RAFFAELLO CAKE

This cake is so fast,easy and sooo delicious.The taste is better if you remove from the fridge 30 min on room temperature before serving.You can eat it just after removing from the fridge,but the coconut has better flavor when it’s not cold.The coconut shreds adds a little bit of a texture to the cake.The coconut flour is light and fluffy.The result is one light and healthy cake.

LIGHT AND FLUFFY CAKE
ADD RAFFAELLO BALLS ON THE TOP FOR MAKING THE TASTE MUCH BETTER

RAFFAELLO CAKE

Recipe by Mitko Dzhordzhev

Prep time: 15 min
Cook time: 0 min
Total time: 15 min
Yield: 12 servings

Calories per serving: 280 cal

Ingredients:

  • For the base:
    1
  • 100 gr
    coconut butter
  • 75 ml
    maple syrup
  • 100 gr
    coconut flour
  • 100 gr
    coconut shreds
  • 20 ml
    fresh lemon juice
  • 400 gr
    coconut cream
  • 2 tbsp
    melted coconut butter
  • 2 tbsp
    cocoa powder
  • 1 tbsp
    maple syrup or honey

Propellerads

Cooking Directions:

  1. 1.Put all of the ingredients for the base in food processor and mix until everything is well combined.
  2. 2.Pour the mixture into cake mold and sprinkle with some more coconut shreds.
  3. 3.Leave it in the fridge to tightens for about 3 hours.
  4. 4.For the glaze:mix everything in a small bowl and after that,pour it in a piping bag.
  5. 5.Pour a little bit on the top of the chilled cake,cut into portions and serve.
  6. 6.Enjoy this sweetness!

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