Mud Cake (8 pcs) 

• 200 ml cane sugar
• 200 ml icing sugar (powdered cane sugar)
• 1 tsp baking powder
• 200 ml rice flour
• 100 ml almond flour
• 50 ml tapioca flour
• 2 tbsp cocoa powder
• A pinch of salt
• 150 ml Sproud
• 75 ml vegetable oil

STEP BY STEP 

1. Heat the oven to 200C.

2. Mix all dry ingredients togheter. Stir in the oil and add the Sproud at the end.

3. Fill a spring-form cake tin (22cm in diameter) and bake the cake in the middle of the oven for about 30 minutes. Allow to cool completely.

Topping

• 20g coconut flakes

STEP BY STEP 
1. Toast the coconut flakes in a dry pan over high heat. Stir constantly until the coconut flakes are evenly toasted.

2. Sprinkle over the cake. Leave the cake in the fridge for at least 2 hours before serving.