1. Prepare the flax egg
In a small bowl, combine the ground flaxseed with water. Stir well and leave it aside for about 5 minutes until it thickens.
2. Whip the aquafaba
Place the aquafaba in a clean mixing bowl. Add the cream of tartar and beat with an electric mixer until stiff peaks form. Slowly add the sweetener while continuing to whip, then set aside.
3. Prepare the batter
In another bowl, mix the coconut milk, almond milk, vanilla extract, sweetener, and the prepared flax egg until well combined.
Gradually whisk in the coconut flour, almond flour, tapioca starch (if using), salt, and turmeric (optional) until the mixture becomes smooth and creamy.
4. Combine with aquafaba
Carefully fold the whipped aquafaba into the batter in three additions. Use gentle movements to keep the mixture airy—do not overmix. A few small lumps are fine.
5. Bake
Preheat the oven to 160°C (320°F).
Pour the batter into a greased or parchment-lined square baking pan (approximately 20 × 20 cm).
Bake for 45 to 55 minutes, until the surface looks golden and slightly puffed.
6. Cool and set
Allow the dessert to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set the layers.
🍰 Serving Suggestions
Cut into slices carefully. You’ll notice three distinct layers:
- a firm bottom layer
- a creamy custard center
- a light, sponge-like top
Finish with a sprinkle of powdered erythritol or serve with fresh berries for extra freshness 🍓✨
