In the spirit of a fresh new year, I (Jess) am working on a few healthier twists to my traditionally indulgent desserts. Today’s tea cakes use only a handful of ingredients and are simple to prepare; without sugar, traditional flour or dairy, they satisfy a craving without cratering a New Year’s resolution. The coconut flakes lend a slightly-sweet and nutty flavor with a flaky bite, making these my new afternoon tradition with a steaming chai tea. Keep reading for the recipe…
Coconut Tea Cakes
*gluten-free, dairy-free, refined sugar-free
Adapted from Around My French Table: More Than 300 Recipes From My Home to Yours
- 4 large egg whites, room temperature
- 1-1/2 cups finely shredded unsweetened dried coconut (avoid the large unsweetened coconut ribbons)
- 2/3 cup coconut palm sugar
- 1/4 cup plus 1 Tablespoon superfine rice flour (I used brown rice flour)
- 3 Tablespoons potato starch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 Tablespoons (1 stick or 1/4 cup)Earth Balance butter, melted
- powdered/confectioner’s sugar (optional)
- Preheat oven to 350 degrees and spray two 12-cup mini-muffin tins or line them with paper liners.
- In a large bowl, using an electric mixer or a whisk, beat the egg whites until they’re smooth and a little bit foamy. Switch from the mixer or whisk to a spoon and gently mix in the remaining ingredients, one at a time. The batter should have a nice sheen to it.
- Spoon the batter into the prepared tins, filling them almost to the top of the cups. Bake for 17-20 minutes, or until the edges of the mini cakes are slightly golden and a toothpick inserted into the center of one of the cakes comes out clean. Remove from the oven and immediately unmold the cakes; I used a small cocktail fork to help remove them. Let the cakes cool on a wire rack. Serve warm or at room temperature. Sprinkle with a bit of powdered sugar, if desired, right before serving.
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