Ever since learning how to bake I’ve been a fan of the one bowl method. A.k.a. Skip all the faff of sieving and separating and just tip all the ingredients into one big receptacle, whisk and bake. As a result its remarkably simple to create an impressive cake from scratch and swap out or add in different ingredients and flavours depending on the season and what’s available.
This recipe is akin to a basic sponge, just a dairy and gluten free version! I swapped out the sugar for agave syrup and butter for olive oil. I would normally use coconut oil, but I didn’t happen to have any this time around. The coconut milk is a deliciously creamy addition and helped keep the sponge light and moist. I used redcurrants just because we had some in the garden to use up, but this could work just as well with any summer berries! That being said, the tartness of the currants worked really nicely with the crunch of the dessicated coconut and its subtly sweet flavour. Enjoy!
Prep time: 10 mins
Cook time: 45-50 mins
Total time: 60 mins
- 1 egg
- 175g of gluten free plain flour
- 2 tsp of baking powder
- 4 Tbsp of agave syrup
- 1 tsp of vanilla essence
- 2 Tbsp of olive oil
- 300g of redcurrants (or however many you picked)
- 100g of dessicated coconut
- 1 400ml tin of coconut milk (I used the essential Waitrose brand. Coconut cream would also work).
- Preheat the oven to 200ºC/400ºF/gas 6.
- Add all of the ingredients in a bowl, making sure to have washed and de-stalked the currants.
- Whisk together until smooth and glossy.
- Add to a well-greased cake tin and bake in the oven for 45-50 mins, or as long as needed until golden brown and cooked through. (Mine was quite a deep cake and so took a bit longer).
- Once cooled, dust with icing sugar.
- Serve with Pimms for a delicious summer treat!