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Strawberry and coconut cake
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 280
  • Fat about 13g
  • Carbohydrates about 29g
  • Protein about 6g
This is needed
This is needed for 8 piece
Dry ingredients
  • 100 g coconut flour
  • 1 tbsp crushed linseed
  • 2 pinches bourbon vanilla powder
  • 1 pinch salt
  • 100 g coconut flakes
  • 80 g buckwheat flour
  • 2 tsp baking powder
Liquid ingredients
  • 1.5 dl agave syrup
  • 1 organic lemon, use grated zest and juice
  • 2 dl water
  • 200 g natural soya desserts
Strawberries & baking
  • 150 g strawberries, diced
  • 1 tbsp buckwheat flour
  • 150 g coconut milk yoghurt
  • some coconut strips
  • 100 kg strawberries, halved
  • One cake tin (approx. 20 cm), greased or lined with baking paper
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And that's how it's done
And that's how it's done
Dry ingredients
In a bowl, mix the coconut flour, buckwheat flour, dessicated coconut, linseed, baking powder, vanilla and salt.
Liquid ingredients
Combine the yoghurt with the lemon zest, lemon juice, agave syrup and water. Add to the dry ingredients, mix well (the cake mixture should have a firm consistency).
Strawberries & baking
Mix the strawberries with the buckwheat flour, stir into the cake mixture. Transfer the mixture to the prepared tin, smooth down. Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, remove from the tin.
Decorate the cooled cake with yoghurt, strawberries and coconut strips.