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Nectarine & Coconut Cake with Sesame Flour (Vegan, Wheat-free)


50g Carwari Sesame Flour White

50g Corn Flour

50g Rice Flour

20g Desiccated Coconut

1 Teaspoon Baking Soda

2 Tablespoons Carwari Agave Nectar

50g Carwari Coconut Oil

165ml Coconut Milk

80ml Nectarine Puree (Mash or process 2 pitted nectarines)

1 Tablespoon Lemon Juice (Freshly Squeezed)

Egg white substitute - Aquafeba (Drained water from 1 can (425g) of no added salt canned chickpeas)

2 Nectarines - pitted and diced into a small cubes.

Coconut Lemon Runny Frosting (Optional)

40g Coconut Yogurt

80-90g Powder Sugar - Shifted

1 Tablespoon Lemon Juice (Freshly Squeezed)


1. Lightly grease and place a baking sheet on the bottom of a cake tin. Preheat the oven to 180 degrees.

2. Beat Aquafaba until soft peak and set aside.

3. Mix 3 kinds of flour, baking soda, desiccated coconut in a bawl.

4. Add coconut oil, coconut milk, agave nectar, nectarine puree and lemon juice into the dry ingredients and mix until well combined.

5. Mix the (4) into the beated aquafeba and mix. Add diced nectarines and mix roughly.

6. Pour the batter into a cake tin and bake for 25 to 30 minutes, or until golden brown and a skewer comes out clean.

7. Transfer the cake on a wire rack to cool completely.

8. Make the frosting. Mix all of the frosting ingredients until smooth and put in the fridge until use.

9. After the cake is completely cool, pour the runny frosting and decorate extra nectarine slices and mint leaves.

*If you don't pour the frosting on top, it's probably better to add more Agave Nectar.

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