~ 2 -4 Servings ~ Time 30 min  ~ Preheat oven 180C

~ 3-4 Days in the fridge ~

Ingredients   Directions

Ingredients

  • 2 eggs
  • 20gr coconut flour
  • 1 tsp coconut nectar
  • 1 tsp baking powder
  • 1/4 tsp vanilla powder  
  • option : hazelnut filing 33 gr 70% chocolate 57 gr hazelnut butter

Steps

  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients.
  3. Add the eggs and coconut nectar.
  4. Pour in a tartelette dish.
  5. Bake for 10/15 min at 180C.
  6. reheat in a toaster spread butter.
  7. Option hazelnut filling – 4 servings – let cool downcut in half, spread hazelnut mix on one half and put back together. Cut in 4 servings when cold, keep 3 to 4 days in fridge.

Nutritional data

coconut sponge cake – 2 servings
coconut sponge cake with hazelnut – 4 servings