Coconut flakes cake

Ingredients for 1 servings:

• 250 g brown rice, ground
• 150 g buckwheat, ground
• 80 g sugar
• 1 pinch of salt
• 2 tsp baking powder
• 80 g margarine, lactose-free
• 400 g red wine, 14% or carbonated mineral water
• 200 g desiccated coconut
• 80 g sugar
• 1 bag(s) vanilla sugar (bourbon vanilla)
• 1 pinch of salt
• 100 g margarine, lactose-free, melted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free and vegan

For the base, mix all ingredients together, pour the batter onto a baking sheet lined with parchment paper, and spread evenly. If you don’t like red wine, use carbonated mineral water instead of baking powder and red wine. For the topping, mix the desiccated coconut with salt, sugar, and vanilla sugar, sprinkle it over the batter, and press it down lightly with the palm of your hand. Bake the cake on the middle rack of a preheated oven (160°C fan assisted oven) for about 35 minutes. Then drizzle the hot cake with melted margarine. Let it cool before slicing. My own recipe.