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Konjac Easter Cake

Berrylicious Konjac rice cake with creamy yogurt topping
1
Cake (24cm diameter)
120
Minutes

Advanced

Ingredients

For the cake base:
  • 100g soy flour
  • 50g flaxseed meal
  • 100ml almond milk
  • 50g coconut oil, cold-pressed
  • 3 eggs
  • 1/2 pkg baking powder
  • 100g erythritol
  • 150g soy yogurt
  • Vanilla bean pulp For the rice milk filling:
  • 140g konjac rice milk
  • 600ml almond milk
  • 50g erythritol
  • Baking flavor (vanilla)
  • 100g soy yogurt For the yogurt topping:
  • 50g blueberries
  • 250g soy yogurt

Instructions

1.
Place the ingredients for the cake base into a mixing bowl and combine to form a smooth dough. Then put the dough into a greased pan and bake at 180 degrees Celsius for 20 minutes until golden brown.
2.
Meanwhile, put the konjac rice together with almond milk in a pot to taste with erythritol. Then, while stirring constantly, bring to a boil over medium heat. Continue simmering on low heat until the rice has fully absorbed the liquid.
3.
Remove the cake from the oven and let it cool.
4.
Now mix soy yogurt into the rice milk and stir well to achieve a creamy consistency. Spread this mixture onto the cake, distribute well and chill for 1 hour.
5.
Prepare the yogurt topping by blending fresh blueberries with soy yogurt until smooth with no chunks. Afterwards, gently spread it over the cake and garnish with your favorite berries.

Average values per portion

Energy (kJ)
920
Energy (kcal)
220
Fat
15g
Carbs
4g
Fiber
10g
Protein
13g
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