Lactose Free Coconut Yogurt Cake — Meal

Macros (per serving)

Fat

63%

(17 g)

Protein

8%

(5 g)

Carbs

29%

(18 g)

17 g Net,

1 g Fiber

248 Calories (per serving)

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Oven dish

Cakes

Lactose Free Coconut Yogurt Cake

Ingredients

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Pie

8

Bottom

Almond flour

20 g

Mixed spice

1 tsp

Ghee (melted)

30 g

Maple syrup

2 Tbsp

Filling

Coconut milk

250 ml

Gelatin powder

3 Tbsp

Coconut yogurt

400 g

Honey

3 Tbsp

Vanilla powder

12 tsp

Topping

Cherries (frozen)

300 g

Instructions

Difficulty

Normal

Prep time

11 hr 10 min

Cook time

45 min

1

Preheat the oven to 175 degrees Celsius and line the bottom of a springform tin (diameter 18 cm) with baking paper.

2

Combine all the ingredients for the bottom in a bowl and stir well until a granular mass forms.

3

Spoon the mass into the spring form and press well to make an even pie crust.

4

Bake the pie crust for about 15 minutes and let it cool completely.

5

Pour the coconut milk into a saucepan and sprinkle the gelatin powder over it. Let it stand for 5 minutes.

6

Stir the gelatin powder well into the coconut milk until no lumps are visible. Bring the mixture to a very light boil and then immediately remove the pan from the heat.

7

Let the mixture cool to 40 degrees Celsius, use a kitchen thermometer. In the meantime, let the coconut yogurt come to room temperature.

8

Has the mixture cooled to 40 degrees? Spoon in the coconut yogurt, honey and vanilla, do this quickly, otherwise the mixture will start to solidify.

9

Spoon the filling onto the (cooled) pie crust and smooth with a spoon. Place the cake in the fridge overnight to completely set.

10

Make the topping by gently boiling the cherries in a saucepan until thick - about 25 minutes. Let this mixture cool and spread it over the cake.

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Details

Allergens

Nuts, Fruit

Diet

Paleo, Vegetarian

Course

Snack

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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