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Flour-free and lactose-free coconut cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
10 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Eggs4 unit(s)
- Demerara sugar3 tablespoon
- plant milk250 ml
- Olive oil1/3 cup
- Grated unsweetened coconut100 g
- Chemical Yeast1 tablespoon
- In a blender, add the eggs, demerara sugar, vegetable milk, and olive oil.
- Beat well and add the unsweetened grated coconut and the chemical yeast, stir with a spatula.
- Bake in a preheated oven at 180 degrees for approximately 35 minutes.
- OBS.: You can substitute demerara sugar for xylitol, or coconut sugar. And you can replace olive oil with extra virgin coconut oil.
- SPRAY REVENUE: In a pan I added: 50 ml of plant milk 1 tablespoon demerara sugar 2 tablespoons unsweetened shredded coconut Mix over low heat and place on top of the still warm cake. Before, with a toothpick make holes to absorb the syrup.
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