EGGLESS RAFFAELLO CAKE
WITH MASCARPONE WHITE CHOCOLATE FROSTING
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Eggless Almond Coconut Cake aka Raffaello Cake – I made a Raffaello cake last year during the Christmas season. So this year I am making an eggless version, since there are quite a few requests on eggless cakes. This is an easy eggless recipe with mascarpone white chocolate whipped cream frosting. It tastes amazing with combinations of those ingredients. Hope you’re inspired to make one. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
I am using (3) 7 inch round pan
Eggless Almond Coconut Cake
120g (1/2 cup + 1 tbsp) castor sugar
300g (1 cup + 3 tbsp) plain yogurt
165g (3/4 cup) coconut oil
½ tsp almond extract
30ml (2 tbsp) milk
225g (2 cups) cake flour
50g (1/2 cup) ground almond
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Frosting
200g (1 cup) Mascarpone Cheese
150g (7/8 cup) white chocolate (melted)
2 tbsp Coconut cream
400g (1 ¾ cup) whipping cream (chilled)
30g (1/4 cup) unsweetened coconut flakes
Assembly
5 Raffaello Chocolate
5 Roasted almond nuts
1/2 cup Coconut flakes for sprinkling top and side
1 tbsp coconut cream for brushing cake
Instructions:
Eggless Almond Coconut Cake
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Preheat oven at 180°C / 350°F.
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Grease and line parchment paper in (3) 7 inch baking pan. You can do this step now. I did mine later.
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In a large bowl, add sugar and yogurt. Mix well to combine.
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Add oil, almond extract and milk. Mix well to combine.
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Sift all the dry ingredients into the batter. Fold in using a spatula. Switch to a mixer to mix it for few seconds to make sure there is no lumps in the batter. Scrape the sides and bottom of the bowl using a spatula.
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Divide the batter evenly onto the 3 prepared pans.
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Bake at 180°C / 350°F for 30 min.
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Let it cool on the cooling rack while preparing for the frosting
Frosting (you may prepare the frosting first ahead of time as it needs to be refrigerated for 2 hours)
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In a bowl, add white chocolate and coconut cream. Melt it over a double boiler.
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In another bowl, add the mascarpone cheese. Whisk it a little and then add the chocolate cheese mixture.
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In a large bowl, whisk the whipping cream until stiff peaks formed. Then add the other mixture into the cream. Add the coconut flakes and whisk to combine.
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Refrigerate it at least 2 hours before use.
Assemble the cake (refer to the video)
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Sprinkle the coconut flakes on top and around the side.
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Decorate the cake with raffaello chocolates and almond nuts.
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The cake is ready to serve.
