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Gluten-Free Coconut Rice Pudding Cakelets

Gluten-Free Coconut Rice Pudding Cakelets
You may recall me saying when making my Whisky and Ginger Bundlettes I had some mixture left over and nowhere to put it! Well, the wonderful people from Nordic Ware came to my rescue and sent me a fantastic Ruffled Medallion Cakelet pan, in the hopes I would always have somewhere for left over cake batter in future. However, I decided right away that this pan was far too special to be used just for left overs. I had a bit of a think and these little cakelets were born!


I decided I ought to try my hand at gluten-free baking. We have a couple of friends who are gluten intolerant and the best I could offer them was a standard cake with the flour swapped out for a gluten free flour mix from the supermarket. Although edible, those cakes never turn out as well as the ones using wheat flour so I wanted to make something that would be even BETTER because it’s gluten free.

I spoke to the lovely Howard Middleton (the charismatic baker from GBBO ’13) on Twitter and he told me that rice flour is a good flour to use in cakes when combined with coconut and a little xanthan gum for texture. I was instantly reminded of my Coconut Rice Pudding which combines pudding rice with the flavour of coconut into a delicious dessert. I quite often pair this with some mango slices poached in a rum-spiked syrup so I set about creating this flavour combo in my gluten free cakelets.














I made my own pudding rice flour by whizzing up pudding rice in my Optimum 9400 blender for 30 seconds. It worked perfectly and I had a flour that I KNEW would taste like rice pudding! If you don’t have an Optimum 9400, you could always use store bought flour.




Rather than using butter in these cakes, I used some delicious Lucy Bee Extra Virgin Organic Raw Coconut Oil. This is simply divine and a fantastic ingredient in baking. As well as adding a great flavour, this coconut oil has a bunch of health benefits too; just have a quick browse online if you’d like to know more. You’ll also notice I use less coconut oil than you may do with other fats; this is because it contains no water unlike butter meaning you don’t need to use as much which can also mean a few less calories!

Included in my syrup is a generous splosh of rum; I used a delicious Ron Miel (Honey Rum) my parents bought me when out in Tenerife but I’m sure any rum would be delicious.


As you can see, I couldn’t resist for long before I HAD to tuck into one. They are absolutely delicious and I think SO much better for being gluten free and having rice flour in!

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Gluten-Free Coconut Rice Pudding Cakelets
Delicious little gluten free cakes, perfect for afternoon tea or a dessert when combined with rum-spiked mango and creme fraiche.
Ingredients
  • 4.5oz rice flour
  • 2oz dessicated coconut
  • 6oz caster sugar
  • 4.5oz coconut oil
  • 3 medium eggs
  • 3-4tbsp coconut milk
  • 1tsp xanthan gum
  • 2tsp gluten-free baking powder
  • For the poached mango (optional):
  • 1 mango, skin and stone removed and cut into slices
  • 0.5cup sugar
  • A large splosh of rum
  • To serve:
  • Creme fraiche
  • a mixture of toasted and untoasted dessicated coconut
  • Instructions
    1. Prepare the tin and preheat the oven to 160ΒΊC.2. Place all of the cake ingredients into a mixing bowl or the bowl of a stand mixer and beat together until fully combined. Don’t worry if the mixture looks a little bit gelatinous, this is caused by the xanthan gum at this stage but will not affect the finished cakes.3. Spoon into the tin and bake for around 15-25 minutes or until done. Leave to cool for 10 minutes then turn out onto a cooling rack before leaving to cool completely.4. For the mango, simple combine the sugar with 0.5 cups of water and the rum and bring to a simmer. Place the prepared mango in the syrup and poach until tender. Serve with some of the syrup poured on the cakes and a dollop of creme fraiche on the side. Garnish with the dessicated coconut if desired and enjoy!
    Details
    Prep time: Cook time: Total time: Yield: 6 cakelets.

    For more gluten free bakes and desserts, check out these from other bloggers:

    Disclaimer: I received the Ruffled Medallion Cakelet pan as a gift from Nordic Ware and was not expected to review it or write about it at all. I did because, quite simply, I think their products are awesome! I also received some Lucy Bee Coconut Oil for free to review. As always, I wasn’t expected to write a positive review and all views expressed are my own personal opinions.


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