Kakigori Cake

Kakigori Cake is a delightful fusion of traditional Japanese shaved ice and a soft, gluten-free cake that captures the essence of summer in every bite. Topped with a refreshing, syrupy fruit glaze, this dessert is both comforting and invigorating, perfect for warm days.

Ingredients

• Almond flour - 100 grams
• Coconut sugar - 50 grams
• Eggs - 2 large
• Coconut milk - 60 ml
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Fruit syrup (e.g., strawberry or matcha) - 30 ml
• Fresh fruit (e.g., strawberries or mango) - 50 grams, chopped

Steps

1. Preheat the oven to 175°C (350°F) and grease two small cake pans.
2. In a mixing bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until well combined.
3. In another bowl, beat the eggs and then stir in the coconut milk and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Once cooled, drizzle the fruit syrup over the cakes and top with chopped fresh fruit before serving.

Nutrition

• Calories: 280
• Protein: 7 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 150 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Gluten-free, making it suitable for those with gluten intolerance.
• Contains healthy fats from almond flour and coconut milk, providing a source of energy.

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