Raffaelo Coconut Almond Cake
Delicious vegan coconut almond cake with fine almond biscuit, coconut cream, coconut flakes and almond slivers.
Prep Time30 minutes mins
Cook Time30 minutes mins
Cooling Time2 hours hrs
Total Time1 hour hr
Course: Cake
Cuisine: Fusion
Keyword: Almonds, Coconut
Schwierigkeitsgrad: Difficult
Servings: 12 Pieces
Calories: 232kcal
For the almond biscuit
- 200 g spelt flour
- 50 g ground almonds
- 100 g sugar
- 1 tbsp baking powder
- 1 tsp soda
- 150 ml almond milk
- 1 tsp apple cider vinegar
For the coconut cream
- 400 ml coconut milk high fat version
- 3 tsp agar agar
- 1 pack vegan whipping cream
- 1 sachet whipping cream stiffener
- 4 tbsp sugar
- 25 g coconut chips
- 25 g chopped almonds
For the dough, mix all the dry ingredients in a bowl. Then add the almond milk and the vinegar. Kneat into a smooth dough with a hand mixer.
Pour the dough into a greased springform pan and bake at 180°C (360°F) for approx. 25min. Make a chopstick test before taking it out. Stick the chopstick into the dough. If the dough does not stick to the stick, the cake base is ready. Allow the cake base to cool inside the springform.
For the cream, put the coconut milk in a saucepan. Stir in agar agar and 2 tablespoons of sugar. Bring to a boil while stirring. Then let the mixture cool and stir while cooling.
In the meantime, pour the vegan whipped cream into a bowl. Add 1-2 tbsp sugar and cream stabilizer and mix until the cream is stiff.
When the coconut milk is lukewarm, carefully stir in the wipped cream. Then pour the coconut cream onto the cake base in the springform pan. Put the cake into the refrigerator for at least 2 hours to let the coconutcream stiffen.
Carefully remove the cake from the springform. Decorate with coconut flakes and chopped almonds and enjoy.
Serving: 1Piece of cake | Calories: 232kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 23mg | Potassium: 200mg | Fiber: 3g | Sugar: 12g | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2.3mg