Strawberry and coconut cake

desserts Baking sweet summer
Total: 1 hr 5 min. | Active: 20 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 8 pieces

Dry ingredients
100 g coconut flour
80 g buckwheat flour
100 g coconut flakes
1 tbsp crushed linseed
2 tsp baking powder
2 pinch bourbon vanilla powder
1 pinch salt
Liquid ingredients
200 g natural soya
1  organic lemon, use grated zest and juice
1 ½ dl agave syrup
2 dl water
Strawberries & baking
150 g strawberries, diced
1 tbsp buckwheat flour
Toppings
150 g coconut milk yoghurt
100 g strawberries, halved
some  coconut strips

How it's done

Dry ingredients

In a bowl, mix the coconut flour, buckwheat flour, dessicated coconut, linseed, baking powder, vanilla and salt.

Liquid ingredients

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.

Toppings

Decorate the cooled cake with yoghurt, strawberries and coconut strips.

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