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Gluten-Free Coconut Cake
Super simple, 5-ingredient, gluten-free layered crepe cake
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Course:
Dessert
Cuisine:
Eastern European, French
Keyword:
gluten-free
Cook Time:
30
minutes
minutes
Servings:
8
Calories:
177
kcal
Author:
Alyona
Equipment
non-stick pan
high speed blender
Ingredients
1x
2x
3x
4x
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:
177
kcal
Carbohydrates:
24
g
Protein:
4
g
Fat:
10
g
Saturated Fat:
8
g
Polyunsaturated Fat:
0.5
g
Monounsaturated Fat:
1
g
Sodium:
10
mg
Potassium:
193
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
5
IU
Vitamin C:
1
mg
Calcium:
9
mg
Iron:
1
mg