Chamomile & Coconut Gluten-Free Tea Cakes

Posted by Erica Vinskie on

Floral, fruity chamomile and creamy coconut is as luscious a combination in fragrance as it is in food.  These Chamomile & Coconut Tea Cakes offer a sweet taste of summer you can enjoy any time of year.

 


RECIPE

Cake

4 Whole Eggs

1/4 C Olive Oil*

1 tsp Vanilla Extract

1 tsp Coconut Extract

2 Tbsp Chamomile Floral Elixir

1/3 C Coconut Sugar

1/4 C Honey

2 C Almond Flour (blanched and finely ground)

1/4 tsp Salt

1/2 tsp Baking Soda

3/4 C Shredded Coconut**

Glaze

3 Tbsp Confectioner's Sugar

1/8 tsp Turmeric (for color)

1 Tbsp Chamomile Floral Elixir


TO MAKE CAKE

  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs & oil.
  3. Whisk in coconut sugar, honey, chamomile elixir, and vanilla and coconut extracts.
  4. In a separate bowl, whisk almond flour, baking soda, and salt.
  5. Add dry to wet ingredients and stir until uniform.
  6. Fold in shredded coconut.
  7. Pour into cupcake pan lined with cupcake papers. Makes 1 dozen.
  8. Bake until toothpick inserted into center comes out clean. This took 18 minutes in my oven. I began checking at 15 minutes.

TO MAKE GLAZE

  1. Whisk together confectioner's sugar and turmeric.
  2. Slowly add Chamomile Elixir and whisk.
  3. Pour glaze over fully cooled cake. Garnish with chamomile flowers.

* I've grown to appreciate the flavor EVOO imparts to baked goods. You can use a lighter oil if you prefer.

** I used unsweetened shredded coconut. If you use sweetened, adjust coconut sugar and honey accordingly.


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