Ingredients
For the custard base:Cakes
1 cup full-fat coconut milk (room temperature)
1 cup unsweetened almond milk
1/3 cup coconut flour
1/4 cup almond flour
1/3 cup erythritol or allulose (adjust to taste)
2 tbsp tapioca starch (optional for better texture)
1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 mins = flax egg)
1/4 tsp turmeric (for colour, optional)
1/2 tsp vanilla extract
Pinch of salt
For the whipped layer:
1/2 cup aquafaba (chickpea brine)
1/4 tsp cream of tartar
2 tbsp erythritol (or sweetener of choice)
Instructions
Prepare the flax egg: In a small bowl, mix ground flaxseed with water. Set aside to thicken for 5 minutes.Baked Goods
Whip the aquafaba: In a clean bowl, beat aquafaba and cream of tartar with a hand mixer until stiff peaks form. Add sweetener gradually while mixing.
Make the batter:
In a separate mixing bowl, whisk together the coconut milk, almond milk, vanilla, sweetener, and flax egg.
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