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Strawberry season is finally upon us and whether you enjoy them as a snack, in muesli or in a cake, this sweet red fruit always tastes incredible. My strawberry and coconut cake is so juicy and delicious. The coconut flavour and strawberries complement each other beautifully. Simply garnish with creamy coconut yoghurt and fresh strawberries for the ultimate dessert. What's more, this cake is completely vegan and gluten-free.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Strawberries & baking
One cake tin (approx. 20 cm), greased or lined with baking paper
How it's done
In a bowl, mix the coconut flour, buckwheat flour, dessicated coconut, linseed, baking powder, vanilla and salt.
Combine the yoghurt with the lemon zest, lemon juice, agave syrup and water. Add to the dry ingredients, mix well (the cake mixture should have a firm consistency).
Strawberries & baking
Mix the strawberries with the buckwheat flour, stir into the cake mixture. Transfer the mixture to the prepared tin, smooth down.
Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, remove from the tin.
Decorate the cooled cake with yoghurt, strawberries and coconut strips.
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