#NourishingDesserts

[mech-station]

This vegan coconut cake is light, fluffy, and bursting with coconut flavor. Made with coconut flour, almond flour, and coconut milk, it's gluten-free, dairy-free, and refined sugar-free, making it a perfect treat for those with dietary restrictions.

Ingredients: 2 cups coconut flour. 1 cup almond flour. 1/2 cup tapioca flour. 1 cup coconut sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 can 13.5 oz full-fat coconut milk. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 2 teaspoons vanilla extract. 1 tablespoon apple cider vinegar. 1 cup unsweetened shredded coconut flakes.

Instructions: Set the oven to 350F 175C and heat it up. Prepare two 9-inch round cake pans by greasing them and lining them with parchment paper. Mix coconut flour, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the coconut oil and add the applesauce, vanilla extract, and apple cider vinegar to another bowl. Mix the ingredients together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Shred the coconut flakes and mix them in. Spread the batter out evenly in the cake pans that have been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cakes out of the oven, let them cool for 10 minutes in the pans before moving them to a wire rack to cool all the way down. When the cake is cool, put the layers together and frost it however you like.

Prep Time: 20 minutes

Cook Time: 30 minutes

Alex Cooks

[romainshtz]

Sweet Soup with Longan and Snow Fungus

Indulge in the delicate flavors of Longan and Snow Sweet Soup, a dessert that combines sweet longan fruit with the refreshing taste of snow fungus. Join our Pinterest community and explore the fascinating world of international cuisine, one recipe at a time.