Tropical Cake

As I mentioned last week the weather in Australia is getting warmer by the day and my cravings are starting to change. I don’t really crave too many fruits in the cooler months, but love the fresh flavours when the days are warm. And the beautiful weather inspired this sun kissed sugar, dairy free and gluten free Tropical Cake. It’s like eating a slice of exotic holidays.





Now, I used Pina Colada flavoured collagen from one of my favourite brands (it hands down tastes like a cocktail) in the top layer, which gave it a lot of flavour. However, it is completely fine to leave the collagen out and add more fruits to the mixture. The base for it is made of mango, so I would probably add banana, passionfruit and a pineapple to achieve the exotic flavours. Just keep in mind that it would add to the volume of the top layer, so you would need to add a little bit of gelatin or agar agar to make sure the layer isn’t too runny. Or leave it at mango only, I’m sure it will be delicious as well.

Tropical Cake

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
Ingredients
  • 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
Instructions
  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.

 

Tropical Cake




Tropical Cake

Looking for more healthy ideas for the sweet tooth? Check out my other treat recipes HERE

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