Slice of vegan gluten-free coconut loaf cake

Ingredients

For 1 serving

• Rice flour20 g
• Desiccated coconut6 g
• Coconut milk20 ml
• Rice milk15 ml
• Brown sugar9 g
• Potato starch4 g
• Baking powder1 g

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
2. Shake the tin of coconut milk well before measuring, as the fat separates.
3. In a bowl mix the rice flour, potato starch, desiccated coconut, brown sugar and baking powder.
4. Add the coconut milk and rice drink and whisk until the batter is smooth and lump-free.
5. Pour into the tin, level and bake for 40 minutes, until the top is golden and a skewer in the centre comes out dry.
6. Let it cool completely in the tin before turning it out and slicing.