Scone Cake (Gluten Free)

Scone Cake (Gluten Free)

When I first purchased my thermal cooker, I discovered that one of the most popular recipes to make in this appliance after stew, is scones. Of course I wanted to try this but I wasn’t about to use the traditional recipe (needed to be gluten free!) so I set about finding one that I could.

Unfortunately it failed miserably in the thermal cooker and came out a soggy mess (I will keep trying in the thermal cooker!) but, I took them out and popped them in the oven, and served them up to Chris and the kids who loved them! The next day I made the recipe again but this time I pressed the mixture into the tin and made it like a cake as opposed to scones. I also added chopped dates (high in carbs I know, but tasty none the less!). This also was a huge success. Give it a go and let me know if you tweak it at all!


  • 2  cups almond meal/flour (the blanched/lighter coloured one)
  • 1/2 cup coconut flour
  • ¼ cup xylitol or preferred granulated sweetener
  • 1 tsp. baking powder
  • 1/2 tsp. pink salt
  • 2 large eggs or egg substitute
  • 1/2 cup coconut milk (or milk of choice)
  • 5 Tbsp. melted coconut oil or grass fed butter
  • 1 tsp. maple extract (or vanilla)
  • 1/2 cup chocolate chips, blueberries, dates etc (or preferred add-in)


  1. Preheat the oven to 180C. If using an air fryer, there is no need to preheat.
  2. In a medium bowl, combine all dry ingredients.
  3. In a small bowl, combine wet ingredients.
  4. Combine the wet and dry together. The dough should be soft but not crumbly or too thick – you should be able to shape it into balls or flatten it out easily. Add a little more coconut milk a tiny bit at a time if necessary.
  5. Fold the extras into the dough.
  6. Press the dough into a greased cake tin.
  7. Alternatively you can form it into balls and place on a baking tray lined with baking paper.
  8. Bake for about 30 minutes or until cooked through.
  9. Allow to cool completely before removing and slicing.
  10. Serve topped with lots of grass-fed butter.



  • If too crumbly, add some extra oil or butter to recipe