Before I was gluten-free, and living at home, my mom used to make this amazing cake she called ‘Fruit Punch Cake’. I haven’t had it in years. Recently I asked my daughter to make a gluten-free cake and my mouth was anxious to have my mom’s yummy cake again.
So I did a bit of adapting and she whipped this up. We ate it all in less than 12 hours!
It was amazing!
So I decided to make it again, and this time write out what I’d told her to do. We took pictures so you can all see.
I use Xylitol at home so this recipe is gluten-free AND sugar-free. If you have celiacs or diabetics in your life… they will love this treat!
Gluten-Free Tropical Cake Squares
1¼ cups xylitol (or 1½ cups sugar)
*2/3 cup bean flour
*2/3 cup coconut flour
*2/3 cup rice flour
*½ cup sorghum flour
*2 tbsp guar gum
2 large eggs (or 1 cup eggs)
1 tin undrained crushed pineapple
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla
(*Above 5 starred ingredients may be replaced with 2 ¼ cups white flour, for a version that is not gluten-free)
1 cup coconut (unsweetened)
¼ cup cream (use coconut milk for dairy-free option)
¾ cup xylitol (or sugar)
½ cup margarine or butter
- Line a baking pan with parchment paper or grease it well.
- Combine batter ingredients in a bowl and mix well.
- Spread the batter evenly in the pan.
- Sprinkle coconut over the top.
- Bake at 350 degrees for 25 minutes.
- While it is baking, prepare the glaze.
- Mix glaze ingredients in a small pot and mix well.
- Bring glaze to a boil, stirring occasionally.
- Remove pot from heat.
- When you remove the cake from the oven prick holes in the top all over with a fork.
- Pour glaze evenly over the cake.
- Let cool.
- Cut into squares. Serve.
Let us know how you like it!
I’d love to hear how the recipe worked out for you! Feel free to ask questions too! Have you ever used xylitol in your baking?
A Carla Anne Feature Recipe