Healthy Coconut Fairy Cakes

Healthy Coconut Fairy Cakes

If you’re looking to jazz up your baking then coconut flour is for you. Coconut flour is made from coconut meat (the flesh) and it is both gluten-free and high in fibre. The flour has a low GI (glycaemic index) which means that it releases its energy slowly and it’s also a great source of protein and healthy fat.

 

Coconut flour can be used in baking, to thicken gravy or as an addition to smoothies to boost the fibre content. Coconut flour is very absorbent so it is recommended to either blend it with other flours at a ratio of ¼ cup of coconut flour to ¾ cups of alternate flour, or to increase the liquid part of the recipe e.g. milk/water and to use eggs at a ratio of 4 eggs to 1 cup (~120g) of flour. Coconut flour is also great for coating meats and fish before frying (use some egg to help the flour ‘stick’).

 

Coconut flour smells and tastes delicious and I really have been so excited to share this recipe with you all – these fairy cakes are super light & moist, taste delicious and are packed with healthy ingredients – coconut flour, coconut oil & desiccated coconut.. all that’s missing is coconut sugar (but you could always swap xylitol for coconut sugar!).

 

 

Coconut fairy cakes

Coconut fairy cakes

 

 

Coconut Fairy Cakes

Ingredients

  • 1/4 cup (35g) coconut flour*
  • 2 eggs & 1 egg white**
  • 1/4 cup (65ml) coconut oil (melted)
  • 1/4 cup (60g) xylitol
  • 1/4 cup (20g) desiccated coconut
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • pinch of salt
  • Optional - 50g dark chocolate chips
  • Desiccated coconut for sprinkling

Instructions

  1. Pre-heat your oven to 175 degrees C
  2. Combine all of the ingredients in a bowl using a wooden spoon
  3. Divide between 8 silicone muffin cases*** & sprinkle with desiccated coconut (optional)
  4. Bake for 15-20 minutes until golden brown (I baked mine with xylitol for 20 minutes and with sugar for 15 minutes).
  5. Allow to cool and enjoy!

Notes

*Coconut flour is available from Holland and Barrett

**You can use 3 whole eggs instead

***As featured in my Healthy Kitchen Gadgets blog post!

 

Calorie stats (per 8th of the mixture) shown are for using xylitol, 2 eggs plus 1 egg white, and no chocolate chips.. if you decide to swap the xylitol for sugar, use 3 whole eggs and add chocolate chips then you need to add on 60 calories, 10g carbs and 1g fat (the protein remains the same!). 

Nutrition Facts

Amount Per Serving

Calories 129

% Daily Value

Total Fat 10 g

15%

Total Carbohydrates 9 g

3%

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

*This blog post contains affiliate links. Please read my disclaimer page for more information.

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18 Comments

  1. Danielle
    September 23, 2013 / 7:18 pm

    Can I use sweetener instead of the xylitol?

    • September 23, 2013 / 7:23 pm

      Hi Danielle, I haven’t tried I’m afirad – the xylitol is there to add bulk as well as sweetness – do let me know though if you try it! Nic x

  2. Jenny
    September 23, 2013 / 8:10 pm

    Nom nom this will be my weekend treat !

    • September 23, 2013 / 8:21 pm

      OOh let me know how they go 🙂 I’ve just made a batch with ‘golden syrup sugar’& chocolate chips – naughty 😉 xx

  3. September 24, 2013 / 5:32 pm

    Hi Nic, these look delicious! I love using coconut flour and although it seems expensive, such a little goes a very long way! However, I prefer to use honey as a natural sweetener. How much would you suggest using if I was to substitute the xylitol with honey? Do you reckon I’d need to add a tad more flour or dessicated coconut for substance? 🙂 x

    • September 24, 2013 / 6:10 pm

      Hello! I used xylitol for bulk and sweetness so it’s hard to say I’m afraid.. I would do some experimenting and work out how to get a cake-like mixture – xylitol is kinder to teeth than honey so you should give it a go! It’s natural too! Let me know how it goes! Good luck 🙂 x

      • October 7, 2013 / 2:33 pm

        Thanks Nic, I get freaked out about using Xylitol as it is poisonous to dogs so wouldn’t want them getting their chops around one by accident! I’ll have a play around 🙂

        • October 7, 2013 / 8:01 pm

          Aw oki Hanni! I didn’t know that, let me know! x

  4. Amanda
    September 26, 2013 / 8:52 pm

    Another brilliant recipe Nic! I used Splenda and had to add another egg to get it looking like a cake mixture. Worked out fab!! A keeper for the recipe book 🙂 x

    • September 26, 2013 / 8:54 pm

      Whoop whoop! Aw thanks Amanda! So glad you liked them 😀 xx

  5. Hayley
    September 28, 2013 / 9:40 am

    I haven’t tried these yet but was shocked at the price of coconut flour in Holland and Barratt – I went to my local Asian supermarket (where I get 500g of coconut oil for £2.39) and found 400g of raw coconut flour for £1.95!!!
    It’s really worth trying out Asian supermarkets for raw ingredients, their veggies tend to be excellent too. Can’t wait to try this recipe!

    • September 29, 2013 / 8:23 am

      Wow!!! Omg Hayley what a great find!!!!!!!! I’ll tweet about this today. Thank you so much for commenting!!

  6. Paris
    September 28, 2013 / 2:35 pm

    Loved it! It’s a really good alternative if you fancy a biscuit or two;)

  7. Amanda
    October 21, 2013 / 6:44 pm

    I made a delish chocolate version of this tonight… I used the recipe above, added 1 scoop chocolate whey protein, a healed tbsp cocoa powder and about 100g of total Greek (to keep it moist). They are soooo yummy!!

    • October 21, 2013 / 7:07 pm

      wow, amazing!!! Thank you so much for this tip Amanda, I’ll def be trying it!! xx

  8. Tricia
    January 19, 2014 / 4:59 pm

    Mine were mad with 3 eggs and 1/2 cup of sugar. Slightly eggy at the bottom as the batter was very loose. Next time I’ll either go down to 2 eggs or up the coconut flour. Still lovely though.

    • January 19, 2014 / 5:51 pm

      Thanks for your comment – your pic was amazing, thank you!!

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