Tropical Cake
Prep time
Cook time
Total time
Enjoy a slice of exotic paradise at the comfort of your own home with this sugar, dairy and gluten free Tropical Cake.
The peckish girl:
Recipe type: Dessert
Serves: 8
  • Base:
  • 5 eggs
  • ⅓ cup cashew meal
  • ¼ cup coconut flour
  • ¼ cup green banana flour
  • ½ tsp baking powder
  • Vanilla stevia drops
  • Top layer:
  • 250g (ca 1,5 cups) of diced mango (fresh or frozen)
  • 600g natural coconut yoghurt
  • 4 scoops Noway Pina Colada collagen protein
  • 1 tsp fresh lemon juice
  • 2 tbsp gelatin
  • 4 tbsp hot water
  1. Start with the base.
  2. Separate the yolks from the whites.
  3. Then whip the whites with a pinch of salt to stiff peaks.
  4. Put the egg yolks in a large bowl and add few drops of vanilla extract and beat them with a whisk until frothy.
  5. Add half of the whipped egg whites into the bowl and mix them together carefully using a spatula.
  6. Then add the cashew meal, coconut flour, green banana flour and baking powder and mix everything together.
  7. At last add the rest of the egg whites and mix carefully again, until the ingredients are all binded together but still very fluffy.
  8. Pour the mixture into a small greased cake form.
  9. Place the cake form into a preheated oven at 160 C and bake for 20 minutes.
  10. Take the base out of the oven and let it cool completely.
  11. In the meanwhile make the top layer.
  12. Mix the gelatin with hot water until completely dissolved.
  13. Put the yoghurt, mango (if you're using frozen fruit let it thaw first), collagen, lemon juice and dissolved gelatin in a blender. Blend together until smooth.
  14. Pour the top layer over the cooled base and place the cake into the fridge to set for at least 2 hours.
Recipe by The Peckish Girl at