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.