Decaf Tiramisu-style Cake

In Bake, Dessert, Gluten-free, Oven on May 1, 2015 at 12:12 am

First, make the coffee sponge cake.


Whisk together:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of tapioca starch
  • 3 teaspoons baking powder
  • 1 teaspoon decaf coffee powder
  • 1/8 teaspoon salt
  • 2 tablespoons coconut sugar
  • Create a well in the middle of the flour mix and add:

  • 2 tablespoons of safflower or sunflower oil
  • 3 tablespoons of raw wild honey
  • 1/4 cup almond milk
  • Blend well and fold in 4 egg whites with 1 teaspoon cream of tartar beaten to a soft peak.


    Pour your nice fluffy batter in a lined baking tin, and bake in a preheated oven for 35 to 45 minutes at 180ºC.

    Once that is done, beat 2 more egg whites with 1 teaspoon cream of tartar, 1 teaspoon vanilla, and 1 tablespoon of raw honey. When it reaches a stiff peak, scoop and spread over the sponge cake and bake at the top layer of your oven for 5 minutes at 180ºC.


    When the merengue is nicely brown, cool and cut your cake into serving slices. Immerse in a pan of brewed decaf coffee (or regular caffeinated coffee, if you’re allowed), and pop in the fridge for at least 20 minutes. Top with nuts and cocoa shavings and serve with your fave fruit. I had mine with bananas today, but mango is a favorite.


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