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- 150g (5oz) dairy-free sunflower spread - we used Pure - plus extra to grease
- Finely grated zest and juice (about 3 tbsp tbsp) of 1 orange
- 100 ml (3 1/2fl oz) coconut milk
- 75 g (3oz) ground almonds
- 1 large egg
- 1 tsp. gluten-free baking powder
- 125g (4oz) caster sugar
- 125 g (4oz) gluten-free plain flour blend - we used Doves Farm
- 50 g (2oz) desiccated coconut, optional to ice
For the icing
- 40 g (1 1/2oz) caster sugar
- 1 tsp. cream of tartar
- 1 Tbsp. egg white
- A few drops vanilla extract
- Toasted coconut flakes (optional), to decorate
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment.
- Step 2
To make the cake, put all the cake ingredients into a food processor and pulse to combine (alternatively beat by hand in a large bowl). Scrape the mixture into the lined cake tin and bake for 35-40min or until golden on top and a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then remove from tin and cool completely on a wire rack.
- Step 3
For the icing, put sugar and cream of tartar into a small bowl and add 2tbsp boiling water. Stir to dissolve. Put egg white into a separate medium bowl and start whisking with handheld electric beaters. With motor running, gradually add sugar mixture. Continue beating until icing holds stiff peaks - about 5min. Beat in vanilla.
- Step 4
Spread meringue icing on top of the cooled cake and decorate with coconut flakes, if you like. Serve in slices.
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To store
Store the un-iced cake in an airtight container at room temperature for up to two days. Complete recipe to serve.
Per Serving:
- Calories: 364
- Total carbs: 36 g
- Sugars: 22 g
- Total fat: 22g
- Saturated fat: 8 g
- Protein: 5g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
