Gluten-Free Coconut Cake
Super simple, 5-ingredient, gluten-free layered crepe cake
high speed blender
- 3.5 oz chickpea flour
- 3.5 oz tapioca flour
- 120 ml coconut cream
- 6 oz hot water
- 6 tbsp coconut cream
- 3 tbsp monk fruit erythritol sweetener or sugar
Combine all the ingredients.
Mix in high speed blender until smooth.
Cook on a non-stick pan on medium temperature on both sides.
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.