
English soup
Desserts from Italy
Gluten-free and vegan
Gluten-free and vegan
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A cake was born from the need to satisfy a vegan and gluten intolerant. A few simple ingredients for a sweet brushed by the whole family! #NataleTuttiGusti
Mix the flour with the starch, sugar, the baking powder. Add the milk a little at a time, stirring.
Add the coconut I used coconut flour mixture, then the chocolate cut into small pieces. Combine the remaining milk of almonds or hazelnuts. Stir well to dissolve all ingredients.
The compound must be smooth and homogeneous, without lumps. Line a hinged tray with baking paper about 22cm, or using a silicone mold, and pour the mixture. Bake at 180 for 30-35 minutes.
Once cooled, remove from the mold and sprinkle with grated coconut and chocolate. Very light but yummy. Perfect as after lunch, even better the next day!