Versatile vanilla and coconut cake
» OR MAKES 8 MUFFINS ONE 20 X 10CM LOAF 200g (2 cups) almond meal 60g (1/2 cup) tapioca flour 45g (1/2 cup) desiccated coconut 1 tsp baking powder 100g butter 1 tsp coconut oil 60ml (1/4 cup) maple syrup 1 tsp ground cinnamon 1 tsp vanilla bean paste 185ml (3/4 cup) almond milk, or milk of your choice 2 eggs, lightly beaten 2 tsp apple cider vinegar 200g (1 cup) mixed berries 1 Preheat the oven to 180°C. Grease and line your chosen vessel (a 20 x 10cm loaf tin or 8 holes of a 12-hole muffin tin) with baking paper. 2 In a large bowl, combine the almond meal, tapioca flour, coconut and baking powder. 3 In a small saucepan over a medium heat, melt the butter then add the coconut oil, maple syrup, cinnamon and vanilla bean paste. Cook the liquid until it begins to bubble, then set aside to cool slightly. 4 Add the almond milk and eggs to the flours, along with the cooled butter mixture and apple cider vinegar. Stir thoroughly until everything is combined. 5 Pour the cake batter into the loaf tin or muffin holes and top with the berries, or whatever LOW-FODMAP ingredients you’d like to use. 6 Place in the oven for 45 minutes to 1 hour – the timing depends heavily on whether you’re making a loaf or muffins, so check on them intermittently, and be ready to spray any fruit on top with a little oil while cooking, if necessary. 7 Once cooked, remove from the oven and allow to cool slightly before gently removing from the tin. Set onto a wire rack, and allow to cool completely before slicing.