Slowly add in coconut flour, almond flour, tapioca starch (if using), salt, and turmeric (if using). Whisk until smooth.
Fold in the whipped aquafaba: Gently fold the whipped aquafaba into the batter in three parts. Don’t overmix—it’s fine if some lumps remain.
Bake:
Preheat oven to 160°C (320°F).
Pour the batter into a greased or lined square baking dish (around 20×20 cm).
Bake for 45–55 minutes, or until the top is golden and puffed up.
Cool and chill: Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the layers to set.
Serving
Slice carefully. You should get three layers:
A dense base
A custardy middle
A soft sponge top
Top with a dusting of powdered erythritol or serve with fresh berries if desired.
ADVERTISEMENT
