First of all vegan! I know! But guys, trust me in this one, it is really nice!!!!
Second thing, you know that moment of the day, that you would eat something or even bake something, but you don’t really know what would you like? Yeah, basically that’s what happened to me the other night. And then suddenly I came across vegan rafaello, went (in my head) through all the ingredients. Give up! No coconut milk…. Then realise that there need to be somewhere, because I’ve never used the one I’ve bought recenlty. Tried to find it and victory! Amazingly happy start taking all the ingredients from the presses. But then – no desiccated coconut …. Sugar Baby! How to make cake a’la Rafaello without coconut?!?!?!??!?!?! Found coconut flakes! Not enough… But found the almond flakes. Guys did I give up? Nope :P I’ve changed a bit original recipe to suit to what I have and it came really nicely.
To be fair that was the first time I have ever made vegan base and use coconut milk to make a cream. To be honest I’ve tried to make vegan cream before but didn’t work out the way I wanted to. This time though is completely new story. Are you ready for adventure with me? :)
Original recipe came from Kinga Paruzel, from Polish Lidl webside.
- 1,5 gls of plain flour (if using coconut flour ¾gls )
- ⅓gls of ground almonds (if you don't have it, use that amount of plain flour or have of that amount of coconut flour)
- ¾gls of damerara sugar
- ½ teaspoon of bicarbonate of soda
- ½ teaspoon of baking powder (if you don't mind soda taste you can add 1 teaspoon of soda and skip baking powder)
- Pinch of salt
- 1gls of coconut milk (or any other)
- ⅓gls of coconut oil (or any other)
- 1 teaspoon of white vinegar
- For cream:
- Around 2gls of coconut flakes an almond flakes
- 2 cans of coconut milk
- 2 limes
- around 3-4 teaspoons of maple syrup (it's up to you, how sweet you want it, remember that coconut milk is sweet itself, tried it while making ;))
Preheat the oven for 175C. Take a tray 24x28cm, lin it with baking paper.
Take two bowls, one small one, one medium size. Into small one add coconut milk, vinegar and oil. Leave it for 5mins.
Into another bowl, sift plain flour/ or just add coconut flour, ground almonds, sugar, soda, baking powder, pinch of salt. Mix it all, add wet ingredients, mix it nicely. Move to your tray and bake for around 20-25mins. Your cake needs to be golden brown or lithly brown, up to you and your owen. After 18mins check it with bamboo skewers if it’s dry. If not keep it for another couple mins. After that time, take it out, leave to cool a bit. After 5-10 mins, take off the baking paper from your cake and leave to cool completely.
In the meantime take a pan, add your almond and coconut flakes and fry them on the clean pan, until golden.
When your base cool down, you can make a cream – take the thick part of the coconut milk from both tins and place it into a bowl, add maple syrup, squeeze 1 half of lime and add a bit of zest of lime (wash lime under boiling water first!), then whisk gently, add 3/4 of your cool down almond and coconut flakes (you can crush them with your hand for a smaller bits), whisk again. Try if it’s sweet enough for you, when it’s perfect spread it on your cake base. Decorate with remaining almond and coconut flakes. You can add a bit of lime zest on top. Leave in the fridge for a good 45mins or longer. Make a coffee/tea and enjoy!