Vegan Gluten-free Chocolate Coconut Raspberry Cake

Coconut Cake

Chocolate Coconut Raspberry Cake
Gluten-free Coconut Raspberry Cake
Gluten-free Chocolate Coconut Raspberry Cake
Vegan Raspberry Cake
Vegan Chocolate Raspberry Cake
Vegan Coconut Raspberry Cake

Wydruk przepisu
Vegan Gluten-free Chocolate Coconut Raspberry Cake
Chocolate Coconut Raspberry Cake. It consists shortcrust pastry, chocolate cream, coconut panna cotta and raspberry jelly. Gluten-free and vegan friendly.
Raspberry Cake
Dania Dessert
Prep Time 1,5 hours
Passive Time 30 minutes
Servings
Ingredients
CHOCOLATE CREAM
COCONUT PANNA COTTA
RASPBERRY JELY
Dania Dessert
Prep Time 1,5 hours
Passive Time 30 minutes
Servings
Ingredients
CHOCOLATE CREAM
COCONUT PANNA COTTA
RASPBERRY JELY
Raspberry Cake
Instructions
TO MAKE THE CRUST
  1. Preheat oven to 390 F (200 C).
  2. In a large mixing bowl combine your flours, potato starch, caster sugar, salt and whisk together.
  3. Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
  4. Press the dough into a 7 - 8 inches springform cake pan and prick it all over with a fork.
  5. Bake in the preheated oven for 15 - 20 minutes, or until the crust is golden brown across the bottom.
  6. Remove from the oven and cool.
TO MAKE THE CHOCOLATE CREAM
  1. The millet pour boiling water and then rinse with running water. Then cook in 1 1/4 cup of water on low heat for about 12-15 minutes.
  2. Cooked and cooled millet place in the bowl of a blender with the baked sweet potato, coconut milk, cocoa powder, vanilla paste.
  3. Blend on low, gradually increasing to high. Blend on high for 2-3 minutes until silky-smooth.
  4. Add the melted chocolate and blend until just combined.
  5. Pour the filling into the chilled crust. Put the cake in the fridge. At this time, make coconut panna cotta.
TO MAKE THE COCONUT PANNA COTTA
  1. Pour the coconut milk into a small saucepan. Add xylitol and agar. Mix thoroughly.
  2. Heat to 80 - 90 degrees. Remove from heat. Allow to cool slightly.
  3. Pour into the cooled chocolate filling and leave to solidify. Put the cake in the fridge. At this time, make raspberry jelly.
TO MAKE THE RASPBERRY JELLY
  1. If you use frozen raspberries, dissolve them. Then mash them with a fork.
  2. Add sugar and agar. Mix thoroughly.
  3. Heat to 80 - 90 degrees. Remove from heat. Allow to cool slightly.
  4. Pour into the cooled coconut panna cotta and leave to solidify. Put the cake in the fridge.
  5. Decorate with raspberries.

ENJOY!

Chocolate Cake
Vegan Coconut Raspberry Cake
Vegan Chocolate Cake
Vegan Chocolate Coconut Cake
Gluten-free Chocolate Coconut Raspberry Cake
Vegan Gluten-free Raspberry Cake
Gluten-free Chocolate Raspberry Cake
Vegan Chocolate Coconut Raspberry Cake
Vegan Chocolate Coconut Raspberry Cake

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