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Versatile base cake

A simple, versatile base cake, use it as-is or customise with fruit, nuts, or seeds.
Servings: 10 people
Author: Alexandra Hinkel

Ingredients

  • 200 g Coconut Oil
  • 250 g Jaggery / Palm sugar (very dark sugar)
  • 300 g flour (if possible gluten-free)
  • 5 eggs
  • 1 tsp baking powder

additional ingredients

  • 4 apples, peeled and cut into small pieces
  • 100 g Blueberries
  • Raisins, seeds, nuts, or other flavourings

Instructions

  • Preheat the oven to 200°C. Beat the coconut oil and jaggery / Palm sugar together until the sugar is fully incorporated and the mixture is smooth. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder until you have a smooth batter — this is your base
    If using add-ins, fold them in now. Pour the batter into a greased cake tin of your choice. Place in the oven, then immediately lower the temperature to 180°C. Bake for 30 minutes, or until a skewer inserted in the centre comes out clean.
    Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.