Raw Caster Sugar: Also known as golden caster sugar (superfine sugar). Normal white caster sugar can be used instead, but the raw caster sugar adds to the toastiness of the coconut.

Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. Soy Milk– I used a little soy milk for the non-dairy milk part of this recipe, but of course you could switch this for coconut milk. Storing and FreezingAdd vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.

Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine. you expect these to taste like buttermilk biscuits (news alert: it’s basically impossible to replicate buttermilk biscuits using grain-free flours. Coconut flour will never taste like regular flour… because it’s made out of coconut 🙄) I think I already mentioned that these are made with coconut flour (heh). Well, one thing to know about coconut flour is that it’s a bit drycompared to other grain-free flours. I typically use a combination of almond flour, coconut flour and tapioca flour when I bake grain-free cakes ( my cakes are amazing BTW… even if you’re not on a GF/paleo diet), but I wanted to share a biscuit recipe using just ONE flour. We recently found out my husband, Roby, has an slight almond allergy and I figure there must be many others out there like him. Truthfully, this recipe is basically the same as my savory Italian coconut flour biscuits. But, I figure that this recipe will be easier for folks to find (I think) when googling or searching the interwebs.Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Cream The Butter And Sugar Mix the dry ingredients together with a fork in a large bowl then cut cold vegan butter orshorteninginto the flour mixture. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse breadcrumbs with some larger pea-sized pieces. Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.) TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again. you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits

Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer.Start by preheating the oven. First stir the apple cider vinegar into the coconut cream and let it sit while you prepare the dry ingredients. Cocoa powder B –a plain old cocoa powder will do. My go-to Cocoa Powders in New Zealand are Cadbury and Nestle. I was done with the cake in about 2 hours and was pleasantly surprised by how tasty it was. It had the coconuty flavour coming through, but not in an overpowering sort of way, which was perfect for me. The moist sponge cake and the cream frosting together was a perfect match. It can easily pass off for a celebration cake, or if its for tea time, then adapt them into cupcakes and pipe out some frosting. The cake is fab without the frosting as well, if you prefer it that way. The next time I may add a dash or two of coconut rum to take it to the next level :)