Ingredients
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The Cake Layer:
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1 cup glutinous brown rice flour (not jasmine)
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1/2 cup tapioca starch
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1/2 cup sorghum flour
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1 teaspoon baking powder
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of salt
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1/4 cup unsweetened shredded coconut flakes (for garnish)
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The Cream Cheese Frosting:
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1/2 cup cashews , soaked overnight and drained
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1/4 cup maple syrup
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1/4 cup unsweetened coconut flakes, blended into a fine meal
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
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1/2 teaspoon sea salt
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The Dragon Fruit Topping:
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1 cup chopped fresh dragon fruit
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1/4 cup chopped fresh mango
Directions
Subtitle: Inspired By Chinese, Japanese, And Thai Cuisines
Description: This vibrant and scrumptious cake features the exotic taste of dragon fruit, combined with the creaminess of silken tofu, and the sweetness of medjool dates. It’s gluten-free, oil-free, refined sugar-free, and packed with nutrients from whole foods. Perfect for any occasion!
Ingredients:
For The Cake Layer:
1 cup glutinous brown rice flour (not jasmine)
1/2 cup tapioca starch
1/2 cup sorghum flour
1 teaspoon baking powder
Pinch of salt
1/4 cup unsweetened shredded coconut flakes (for garnish)
For The Cream Cheese Frosting:
1/2 cup cashews, soaked overnight and drained
1/4 cup maple syrup
1/4 cup unsweetened coconut flakes, blended into a fine meal
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
For The Dragon Fruit Topping:
1 cup chopped fresh dragon fruit
1/4 cup chopped fresh mango
Instructions:
1. Preheat your oven to 350°F (180°C). Line two mini loaf pans with parchment paper.
2. Make the cake layer: Combine all the dry ingredients for the cake layer in a large bowl. Stir well to combine.
3. Add the wet ingredients: In another bowl, whisk together the almond milk, apple sauce, mashed banana, and vanilla extract until smooth.
4. Mix the wet and dry ingredients: Gradually pour the wet mixture into the dry mixture, mixing well after each addition. Be careful not to overmix.
5. Transfer the batter to the prepared loaf pans: Divide the batter evenly between the two pans. Smooth out the top with a spoon.
6. Bake for 30 minutes: Place the pans in the preheated oven on the center rack. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely: Remove the cakes from the oven and allow them to cool completely before removing them from their pan.
8. Prepare the frosting: Meanwhile, prepare the frosting by placing the soaked cashews, maple syrup, coconut flakes, lemon juice, vanilla extract, and sea salt in a high-speed blender. Blend until smooth and creamy.
9. Assemble the dream cake: Split the cake layers horizontally using a serrated knife. Place one layer on a plate or cake stand. Spread half of the frosting on top. Arrange the dragon fruit and mango on top. Top with the second cake layer. Spread the remaining frosting on top and sides. Garnish with additional unsweetened coconut flakes if desired.
10. Chill the cake: Refrigerate the cake for at least 30 minutes to set the frosting. Serve chilled.
Note: If you prefer a more stable cake, you can replace 1/2 cup of the rice flour with 1/2 cup gluten-free all-purpose flour.
Difficulty Level: Easy
Serves: 6-8 Servings
Nutrition Information:
Per Serving:
Calories: 197kcal
Carbohydrates: 33g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Fiber: 4g
Sugar: 11g
Vitamin K: 2mcg
Calcium: 2
Steps
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1
Done
|
Preheat your oven to 350°F (180°C). Line two mini loaf pans with parchment paper. |
|
2
Done
|
Make the cake layer: Combine all the dry ingredients for the cake layer in a large bowl. Stir well to combine. |
|
3
Done
|
Add the wet ingredients: In another bowl, whisk together the almond milk, apple sauce, mashed banana, and vanilla extract until smooth. |
|
4
Done
|
Mix the wet and dry ingredients: Gradually pour the wet mixture into the dry mixture, mixing well after each addition. Be careful not to overmix. |
|
5
Done
|
Transfer the batter to the prepared loaf pans: Divide the batter evenly between the two pans. Smooth out the top with a spoon. |
|
6
Done
|
Bake for 30 minutes: Place the pans in the preheated oven on the center rack. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. |
|
7
Done
|
Allow the cakes to cool completely: Remove the cakes from the oven and allow them to cool completely before removing them from their pan. |
|
8
Done
|
Prepare the frosting: Meanwhile, prepare the frosting by placing the soaked cashews, maple syrup, coconut flakes, lemon juice, vanilla extract, and sea salt in a high-speed blender. Blend until smooth and creamy. |
|
9
Done
|
Assemble the dream cake: Split the cake layers horizontally using a serrated knife. Place one layer on a plate or cake stand. Spread half of the frosting on top. Arrange the dragon fruit and mango on top. Top with the second cake layer. Spread the remaining frosting on top and sides. Garnish with additional unsweetened coconut flakes if desired. |
|
10
Done
|
Chill the cake: Refrigerate the cake for at least 30 minutes to set the frosting. Serve chilled. Note: If you prefer a more stable cake, you can replace 1/2 cup of the rice flour with 1/2 cup gluten-free all-purpose flour. Difficulty Level: Easy Serves: 6-8 Servings Nutrition Information: |
