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What do you need:

Springform slide 18 cm

Mixing bowl



For the coconut cake:

  • 150 g coconut grater
  • 120 ml protein (about 4 eggs) or 10 tbsp aquafaba (chickpea fluid) *
  • 50 to 100 g of Greensweet Erythritol
  • 60 g almond flour
  • 50 g (lactose-free or vegetable) cottage cheese
  • 25 g coconut oil

For the topping:

  • Soy whipped cream as desired
  • Raspberries

This is how you make this delicious cake:

  1. Preheat your oven to 180 degrees. Put a baking paper in the spring form and grease the sides.
  2. Separate the egg whites from the egg yolk, use ready-made egg whites or use aquafaba for a vegetable version.
  3. Mix the egg whites or aquafaba with the food processor or mixer together with the erythritol or maple syrup on the highest setting until it is stiff.
  4. Melt the coconut oil and stir in the quark.
  5. Mix the coconut with the almond flour and stir well.
  6. Now carefully fold all of this through the whipped proteins or aquafaba.
  7. Divide the coconut mixture on the bottom of the spring form and put it in the oven for 20 minutes.
  8. Let the coconut macaroon cake cool and decorate the coconut macaroon cake for an optimal party with whipped cream and a hint of lemon curd and raspberries.
  9. Serve the cake with a smile and enjoy!


It sounds strange, but aquafaba is simply the syrupy moisture of beans in pots and cans (aqua = water, faba = bean). If you want to use aquafaba as a protein substitute, choose chickpeas or white beans. Other beans are not neutral enough in taste. You drain your chickpeas as usual, but you collect the moisture in a bowl. Then you have a thick, protein-like stuff and - the word says it all - that is a protein substitute that you can use for everything: from cocktails to cakes and from mayonnaise to meringues. Really! Meringue of chickpea water, it is delicious.


Source / photo: Marike van Oh My Pie