Easy gluten-free fruit cake

In all his previous gluten-free experiments Pork Belly’s never tried coconut flour and found it took a bit of getting used to.

For those of you looking for the healthy option it’s a pretty good choice. Made from the white “meat” of the coconut it’s high in fibre and protein, and totally free from wheat and other grains.

Of course, it’s nut free too and also scores low on the glycaemic index, so is a favourite with paleo eaters, those following a gluten-free diet, anyone with a nut allergy and people with diabetes or other conditions where watching your sugar level is important.

But there are a couple of things to watch out for if you’re not familiar with it.

Properties of coconut flour

It is prone to “clumping” in the pack so you will need to sift it or knock the bigger lumps out with a fork before using it.
It is extraordinarily absorbent – about three times more so than wheat flour – so it can take a few goes to get the balance right. As you mix it don’t be alarmed by its consistency (Pork Belly described it like wallpaper paste which was a little disconcerting!) because it works very well when you use an equal ratio of liquid to flour.
Your recipe will need eggs and another raising agent like bicarb or baking powder to make sure you get sufficient lift.

Adding glacé ginger gives the cake a depth of flavour that perfectly matches the slight hint of coconut from the flour and oil. It’s dark and rich and would make a great Christmas cake with a light dusting of icing sugar or maybe fondant icing, but we’ve left ours “naked” so you can see for yourself how good it looks.