Vegan, Gluten-free Coconut Slices using GLUTEN-FREE VEGAN CAKE MIX
Plain cake batter, Vegan cocoa cream, Coconut cream and Cherry jelly — an IREKS recipe in 4 components, makes 1 tray 60 × 20 cm. Uses Ireks Gluten Free Vegan Cake Mix 12.5 kg.
- mixing time
- 3-4 min
- baking temperature
- 190 °C
- baking time
- 20-25 min
Ingredients
Plain cake batter
| Ingredient | Quantity |
|---|---|
| Ireks Gluten Free Vegan Cake Mix 12.5 kg | 0.800 kg |
| Vegetable oil | 0.280 kg |
| Water | 0.360 kg |
Vegan cocoa cream
| Ingredient | Quantity |
|---|---|
| Coconut milk | 0.200 kg |
| Cocoa powder | 0.050 kg |
| Sugar | 0.100 kg |
| Vegan margarine | 0.050 kg |
Coconut cream
| Ingredient | Quantity |
|---|---|
| Coconut milk | 0.800 kg |
| Sugar | 0.200 kg |
| Maize starch | 0.050 kg |
| Desiccated coconut | 0.400 kg |
| Dreidoppel Vanille Bourbon Europa | 0.006 kg |
Cherry jelly
| Ingredient | Quantity |
|---|---|
| Cherry juice | 0.500 kg |
| Sugar | 0.150 kg |
| Dreidoppel Centogel | 0.050 kg |
Method
- Plain cake batter
Mix all the ingredients on medium speed until smooth, spread on a tray laid out with baking paper and bake.
- Vegan cocoa cream
Bring all the ingredients briefly to the boil and allow to cool. Halve the cooled base in the centre and fill with the chocolate filling.
- Coconut cream
Mix the coconut milk, the sugar and the maize starch together and bring to the boil. Subsequently, add the remaining ingredients, mix until smooth, spread on the cake and put in a cold place.
- Cherry jelly
Put the still hot cherry jelly onto the cooled cake towards the end.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.