This easy peasy recipe creates gluten free bite-sized pieces of coco-nutty goodness – they’ll bring a smile to anyone’s face and are the perfect accompaniment to an evening filled with friends and family!
Suitable for: gluten free
140g Brown sugar
70g Sorghum flour
70g Ground Almonds
25g Ground golden flaxseed
1.5 tsp Gluten free Baking powder
0.2 tsp Vanilla powder
175g/6 oz butter (melted)
For the butter icing:
50g/1 ¾ oz butter (softened)
100g/3 ½ oz icing sugar
200g/7 oz white chocolate
1 tbsp rapeseed oil (coconut or sunflower oil also works)
150g/5 ½ oz desiccated coconut
Preheat the oven to 180°C / 350°F / Gas 4.
Start by making the sponge. Pour the dry sponge ingredients into a large mixing bowl and add the eggs and melted butter. Mix with a wooden spoon or electric hand whisk until well combined. Pour into a 7” cake tin, pre-lined with parchment paper. Bake in the oven until golden brown and bounces back when pressed. Once cooked through, allow to cool before turning out of the tin. Use a palette knife to loosen the cake and tip onto a cooling rack. Leave the cake to cool down for at least two hours.
Take your cooled sponge cake and cut into quarters. Use a quarter in each hand to rub against each other so the cake turns to crumbs. Use your hands to break up any large pieces that may be left over.
Now make the butter icing. Whisk the softened butter with the icing sugar until light and fluffy with no lumps present. Then add this to the bowl of cake crumbs. Distribute the icing in small chunks throughout the cake mix and use the back of a spoon or your hands to mix through and combine together to form a dough.
Roll the cake dough into balls the size of small truffles or bite size pieces, place on a plate and into the fridge for at least four hours.
Once the cake truffles are firm, melt the white chocolate in the microwave and add the oil after to loosen it. Put the desiccated coconut in another bowl ready to cover the cake truffles in.
Remove the cake truffles from the fridge and using two spoons, dunk them in the white chocolate until fully coated. Then pop in the desiccated coconut and use your fingers to give an even coating all over. Put the finished truffles on a clean plate.
Repeat this process with the rest of the cake truffles and leave to set in the fridge for an hour.