A delicate coconut cake without gluten, dairy, eggs, covered and accompanied by a raw mango cream.

The cake, gluten-free and dairy products, eggs do not contain their dough function is replaced with the help of other ingredients: linseed have binding function, the coconut meat gives moisture and replaces butter, soda couple and vinegar provides the leavening.

The mango custard cream is made with agar agar a great ally in the kitchen for creams, puddings, mixes without gluten and much more.

Ingredients for 8 patties of 6.5 cm in diameter:

  • 200 g brown rice flour (rice if gluten-free)
  • 60 g coconut flakes
  • 7 g of golden flax seeds
  • 120 g pulp minced coconut (kokomus of Rapunzel)
  • 50 g agave syrup
  • 200 ml water
  • 5 g baking powder
  • 2.5 g soda
  • 10 ml vinegar

Ingredients for mango cream:

  • 220 mango
  • 30 ml water
  • 1 g agar agar powder

How to prepare the mango cream

Blend the mango.

Agar agar dissolve in water, put on the stove because of the boil and cook about 1 minute, at this point has formed the gel. Add the agar agar gel with mango and put in refrigerator to thicken.

How to prepare the cake

Preheat oven to 180 ° C.

Lightly oil the molds you wish to use to bake your cake.

Warm up in a water bath of mango pulp which should soften.

Blend all dry ingredients and pour them into a bowl.

Combine the dry ingredients to wet ones: the softened mango pulp, agave syrup and the water, mix. The compound has the consistency of a normal dough for cakes.

At the last moment add the vinegar, stir quickly, pour into molds, place in oven for 25 minutes at 180 ° C.

The dough of this cake is very delicate I recommend it to cool completely before removing from the mold.


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