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Alyona

Gluten-Free Coconut Cake

Super simple, 5-ingredient, gluten-free layered crepe cake
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Cook Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: Eastern European, French
Calories: 177
Ingredients Equipment Method

Ingredients
  

Crepe recipe
  • 3.5 oz chickpea flour
  • 3.5 oz tapioca flour
  • 120 ml coconut cream
  • 6 oz water hot
Cream
  • 6 tbsp coconut cream
  • 3 tbsp monk fruit erythritol sweetener or sugar

Equipment

  • non-stick pan
  • high speed blender

Method
 

Crepes
  1. Combine all the ingredients.
  2. Mix in high speed blender until smooth.
  3. Cook on a non-stick pan on medium temperature on both sides.
Creme
  1. Combine coconut cream and monk fruit sweetener.
  2. Mix until smooth.
Layer the cake
  1. Lay a crepe on a plate.
  2. Spread a thin layer of cream on crepe.
  3. Repeat this for all crepes, placing a layer of crepe followed by a layer of cream.
  4. Garnish with your choice of fruit, such as strawberry.
  5. If desired, cover the cake and chill for an hour before serving.