Ingredients for 16 cubes:
For the sponge cake:- 250 g Bake-Free sponge cake muffin flour mixture
- 125 g erythritol
- a pinch of black salt
- half a packet of baking powder
- 80 g room temperature, sugar-free coconut yogurt
- 1 tablespoon of vanilla extract
- 250 g room temperature water (or sugar-free plant drink)
For the glaze:
- 200 g vegetable margarine
- 16 g sweetener (1:10)
- 30 g cocoa powder
- 1 teaspoon of chocolate or rum flavoring
- 100 g sugar-free almond drink
To roll in:
- 150 g of shredded coconut
PREPARATION:
For the sponge cake, mix the dry and wet ingredients , then pour them together and mix thoroughly. Bake in a preheated oven at 180 degrees celsius in a mold lined with silicone baking paper (for me, 24x24 cm) until ready in 35 minutes,on conventional top and bottom setting. Leave it to cool on a wire rack, then cut into 16 equal cubes. For the glaze, just heat the ingredients and dip the cubes in it (wait until they absorb well), then roll them in shredded coconut.
