Gluten free coconut cake

Introduction

Have you ever dreamed of biting into a moist, fluffy slice of tropical bliss without worrying about gluten? Let me tell you, this Gluten free coconut cake answers every coconut-lover’s wish. I love how the delicate sweetness and light texture make it ideal for an afternoon treat or a dazzling party dessert. Plus, the gentle coconut flavor always reminds me of sunny beach days, bringing a bit of carefree warmth to any occasion. Get ready to surprise your friends—and your taste buds—with a cake that’s both comforting and delightfully satisfying.

Ingredients Gluten free coconut cake

For the cake base:

• 60 g ground almonds
• 60 g ground hazelnuts
• 4 cl agave syrup (or rice syrup, here)
• 4 cl extra virgin coconut oil

For the vanilla-coconut filling:

• 600 g organic vanilla soy yogurt
• (or 550 g plain soy yogurt + 50 g agave syrup + seeds from 1 vanilla pod)
• 25 cl coconut milk
• 2 g agar-agar

For the mirror:

• 250 g of pumpkin
• 25 cl of pure organic apple juice
• 1 pinch of cinnamon (or tonka bean)
• 1 g of agar-agar

For decoration:

• 1 organic apple
• Lemon juice

How To Make Gluten free coconut cake:

Preparation of the cake base:

In a salad bowl, combine the almonds and ground hazelnuts.
Add the syrup and mix with a fork.
Heat the coconut oil to liquefy it and pour it into the salad bowl. Mix until you obtain a homogeneous mass.

Line the bottom of a springform pan (20 cm in diameter here) with a disk of baking paper and spread the dough on it. Flatten
by hand, so as to form a uniform base (I prepared 2 mini desserts in parallel).
Bake for 15 min at 180°C and leave to cool.

Place the cooked pastry base in a circle of the same diameter (I used the springform pan in which I cooked my pastry base), first lining the edges with baking paper or a sheet of acetate. This creates a perfectly even foundation for your Gluten free coconut cake.

Preparation of the coconut flavored mixture:

Pour the soy yogurts into a salad bowl.
Mix 2 g of agar-agar in 10 cl of coconut milk.
Bring to the boil then simmer for 1 min.
Remove from the heat, add the rest of the coconut milk then mix with the yogurt.
Pour this mixture onto the base of the pastry and place in the refrigerator for 1 hour so that the agar-agar firms up.

Preparation of the apple-pumpkin mirror:

Peel the pumpkin, cut it into cubes and gently steam for approx. 20 min.
Mix with a pinch of cinnamon and leave to cool.
Dissolve 1 g of agar-agar in 10 cl of apple juice. Bring to the boil then simmer for 1 min.
Remove from the heat, add the rest of the apple juice then mix with the cooled pumpkin puree.
Pour immediately onto the cooled cake (it is not necessary to pour everything, depending on the diameter of the cake) and place in the refrigerator for another 2 hours.
Keep this coconut-vanilla cake in the refrigerator until serving.