more meringue like.

close up of Coconut Matcha Macaroons on a wire rack

What is Matcha?

Ah, matcha. How do I love thee? Let me count the ways. Matcha is a high quality Japanese green tea with many health benefits. It is made from stone ground green tea leaves and is available as a beautifully vibrant green powder.

Although it is lovely whisked into warm milk and consumed as a hot drink, the powder itself is also a great baking ingredient with delicious results. It can take time to truly know and love matcha which has a very definite flavour with grassy vegetal notes. However, once you give it a chance you will become absolutely hooked on its complex flavour.

Matcha and coconut are a natural pairing. The underlying bitter notes of the matcha are a perfect counterbalance to the sweet meat of coconut.

whisked egg whites in a stand mixer

Coconut Matcha Macaroons being made in a stand mixer

How to make Coconut Matcha Macaroons

  1. Whisk your egg whites until stiff.
  2. Add the caster sugar and whisk until shiny and firm.
  3. Fold in the desiccated coconut and matcha powder.
  4. Drop onto baking parchment and bake.
  5. Dip the cooled cookies into melted chocolate and drizzle with more melted chocolate.

Coconut Matcha Macaroons on a baking tray

Pro Tips for Making the Best Macaroons

    • Medium egg whites are measured at 30g each so if you are using a carton of egg whites then you will need 60g.
    • Make sure the bowl you whisk your egg whites in is extremely clean for the lightest fluffiest cookies.
    • For best results use a stand mixer or electric whisk to whisk the egg whites and sugar.
    • Use the best quality grade matcha you can afford, it can get quite pricey though. Traditionally, the greener the matcha, the better the flavour.
    • Scoop the cookie mixture into even sized amounts onto the baking tray by using an ice cream scoop.
    • Wait until the cookies have completely cooled before dipping them in the chocolate. Let the chocolate set with the cookies upside down
    • You can speed up the setting time of the chocolate by placing the cookies in the fridge.

Coconut Matcha Macaroons on a wire rack
Coconut Matcha Macaroons being dipped into melted chocolate

Alternative Macaroon Flavours

  • Swap out the matcha powder for the same amount of freeze-dried berry powder. Think Coconut Blueberry Macaroons, Coconut Raspberry Macaroons.
  • Use white chocolate instead of dark chocolate. White chocolate, coconut and matcha are perfect together.

How to Make Vegan Coconut Macaroons

  • Exchange the 2 egg whites for 4 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba in exactly the same way as you would the egg whites and continue the recipe as normal.
  • Also make sure you use vegan dark chocolate.

Coconut Matcha Macaroons on a wire rack with a hand picking one upMore Flourless Cookie Recipes You Might Like:
Peanut Butter Oaty Chocolate Cookies
Easy Flourless Salted Chocolate Chip Cashew Cookies

If you make these Coconut Matcha Macaroons then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Coconut Matcha Macaroons on a wire rack

Coconut Matcha Macaroons

Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Keyword: coconut, cookies, flourless, macaroons, matcha
Servings: 9 cookies
Calories: 231kcal
Author: Georgina Hartley

Ingredients

  • 2 egg whites 60g
  • 150 g caster sugar
  • 150 g unsweetened desiccated coconut
  • 1 tablespoon matcha powder
  • 150 g dark chocolate
  • pinch of salt

Instructions

  • Pre-heat the oven to 160°C/140°C fan assisted/gas mark 3 and line a large baking sheet with baking parchment.
  • Beat the egg whites until firm in the spotlessly clean bowl of a stand mixer or with an electric mixer.
  • Add the sugar to the egg whites and whisk until glossy and stiff.
  • Fold in the coconut and matcha powder and mix well.
  • Scoop the mixture using an ice cream scoop into 9 balls and drop on to the lined baking sheet.
  • Bake for 25 minutes.
  • Remove the cookies from the oven and place the cookies on a rack to cool. Reserve the lined baking sheet for later.
  • Melt the chocolate with the salt in a bain marie or a bowl set over a pan of simmering water.
  • Dip the flat bottom of each cookie into the chocolate and set upside down on the lined baking sheet. Reserve some chocolate for the drizzle. Leave the cookies until the chocolate has set.
  • Re-melt the rest of the chocolate then pour into a small piping bag. Turn the cookies the right way up and drizzle the chocolate over in zig zags. Leave to set before eating.

Notes

  • The amount of matcha powder you add will depend on the brand but I find 1 tablespoon is just enough so the matcha flavour comes through but isn’t overpowering.
  • For the chocolate drizzle either use a small piping bag or pour the chocolate into a small plastic freezer bag and snip off the tip to create a makeshift piping bag.
  • The cookies can keep for up to 3 days in Tupperware or a sealed container, but they are best the day they are made.
General Recipe Notes
  • Unless stated I always use medium eggs, unsalted butter and kosher salt.

Nutrition

Calories: 231kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 17mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1.8% | Vitamin C: 0.7% | Calcium: 1.4% | Iron: 14.9%

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This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is made with fresh caramelised pineapple and a touch of coconut for tropical flavour.

Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Pineapple Upside Down Cake is the only thing Mum ever bakes and as such is the only cake I have ever baked with her, to my recollection. I have happy warm memories of it which Mum usually served as a dessert rather than a teatime treat. Often warm from the oven, the surface glistening with the golden pineapple rings and sticky from the caramel. She would serve it with lashings of custard and, despite as a child never liking pineapple, I always had a soft spot for this dessert. But like I say, it was the only one she made so I kinda had to if I wanted pudding.

To be honest, I am still on the fence about pineapple but thirty-something (very something) years into the game I actually might be coming around. Especially if there is caramel involved. Always if there is caramel involved.

Cut slice of Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is somewhat removed from my mum’s recipe and is definitely the teatime treat sort of a cake rather than a dessert. Even though you could obviously eat this cake for dessert. Any cake for dessert is good dessert. This cake still feels like the warm hug of home, although it does shy away from the Pineapple Upside Down Cake you might be more familiar with. That wasn’t my intention. I did originally want to pay homage to Mum’s delicious cake so I could make it for her birthday, which is just around the corner. However, once I started playing around with the recipe by swapping in some gluten-free flours and reading a lot of different Pineapple Upside Down Cake recipes, this final version is the one I fell in love with and wanted to add to the Pineapple Upside Down Cake canon. Jamie Oliver, I blame you for this as his Pineapple Upside Down Cake in his Comfort Food book definitely led me down my final direction.

Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Coconut

The first key difference in this Gluten-Free Pineapple Upside Down Cake will be the initial step you take as you make the recipe. The inclusion of coconut. It makes the cake the most delicious consistency, a little chewy but bursting with tropical flavour. Both desiccated coconut and coconut milk are included here for the perfect texture and taste. This was inspired by Jamie Oliver’s version.

Fresh Pineapple

The next difference will be the swap of tinned pineapple rings for fresh pineapple. The bright juicy flavour of the fresh pineapple was no contest. I find the tinned ones a little tasteless and too sweet. By using fresh you are amping up the pineapple vibe immeasurably.

Caramel

Rather than using just brown sugar at the base of my cake tin to encase the pineapple I actually made a very easy caramel and dipped the pineapple in the caramel. I love the plain brown sugar version but it was a little crunchy for my taste and the cake would sometimes fall apart at the edges after it had been turned upside down. The caramel holds everything together perfectly and ensures the cake is always beautifully turned out.

Side view of Pineapple Upside Down Cake

How To Arrange the Pineapple

The way that the pineapple is arranged in a concentric circle looks a little more finickity than pineapple rings but it looks more impressive than it actually is to arrange and also means you get more pineapple for your money on the surface of the cake. I used glacé cherries right in the centre and if you have homemade glacé cherries then all the better.

Gluten-Free Flours

Of course the most significant change from Mum’s original version to this Gluten-Free Pineapple Upside Down Cake will be in the use of alternative flours. Here we use flours which will give something back to the flavour of the cake, rather than just being used for structure and texture. The main flour is sweet rice flour which binds the cake and gives it moisture and bounce with a delicate taste to give the coconut and pineapple a chance to shine. Next we have sorghum flour to give a tender crumb and lightness to the cake. Then finally a little potato flour to balance out the sweet rice flour so the whole cake doesn’t take on that gumminess that gluten-free cakes are infamous for.

Cut slice of Gluten-Free Pineapple Upside Down Cake

Of course the ultimate test for this cake was when I served it up to Mum, the connoisseur of the Pineapple Upside Down Cake. Needless to say she loved it. It’s a bit different but all the better for it and she has requested it for her birthday.

If you make this Gluten-Free Pineapple Upside Down Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is made with fresh caramelised pineapple and a touch of coconut for tropical flavour.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 50 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 568kcal
Author: Georgina Hartley

Ingredients

Coconut

  • 200 g coconut milk
  • 75 g desiccated coconut

Caramelised Pineapple

  • 1 ripe pineapple
  • 100 g caster sugar
  • 50 g unsalted butter cubed
  • 8 glacé cherries

Cake

  • 225 g unsalted butter
  • 175 g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 190 g sweet rice flour
  • 170 g sorghum flour
  • 50 g potato flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Instructions

Coconut

  • Pour the coconut milk and the desiccated coconut into a small saucepan and heat until just at boiling point then remove from the heat and leave to cool for 30 minutes.

Caramelised Pineapple

  • Line and grease an 8 inch x 4 inch round baking tin.
  • Trim the top and tail of the pineapple and cut away the skin. Halve the pineapple then remove the core by cutting it out in a ‘v’ shape. Slice the pineapple very thinly lengthways then set aside whilst you make the caramel.
  • Melt the sugar on a gentle heat in a large saucepan, do not stir but gentle shake the saucepan every once in a while to ensure even melting.
  • Add the butter, once it has melted, stir to combine then remove the caramel from the heat.
  • Tip the pineapple slices and the glace cherries into the caramel and stir so everything is evenly coated.
  • Line the bottom of the cake tin with the pineapple slices, overlapping slightly in concentric circles, the rounded side facing towards the sides of the tin. Leave a small gap in the centre of the tin to fill in with the glace cherries.
  • Drizzle the rest of the caramel over the fruit and set aside whilst you make the cake.

Cake

  • Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
  • Cream the butter and sugar for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated.
  • Pour in the vanilla extract and the coconut mixture and mix in well.
  • Sift together the flours, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Pour the batter into the baking tin, on top of the pineapple and cherries, smoothing the top
  • Bake in the oven for around 55-60 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  • Remove from oven, rest for five minutes then carefully turn out onto a wire rack.

Nutrition

Calories: 568kcal | Carbohydrates: 62g | Protein: 6g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 212mg | Potassium: 312mg | Fiber: 3g | Sugar: 28g | Vitamin A: 15.6% | Vitamin C: 0.6% | Calcium: 6.4% | Iron: 10.7%

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This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Raw Blueberry Coconut Energy Bars

These Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free but are bursting with bright fruity flavour and the creamy richness of coconut.

stacked Raw Blueberry Coconut Energy Bars

How To Make Raw Energy Bars

Raw Blueberry Coconut Energy Bars are the easiest assembly job of a recipe you can imagine. It’s a weigh the ingredients, throw everything into the blender, press into a baking tin, chill and cut type of affair. Completely no-bake and low-effort.

overview of cut Raw Blueberry Coconut Energy Bars

This recipe is based upon these Raw Cranberry Nut Energy Bars which I posted on the blog way back when and has always proved to be extremely popular. Well, I thought is was about time we updated this classic for a new exciting flavour. Enter stage right these Raw Blueberry Coconut Energy Bars. I have to say, in a very small whisper, that I might even prefer these to the original.

ingredients for Raw Blueberry Coconut Energy Bars

Our blueberry flavour is sourced from dried blueberries which have a more fully rounded flavour than a generic dried berry. However the fruity vibe is punched up even further by freeze-dried blueberry powder which gives an amazingly pure flavour focus. We mix in some dried apricots for fibre and further depth of flavour. Plus dried apricots are much cheaper than blueberries so a mix of the two keeps the cost down.

Pro Tip – Unsulphured dried apricots

Unsulphured dried apricots mean there in no extra sulphur dioxide keeping the colour. Since we’re mixing it all up, the colour of the apricots is of no importance here.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

We’ve got a lot of desiccated coconut here so there is no chance you’re going to miss the rich creamy flavour of coconut. Extra cashews are added for protein and to give the energy bars a bit more bite.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

Finally we add a couple of teaspoons of coconut oil. The coconut oil is good for flavour, to help keep the bars more solid in the chiller, for the good fats which keep the hunger down, and because it helps the extra toppings stick to the surface of the bars when they are setting.

Pro Tip

When you are pressing the energy bars into the baking tin after mixing the coconut oil will slightly escape through the tops of the bars. At this point you can take some kitchen paper and press down on the surface so that they are lovely and even and the excess oil is absorbed by the paper.

overview o Raw Blueberry Coconut Energy Bars next to a knife on a wooden board

These Raw Blueberry Coconut Energy Bars are absolutely delicious. I find a lot of these types of bars can be quite sweet but we have a lot of coconut and nuts packed in here to keep things more even handed. The flavours burst through and are a lovely little pick-me-up between meals. Plus so handy for lunch boxes and little toddler fingers.

close up of Raw Blueberry Coconut Energy Bars

If you make these Raw Blueberry Coconut Energy Bars then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Raw Blueberry Coconut Energy Bars

Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free. Bursting with bright fruity flavour and the creamy richness of coconut.
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Snack
Cuisine: British
Keyword: healthy snack recipe, no bake energy bars
Servings: 12
Calories: 169kcal
Author: Georgina Hartley

Ingredients

  • 125 g unsweetened desiccated coconut + 10g extra to decorate
  • 120 g dried blueberries + 10g extra to decorate
  • 120 g dried apricots
  • 75 g cashews + 10g extra to decorate
  • 2 tablespoons freeze dried blueberry powder
  • 2 teaspoons coconut oil

Instructions

  • Line and grease a 6 x 6 x 3 inch square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  • Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  • Tip the mixture into the baking tin and, using kitchen paper to absorb the excess oil, press down on top so the surface is even.
  • Roughly chop the extra blueberries and cashew nuts and scatter over the surface of the bars along with the extra coconut.
  • Place in the fridge for a couple of hours to firm up then carefully remove from the tin and cut into 12 bars.
  • Store the bars in the fridge in between snacking for about a week.

Nutrition

Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 8mg | Potassium: 289mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7.2% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 6.7%

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This Sevenhills Wholefoods Organic Blueberry Powder, Raw Freeze-Dried, 200g is the one I’ve been using lately and it’s been brilliant. I have been using it in these energy bars but also in buttercreams for a blueberry buttercream and in my smoothies. A beautiful fruity flavour that’s pure blueberry.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I have been using this PME Anodised Aluminium Square Cake Pan 6 x 6 x 3-Inch Deep baking tin a lot lately and I love it so much. It’s super cute, bakes up small batch bars and brownies fantastically and is a very good price.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Vegan Chocolate Coconut Banana Loaf {gluten-free}

Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana. Covered with glossy chocolate and snowy with coconut flakes.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I have been doing a lot of vegan baking recently. I am not and never will be vegan because all my food intolerances mean that I would be a very malnourished individual if I were. But that doesn’t mean I don’t appreciate the way that veganism has opened up so many opportunities in baking (how fascinating is aquafaba!)and alternative ways of eating and drinking (you know I am a fan of non-dairy milk!). I really appreciate vegan baking and I find when it works well the results can be incredible.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

Recently I made a big mistake with one of my cake orders and agreed to make a vegan cake for a client that was based on one of my non-vegan recipes. Since I wanted the cake to resemble my original recipe as closely as possible I made compromises in the ingredients. For example, when making the buttercream I just swapped out regular butter for vegan butter. Have you seen the ingredients on the back of vegan butter? Palm oil is such a problematic ingredient (not sure why then google it) and something I wouldn’t normally bring into my kitchen at all. I was totally unhappy with the choices I was making to produce this cake and when I sat back and analysed the situation I realised I was making the same mistakes a ton of people make when they first start free-from baking. I was thinking that with a just a few ingredients swaps I could turn a tried and true recipe into a successful free-from recipe. But it doesn’t always work like that. In making like-for-like swaps you will often be making compromises, in flavour, in texture and in this case, environmental. This is something I learnt the hard way when first baking gluten-free and now I’m learning it all over again with vegan baking.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I totally believe that for the most part vegan and gluten-free recipes should be built from the ground up (there are of course many exceptions). It does not always guarantee a successful recipe if you just substitute in vegan butter for regular butter or a gluten-free flour for regular flour. In hindsight I realised that instead of making a vegan buttercream for this vegan cake order what I should have been doing was to research another way of icing the cake, maybe using a cashew icing or coconut milk frosting. Both of which actually would have been delicious.

overhead shot of Vegan Chocolate Coconut Banana Loaf on a wooden board

I have got a long way to go in vegan baking but luckily I already have a few corking recipes up my sleeve to offer to vegan customers and friends and the one that is currently my favourite I am sharing with you today. I sell an awful lot of this particular Vegan Chocolate Coconut Banana Loaf and I’m not surprised, it’s an amazing chocolate cake and holds its own even with non-vegans and wheat eaters. It’s so bold in flavour and texture; intensely chocolatey, moist from the bananas and flecked with chewy desiccated coconut. The slices of this cake cut up huge so it is not a dainty loaf. This is a cake you need when the chocolate craving hits hard, it will fuel you and treat you.

Vegan Chocolate Coconut Banana Loaf on a wooden board

The hardest thing to replicate in vegan cakes are eggs. They provide many roles within the bake of your cake but the most important are to bind your cake together so it doesn’t fall apart and also to lift your cake so you’re not producing a pancake. My favourite way to substitute eggs in a cake is by using chia or flax eggs for the bind. This is basically chia or flaxseeds which have been mixed with water to create a sticky gel which you then just mix into the batter. For the cake to rise here I have opted for using bicarbonate of soda and vinegar which react with the coconut milk to lift the cake up.

On the gluten-free side of things I have used a three flour blend of white rice flour, oat flour and tapioca flour. I use this blend a lot in my chocolate recipes and find it works an absolute treat. However, I have been very mindful of late that I use a lot of gluten-free oat flour in my baked goods. This is because I love it, quite frankly, and I can eat it happily. However, I know for a lot of coeliacs and gluten intolerant that oat flour can be hard to handle. If you struggle with it then I recommend swapping it out for sorghum or teff flour. I have tested the recipe with each one and they are both lovely substitutes, it’s just I slightly prefer the version with oat flour.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

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If you make Vegan Chocolate Coconut Banana Loaf then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Vegan Chocolate Coconut Banana Loaf on a wooden board

Vegan Chocolate Coconut Banana Loaf {gluten-free}

Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Keyword: chocolate coconut banana cake, gluten-free chocolate banana cake, vegean chocolate banana cake
Servings: 10 people
Calories: 653kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract

Chocolate Glaze

  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes

Instructions

  • Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
  • Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
  • Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
  • Pour the coconut milk and apple cider in a food mixer and beat until it's frothy, do not overbeat in case the coconut milk should separate.
  • Add the bananas, sugar, coconut oil, vanilla and the chia egg and beat together until smooth.
  • Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
  • Pour the cake batter into the loaf tin and smooth the surface.
  • Bake for 1 hour or until an inserted cocktail stick comes out clean.
  • Turn the cake out onto a cooling rack and leave to cool before adding the glaze.

Chocolate Glaze

  • Combine all the ingredients (except the vanilla) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
  • Remove from the heat and stir in the vanilla extract.
  • Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
  • Pour over the surface of the cake then sprinkle over the coconut flakes.

Notes

*You add the flour in thirds to ensure an even mix.

Nutrition

Calories: 653kcal | Carbohydrates: 76g | Protein: 6g | Fat: 40g | Saturated Fat: 33g | Sodium: 414mg | Potassium: 442mg | Fiber: 7g | Sugar: 42g | Vitamin A: 0.5% | Vitamin C: 4.3% | Calcium: 7.4% | Iron: 20.9%

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

It’s quite difficult to find good quality vegan chocolate that’s also well priced. I buy Dairy Free Dark Belgian Cooking Chocolate 1kg Bittersweet 55% Cocoa and I really like it. The only small issue with it is that it does contain soy but if that isn’t one of the allergies you need to be concerned about then I highly recommend it.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere. I use ground chia seeds for my chia egg rather than whole chia seeds as I find it gels more effectively and quicker.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Vegan Mango Lime Fro-Yo

Make this Vegan Mango Lime Fro-Yo using only three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.

Vegan Mango Lime Fro-Yo

When I was sixteen one of my close friends moved to Singapore with her family for a year. I seized on this opportunity to visit her during the school Easter holidays and had a brilliant time. But of all the things we did and experiences we had the three major memories about my trip are as follows.

  1. How amazing the food was at the food court in the mall.
  2. I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
  3. The only cure for sunburn, according to my friend’s mother was plenty of aloe vera on the skin and lots of frozen mango in the tummy.

Vegan Mango Lime Fro-Yo

We would halve our mangos and put them in the freezer in the morning. When we returned from our gallivanting around the city we dug into our frozen mango halves with a spoon. At first they were rock solid but half way through the fruit would yield and become the most delicious and deserved treat after a day in the smoggy heat. In my mind there is no better respite from a muggy June in the city than copious amounts of frozen mango. But just to take it up a notch I have been treating us all these past couple of weeks to this easy Mango Lime Fro-Yo.

Vegan Mango Lime Fro-Yo

This Fro-Yo has just three ingredients:

  • Mango
  • Lime
  • Coconut Yoghurt

As such the quality of the ingredients really matters.

Alphonso Mangos

Lately our local farmers’ market has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but this isn’t always the case. On my recent Ocado shop I was astounded how much they charged me for two rock hard, bland and pale regular mangos.

The Alphonso mangos I bought from the farmers’ market were actually about a similar price, £7.99 for a box of six. Now the mangos might have been a little small but inside they harboured the most beautifully vibrant orange flesh and were the sweetest, creamiest and richest mangos I have ever tasted. When you are making a three ingredient mango fro-yo, Alphonso Mangos are the mangos you need.

However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos. Then another version with the packets of pre-frozen mango. It has to be said all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos. You can certainly make do and still be a happy bunny.

Vegan Mango Lime Fro-Yo

Dairy-Free Fro-Yo

I am not vegan but chose to make this Mango Lime Fro-Yo vegan stylee because dairy and I don’t always get on so well. If there is a recourse to switch up a recipe without compromising then I’m all for a dairy-free version. Plus using coconut yoghurt adds a little sweetness meaning that teamed with the luscious Alphonsos there is no need to add any extra sweetener.

Vegan Mango Lime Fro-Yo

How to make Vegan Mango Lime Fro-Yo

The recipe is so simple:

  1. peel and de-stone your mangos, cutting the flesh into cubes.
  2. Place in the freezer overnight
  3. Blend it the next day with the limes and coconut yoghurt.

Blending Tip: You might need to really push the mixture down to the blender’s blades and scrape the sides often as there is not a lot of liquid involved.

This fro-yo is best straightaway out of the blender when it’s very scoopable and smooth. However, you can decant it and place the fro-yo into the freezer for a couple of hours to firm up a little. The longer you leave it in the freezer though the more icy it will become.

Vegan Mango Lime Fro-Yo

In our house every season is fro-yo season but it’s pretty exciting now we are dangerously entering summer territory and there is absolutely no excuse not to be eating homemade fro-yo.

Vegan Mango Lime Fro-Yo

Are you looking for another easy vegan frozen treat?

Then why not try this Watermelon Mint Granita?

If you make Vegan Mango Lime Fro-Yo then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Vegan Mango Lime Fro-Yo

This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: British
Keyword: vegan frozen yogurt, vegan mango lime fro-yo, vegan mango lime fro-yo recipe
Servings: 6 people
Calories: 85kcal
Author: Georgina Hartley

Ingredients

  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt

Instructions

  • Place all the ingredients into the blender.
  • Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  • Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.

Notes

*If using fresh mango then peel, de-stone and cube the mango and place in the freezer overnight before using. I used Alphonso mangos in this recipe.

Nutrition

Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 232mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22.5% | Vitamin C: 44.4% | Calcium: 6.1% | Iron: 0.9%

SHOP THE RECIPE

The blender that I have been using these past seven months since Luke was kind enough to buy me one for my birthday is the Vitamix® Pro750 Food Blender, Copper UK Model. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake is a beautifully moist and zesty gluten-free cake with a crunchy frosted coconut adornment.

Coconut Lime Drizzle Cake {gluten-free}

It’s not that I had forgotten how hard it is with a newborn, just conveniently misplaced the memory as I concentrated on the trials of pregnancy and getting our new life here safely into our family. Pretty much just like Cole was when he was first born, Beau doesn’t want to be put down. When he’s not feeding in my arms he likes a nice comfy snooze in my arms or maybe snuggled in a ball as he rests against my chest with his little head nestled between his tiny arms. He can mix it up. That goes for daytime, nighttime, mealtimes, loo breaks, dog walks.

Coconut Lime Drizzle Cake {gluten-free}

The buggy is a no no and if he’s placed into it for five seconds or more then it’s as if his whole world is crashing down. This is completely different to Cole as he loved the gentle movement of the buggy and it was the only time I could get a reprieve if I took us for a walk. So I’m slinging it, which is great for giving me both hands to make toast, boil the kettle, do some household chores and get the bus into Crouch End whilst holding Cole’s hand but the sleep deprivation is making me wacky.

Coconut Lime Drizzle Cake {gluten-free}

As such my carb and sugar intake has risen sharply to keep my eyes open and my brain a little less blurry. A homemade cake is pure loving indulgence and thank goodness I put one of these Coconut Lime Drizzle Cakes into the freezer when I was pregnant as it’s an absolute godsend at 3am. Which is also when I’m writing this post by the way. Baby against my chest, cake in one hand, keyboard in the other. When I put it like that, it actually sounds quite appealing.

Coconut Lime Drizzle Cake {gluten-free}

Loaf Cakes do hold a special place in my heart. There a few things more comforting and homely than a thick slice of moist sponge, bursting with deep fresh flavour, washed down with a cup of strong tea. It’s pretty much why I bake. I have been making this Coconut Lime Drizzle Cake for a few years now, for the cake stall and for my family and every time I serve it up anew I surprise myself with how much I adore it. I have been asked countless times when it’s going to feature on the blog and to be quite honest I had completely forgotten that it hadn’t already made an appearance as this cake is so ingrained in my life. But it hadn’t, so here it is.

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake is actually a perfect spring cake, bridging the gap between wintry citrus flavours and the brightness of the coming months. The sponge is super coconutty with a slight chew from the desiccated coconut but also ultra citrusy from the lime zest and juice. The gluten-free element is also easy to navigate with no hard to purchase flours, just a simple gluten-free plain flour of your choice (I used Doves Farm) and homemade almond paste, which is no big deal as it takes a couple of minutes to whizz up in the food processor. Warm out of the oven the cake is frosted with a crunchy coconut and lime drizzle and an optional adornment of fresh lime slices. It’s the perfect excuse to be up at 3am, that and a two-week old baby.

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake {gluten-free}

Gluten-Free Coconut Lime Drizzle Cake is one of my favourites, beautifully moist and zesty with a crunchy frosted adornment.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Keyword: coconut lime cake, coconut lime cake recipe, coconut lime drizzle cake
Servings: 10
Calories: 570kcal
Author: Georgina Hartley

Ingredients

  • 225 g caster sugar
  • Zest of 4 limes plus one extra lime for decoration
  • 225 g unsalted butter
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • juice of 1 lime
  • 1 egg white
  • 5 eggs
  • 115 g gluten-free flour
  • 75 g desiccated coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Drizzle

  • Juice of 3 limes
  • 40 g desiccated coconut
  • 170 g granulated sugar

Instructions

  • Line and grease a 9 inch loaf tin and pre-heat oven to 160°C on the fan setting*.
  • Mix the caster sugar with the lime zest until fragrant.
  • Beat the butter into the sugar until light and creamy.
  • In a food processor make the almond paste by whizzing up the almonds with the caster sugar until they resemble fine breadcrumbs, then add the golden syrup, vanilla extract, lime juice and egg white and whizz again until well combined.
  • Add the almond paste to the creamed butter and sugar and mix together.
  • Beat in the eggs one at a time.
  • In a separate bowl whisk together the gluten-free flour, desiccated coconut, baking powder and salt then add to the rest of the batter. Beat well until fully combined.
  • Pour into the prepared baking tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
  • Remove from the oven and leave to cool slightly in the tin whilst you prepare the drizzle.
  • Mix the lime juice, coconut and granulated sugar together.
  • Turn the cake out of the tin and turn the right way up. Poke holes all over the surface using a cocktail stick, then pour the drizzle over.
  • Cool completely before serving, slicing a fresh lime to decorate the top of the cake.

Notes

*I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.

Nutrition

Calories: 570kcal | Carbohydrates: 65g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 160mg | Potassium: 200mg | Fiber: 4g | Sugar: 53g | Vitamin A: 13.6% | Vitamin C: 0.1% | Calcium: 6.5% | Iron: 8.6%

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.