Tropical Cake Recipe

Tropical Cake Recipe

Millet is a classic ingredient that I aim to incorporate more often. It offers a pleasant, rich texture and a neutral flavor, making it ideal as a side dish or in desserts. In fact, substituting flour with millet in cakes not only makes them gluten-free but also maintains their rich texture. So, why not try it out?

This Tropical Cake Recipe is an excellent example of using millet to make a delicious and rich cake. I hope you give it a try!

Are you aware? Millet is a nutritious grain that provides a substantial amount of protein, fiber, and various micronutrients. It is gluten-free and packed with antioxidants, making it an excellent option for a balanced diet.

Tropical Cake Recipe

Tropical Cake Recipe

Ingredients

1 cup millet, cooked

1 1/4 cup vegan Greek style yoghurt

1/2 cup shredded coconut

3/4 cup sugar

3 tsp baking powder

1/2 tsp baking soda

2 cups of frozen mango, defrosted

100 g vegetable shortening from coconut

1/2 cup roughly chopped pineapple

Juice and grind of 1 lemon

Large pinch of salt

Instructions.

Rinse the millet and cook it. Heat in oil for 5 minutes, then cover and cook for 15 minutes. Allow it to rest for 10 minutes.

Set the oven to 180 degrees on the convection setting

Coarsely blend the millet and transfer it to a large bowl. Microwave the mango and vegetable shortening for 2-3 minutes until thawed and the shortening has melted. Mix thoroughly. Pour this and other ingredients to the large bowl. Mix everything well.

Place baking paper on a baking tray and pour the mixture in. Bake for 60 minutes.

Accompany with additional coconut flakes, fresh fruits, vegan coconut yogurt, vegan ice cream, or cream. Which do you prefer?

Enjoy

Tropical Cake Recipe