Dessert, Dairy Free, Gluten Free


A cake I've long pined for, now solidly in my arsenal of treats. It took me a while to attempt this cake (for no good reason), I hesitated to tackle its structure and chemistry. Suffice it to say, there are few things as delightful as a cake soaked in milk.


  • 4 Eggs, Separated
  • 1/2 cup Sugar
  • 2 tbs Sugar
  • 1 tbs Cinnamon
  • 1 tsp Vanilla
  • 10 tbs Millet Flour
  • 6 tbs Tapioca Flour
  • 4 tbs Masa Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Xanthan Gum
  • 3/4 tsp Salt
  • 2/3 cup Neutral Oil (Safflower, Sunflower, Canola...)
  • 2 15-ounce cans Coconut milk divided thusly: 3/4 cup, and 2 1/2 cups
  • 2 pucks Palm Sugar (~1/2 cup)


  1. Heat your oven to 350 degrees.
  2. Beat 1/2 cup sugar with the egg yolks until thick and light in color.
  3. Beat the egg whites with 2 tbs sugar until stiff peaks.
  4. Add the oil and 3/4 cup coconut milk to the egg yolk mixture.
  5. Add the dry ingredients to the yolk mixture and stir to combine.
  6. Fold the egg whites into the batter until just barely incorporated.
  7. Pour the batter into a 9x13 baking dish and slide it into the oven for 30-35 minutes, until springy to touch.
  8. While the cake is baking, add the 2  1/2 cups coconut milk and two pucks of palm sugar into a sauce pan. Reduce of medium heat until thick and syrupy. About 30 minutes.
  9. Remove the cake from the oven and allow it to cool.
  10. Poke holes in the cake with a fork and pour the syrupy coconut milk and sugar mixture on top, allow it to soak into the cake for a few hours.