Amazing Cakes #25: Coconut Sugar Fruit Cake

I’ve been trying out recipes from The Big Book Of Amazing Cakes recently. The book has a chapter brimming full of Free-From recipes which is really useful. So far I’ve made the Gluten Free Brownies, the Vegan Marble Bundt Cake and the Vegan Lemon Drizzle Loaf Cake. To fit in with dietary requirements, lifestyles and allergy needs, it’s fantastic to have a collection of recipes to fall back on.

One of the recipes was a Coconut Sugar Fruit Loaf Cake. Although the recipe contains natural sugars in the form of dried fruit, it does not contain refined sugar. Coconut sugar is palm sugar produced from the sap of the flower bud stem of the coconut palm. I have used coconut sugar before, in a vegan cake and it is definitely more expensive to buy than your average refined sugar. It’s roughly about twice as much as the same weight of soft brown sugar. I bought The Groovy Food Company’s Coconut Sugar to bake this recipe.

To start making the cake, I soaked mixed dried fruit in some hot tea the night before. I left the bowl covered in cling film overnight.

The following day when I got in from work in my day job, I started on the cookie and brownie order I had for that afternoon. When they were finished, I kept the oven on and started to make the fruit loaf.

I put self raising flour, the coconut sugar, some ground ginger and mixed spice into my mixing bowl and stirred it before adding in two beaten eggs, I then added it into the dried fruit and tea mixture.

I then spooned the mixture into my loaf tin. I use ready made loaf tin liners as I’m dead lazy and any shortcuts you can have are a massive help. I’ve bought some more recently from Tesco and they’re a godsend.

The cake baked in the oven at 160oC (fan) for about 55 minutes. I tested it and it was still a bit sticky right in the middle, so I gave it another 10 minutes. This did the trick. When it came out of the oven I left it to cool in the tin for about 15 minutes.

Usually when I have fruit loaf, I spread it with a bit of butter and serve it the Yorkshire way with a slice of Wensleydale cheese. I was so hungry, I ate a slice straightaway without either. The result was a moist and delicious cake but without feeling overly sweet.

Would I bake it again? Yes I would although the coconut sugar does make it a rather expensive bake. You can only get two loaves out of one bag of sugar.

Happy Baking!

Love Sam xx

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