Preparation time: 10 minutes + 40 minutes baking time
Yield: 8 generous servings
Reading time: 2 minutes
This sugar-free, dairy-free, and gluten-free tapioca cake is a delicious and nutritious option, perfect for any time of the day!
It’s always great to try new tasty recipes that cater to everyone’s dietary needs, especially those with restrictions.
With simple ingredients, you’ll be surprised by the light and flavorful texture of this cake.
Let’s learn how to make this amazing cake that’s not only good for your body but also incredibly delicious!
Ingredients:
- 1 cup (tea) sweet tapioca starch
- 1 cup (tea) coconut milk
- 1 cup (tea) powdered sugar substitute
- 2 eggs (sifted to remove the membrane from the yolk)
- 2 tbsp coconut oil
- 1 tbsp baking powder
- Shredded coconut (for topping)
Instructions:
- Blend the eggs, coconut oil, and powdered sweetener in a blender.
- Add the coconut milk and tapioca starch, then blend for another 5 minutes.
- Turn off the blender and mix in the baking powder with a spoon.
- Grease a baking pan and pour in the batter.
- Bake in a preheated oven at 180°C (356°F) for about 40 minutes or until golden brown.
- Let it cool.
- Unmold and top with shredded coconut.
Additional Tips:
If you prefer a moister cake, add a little more coconut milk.
For extra flavor, add a few drops of vanilla extract to the batter.
To enhance the recipe, mix in a pinch of cinnamon powder.
Another great tip is to fold in chopped nuts for a delicious crunch.
See also:
