Lemon Poppy Seed Coconut Finger Cakes

… What is a Finger Cake?

Well, it seems there are many different types of finger cakes (I had no idea) when you search the Internet. Some results show decorated cakes with the edge lined with Kit Kats or another type of chocolate-covered stick-shaped cookie. Some results are desserts based on Ladyfinger biscuits. And some recipes are cakes decorated with “fingers”.

Mine are nothing like these afore mentioned treats. This recipe (as you can see in the photos) creates little “cakes” that are really more of a cross between a scone and a muffin. They are tender and light in texture; not a dense texture of a muffin. Muffins can be tender and light while still having a solid or dense structure to them, I realize. These finger cakes (though they look solid) have more of a fall-away texture when you bite into them. The mouth-feel is similar to “whole grain” from the almond, coconut, and oat flours. I wasn’t anticipating that result when I created the recipe, but find that I really like the textural change from standard muffins. (Don’t shy away because of this trait … they definitely aren’t sandy or unpleasantly grainy.)

As for the sweetness of these finger cakes … it is mild. I see them as a perfect brunch pastry. They won’t cause an unnecessary sweet rush, but will offer a more subdued sweetness that is a perfect contrast to the savory dishes that are commonly served at a brunch, such as sausage or meats, eggs, etc. The coconut flour, with its naturally sweet notes, reduces the need for excessive amounts of refined sugar. No refined sugar is used, in fact. Agave nectar brings in the rest of the “sweet” needed. The lemon plays a deliciously tart counterpart. And I think the poppy seeds add so much intrigue to the cakes’ appearance, and adds additional crunch. Shredded coconut … well, if you’re a regular here, you know that I think coconut adds extra chewy, crunchy, sweet yum to, well, everything.

You’ll also notice that there’s no rising as these cakes are baking. This concerned me at first, but one bite and I knew this wasn’t a problem. They keep their shape well when baking, too, but I wasn’t sure initially on this either, so I placed them in muffin papers on a baking sheet. Not really necessary, but I think the decorative cupcake/muffin papers are a nice touch. These cakes deserve to get dressed up for a brunch, right?

Lemon Poppy Seed Coconut Finger Cakes have a simple elegance to them … not stuffy and pretentious, just a little classier than a standard muffin (but you must know how much I love muffins, so there’s no dissing them here). They’ll most likely find a spot on my gluten-free, dairy-free Easter brunch buffet table. How about yours?

You can bake this finger cakes recipe knowing that it is gluten-free and dairy-free. It’s also free of peanuts and soy. Happy Baking!

Gluten-free Dairy-free Lemon Poppy Seed Coconut Finger Cakes

Prep time: 10-15 minutes

Baking time: 17-19 minutes

Oven temp: 350ºF

Makes: 11-12 finger cakes

Ingredients:

2/3 cup (75g) blanched almond flour – I use Honeyville

2/3 cup (75g) coconut flour

2/3 cup (75g) oat flour – I use rolled oats and grind them into flour in my food processor

1 ½ teaspoons guar gum

1 teaspoon baking powder – I use Clabber Girl or Rumford

1 teaspoon baking soda

½ teaspoon kosher salt

2/3 cup shredded coconut, plus extra for sprinkling if desired

1 Tablespoon poppy seeds

zest of one lemon

2 large eggs

2/3 cup agave nectar

½ cup coconut yogurt, plain – I use So Delicious

1/3 cup unrefined coconut oil, melted

2 teaspoons fresh lemon juice

Directions:

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.

Combine flours in a bowl. Sift in guar gum, baking powder, and baking soda. Stir in salt, shredded coconut, poppy seeds, and lemon zest. Set aside.

Whisk together eggs, agave, yogurt, oil, and lemon juice in stand mixer or with hand-held mixer. Blend dry mixture into wet mixture until well combined.

Scoop 1 level scoopful of a #20 scoop (about the size of a standard ice cream scoop) into 11-12 cupcake/muffin paper cups on parchment-lined baking sheet.

Bake 17-19 minutes, or until toothpick inserted in center comes out with just a few crumbs but isn’t wet. Transfer cups to a cooling rack. Garnish with additional coconut on the tops of the cakes, if desired.

Serve warm or at room temperature. Store extra finger cakes in a re-sealable, airtight container at room temperature for up to three days.

Safe food is a journey … Thrive!™

 Other recipes you might enjoy:

Prosciutto and Asparagus Quiche Cups

Chocolate Chip Banana Bread French Toast

Blueberry Vanilla Cream Scones