Buy all ingredients right below the recipe
INGREDIENTS FOR THE SPONGE CAKE
- 150 g gluten-free flour
- 100 g almond flour
- 1 pinch salt
- 1 tsp baking powder
- 80 g coconut oil
- 100 ml almond milk
- 120 ml coffee
- 100 g erythritol
INGREDIENTS FOR THE CREAM
- 350 g tofu
- 60 g erythritol
- 400 g coconut milk
- 40 ml almond milk
- 1 tsp vanilla extract
INGREDIENTS FOR LAYERING
- 120 ml coffee
- 2 tbsp cocoa powder
INSTRUCTIONS
- 1If you have any food sensitivities or are following a diet, please make sure to check the ingredients before preparing this recipe!
- 2For the sponge cake, mix the gluten-free flour, almond flour, salt, and baking powder, then add the liquid coconut oil, almond milk, coffee, and erythritol.
- 3Mix the batter and pour it into a baking dish lined with baking paper (approx. 18 x 18 cm), then bake in a preheated fan oven at 180 degrees Celsius for 30 minutes.
- 4Mash the tofu in a food processor or blender, then add the erythritol, coconut milk, almond milk, and vanilla extract.
- 5Cut the cooled sponge cake into slices, dip them in coffee, and layer them in glasses with the tofu cream, sprinkling each layer with cocoa powder, which can also go on top of the dessert.
- 6It is recommended to let it rest for a few hours before serving.
