Ingredients
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Coconut Crust
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300 g Almond flour
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1 cup Oat flour
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100 g Rice flour
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2 tsp Baking powder
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200 ml Almond milk
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140 ml Coconut flakes
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1 Vanilla pod
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2 tbsp Juice of lime
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8 tsp Maple syrup
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60 g Coconut oil
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Coconut frosting
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400 ml Coconut cream
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5 tbsp Maple syrup
Directions
As my partner’s birthday approaches, I start thinking every day about what the new healthy cake should be like. I love to make him so happy. I always want not only to wish him health, but also to provide him every day by serving him delicious and healthy things prepared with thought and love. However, to be happy, you must be healthy! When I give him health, I also give him happiness. It’s so simple! Ah, it is such a pleasure to bring health! This time I went for one of my fiancé’s favourite cakes – Raffaello cake. I wanted to make it vegan, gluten-free and refined sugar-free. Well, I made it and it became simply unique! It exceeded my expectations! If someone tells you that you can’t make a vegan and gluten-free cake, don’t believe them but prepare it and eat it with pleasure. Let others look and wonder how you did it.
If you do not have maple syrup, you can easily replace it with honey or agave syrup. I love fruit decorations, but you can adjust the decorations to your tastes and those of the people you love. I cut the crusts in two. You can easily bake two crusts at the same time in separate forms. Be careful when cutting, as the crust becomes damp and difficult to cut. To make the recipe it is very important to dance to music, sing and enjoy while cooking. Finally, while distributing the cake’s pieces, try not to serve the biggest in your plate.😄
Steps
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1
Done
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Coconut CrustGrind the raw peeled almonds until you get flour. Be careful not to over-grind, because you will get almond paste. |
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2
Done
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Mix the flour, baking powder in a large bowl. |
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3
Done
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Add the coconut shavings to the mixture. Stir well. |
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4
Done
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Place the vanilla pod on a board and press it lengthwise with your fingers to flatten it better. Cut it lengthwise with a knife. |
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5
Done
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Open it with your fingers and then scrape the contents of the pod with a knife and add it to the flour mixture. |
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6
Done
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Add lime juice to almond milk. |
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7
Done
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Grease a form with a falling bottom and a diameter of 18 cm. You can easily use a smaller form. |
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8
Done
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Melt the coconut oil in a water bath. |
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9
Done
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Add the wet ingredients to the dry ones and stir. If necessary, add more gluten-free flour of your choice. |
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10
Done
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Pour the mixture into the form and bake in a preheated oven at 180°C degrees for 17 minutes. |
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11
Done
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Coconut FrostingTo prepare the coconut cream, it is very important to set the coconut cream in the refrigerator from the night before. |
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12
Done
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Turn the can upside down and open it. The water from the cream remains below. We don't need it, so pour it in and save it for another recipe. Separate only the coconut cream in a large bowl. |
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13
Done
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Add the maple syrup. |
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14
Done
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Blend with a mixer until fluffy white cream. Be careful not to overdo it. |
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15
Done
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Once the layer has cooled, you can cut it in two. |
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16
Done
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Spread one part with the coconut cream frosting. |
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17
Done
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Carefully place the other layer on top. |
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18
Done
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Spread with the remaining coconut cream using a cake decoration tool. |
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19
Done
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If you have some coconut cream left, you can decorate the cake with it. Put whatever decorations you want extra and enjoy the delicious light cake.😋 |
