For the ground
- 85 g teff flour (dwarf millet flour)
- 35 g wholemeal rice flour
- 20 g organic corn starch + 20 g for the baking pan
- 20 g xylitol (sugar substitute)
- ½ teaspoon baking soda
- ½ organic lemon – some zest of it
- 125 ml of water
- 125 ml coconut milk
- ½ tbsp apple cider vinegar
- 1 pinch of crystal salt
For the cream
- 300 g coconut quark ( firm yoguhrt )
- 200 ml coconut oil
- 90 g agave syrup
- Roast 10 g desiccated coconut, fine
For the topping
- Roast 2 tbsp coarse coconut flakes (also called coconut chips) – fat-free
- Seasonal fruits – wash and prepare for topping
Nutritional values per piece
- Calories435 kcal
- Carbohydrates23 g
- Protein 2 g
- Fat32 g
Preheat the oven to 180 ° C top / bottom heat.
For the coconut cake, first line the bottom of a small springform pan (18 cm Ø) with baking paper. Then grease the edge of the pan with a little coconut oil and dust with 20 g corn starch.
For the base, put all the dry ingredients in a bowl and add a little lemon zest. Then add the water, coconut milk and apple cider vinegar and mix into a smooth batter.
Pour the dough into the prepared pan and smooth it out. Then bake in the oven for approx. 25 minutes. Then do the wooden stick test: If no dough sticks to the stick, the cake is ready.
Take the cake out of the oven and let it cool down in the tin!
For the cream, heat the coconut oil very gently in a saucepan (max. 35 ° C), then stir in the agave syrup, desiccated coconut and quark until everything is evenly mixed (emulsified).
If the mixture does not remain homogeneous, put the whole thing into the pot again, heat it up again slightly and mix well again.
Put the mixture on the now cooled base and smooth it out. Then put the cake in the refrigerator for 2 – 3 hours so that it becomes really firm.
Then remove it from the mould and smooth the edge evenly with a spatula.
Slide the coconut cake onto a plate, sprinkle with coconut flakes and serve garnished with fruit.