Gluten-Free Coconut Cake
Super simple, 5-ingredient, gluten-free layered crepe cake
Servings: 8
Calories: 177kcal
Equipment
- non-stick pan
- high speed blender
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
Instructions
Crepes
- Combine all the ingredients.
- Mix in high speed blender until smooth.
- Cook on a non-stick pan on medium temperature on both sides.
Creme
- Combine coconut cream and monk fruit sweetener.
- Mix until smooth.
Layer the cake
- Lay a crepe on a plate.
- Spread a thin layer of cream on crepe.
- Repeat this for all crepes, placing a layer of crepe followed by a layer of cream.
- Garnish with your choice of fruit, such as strawberry.
- If desired, cover the cake and chill for an hour before serving.
Nutrition
Calories: 177kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 10mgPotassium: 193mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 9mgIron: 1mg