Preheat oven to 180 ° C and grease two round cake pans with 20 cm diameter. Bake coconut chips for biscuit dough and garnish on a baking tray for about 5 minutes in the oven. Then remove and allow to cool, set aside and hold some of the coconut chips for garnish.
For the biscuit dough mix sugar and margarine in a large bowl with a mixer until well blended. Gradually stir in the egg substitute. In a second bowl mix flour, salt, baking powder and vanilla. Gradually add the flour mixture together with almond milk to the contents of the large bowl and stir well after each step. Then fold in the baked coconut chips. Divide the dough between the two cake molds and bake for about 30 minutes (the dough is ready as soon as a toothpick comes out dry).
Remove the finished biscuit dough and allow cooling. Cut each of the two biscuits in the middle with a large knife to create four slices (straighten the individual slices if necessary). For the coconut-almond-butter cream, mix the coconut-almond cream and plant based margarine with a mixer at high speed until the mixture is well mixed. The ground coconut sugar can now be incorporated slowly, then mix again for about 5 minutes until the mass is fluffy and creamy.
If you store the buttercream in the refrigerator, you should let it soften for about 15 minutes at room temperature before brushing the cake. Finally, the top of each biscuit slice is spread with butter-cream, repeat the step until the cake is. Finally, cover the cake with the cream and decorate with the coconut chips set aside.
For the biscuit dough
- 100 g Rapunzel coconut chipsl
- 115 g room temperated plant margarine
- 300 g Rapunzel Cristallino cane sugar
- 280 g whole-wheat flour
- 1 1/2 tsp baking powder
- 1 tsp Rapunzel Bourbon vanilla powder
- 300 ml almond milk ((Verlinkung zur selbstgemachten))
- pinch Rapunzel Atlantic sea salt
- Egg-replacer for 3 large eggs
- 3 tbsp of Rapunzel linseed flour
- 270 ml of lukewarm water