Raindrop Cake (Keto, Low-Carb, Gluten-Free, Vegan)

Raindrop Cake

This is a very interesting and beautiful Japanese dessert. The ratio of agar to water is key, as is making sure all the agar is fully dissolved. The cake itself is just basically edible water that you can highlight with the traditional soybean powder and black sugar syrup.
In this recipe, I substitute the soybean powder with coconut milk powder and the black sugar syrup with Yacon Syrup. The dish turns out to be 3g net carbs (1 carb from coconut milk powder and 2 carbs from yucon syrup) and about 40 calories, the cake itself is virtually 0g net carbs and 0 calories since there is very little agar in it. Enjoy!☔🍰

Makes 2 servings.

Ingredients:
3/4 cup of high quality water
1/8 tsp agar powder

Accompaniments for each cake:
1/2 tbsp. coconut milk powder
1/2 tbsp. Yacon Syrup

Directions:

1. Prepare molds by lightly oiling two of the cavities with coconut oil or canola oil (any light flavored oil will do). (I use the larger mold in this set Silicone Mold or you can use small rice bowls too.) Oiling will help the raindrop cake release after setting.
2. Mix agar and water together in sauce pan.
3. Heat over medium/high stirring lightly with rubber spatula.
4. Keep a close eye when mixture begins to bubble. Bring to boil for about a minute.
5. Remove from heat when all agar is dissolved and mixture is clear. Mixture will have the consistency of a light syrup. 
6. Pour into two of the mold cavities.
7. Pop any bubbles that may be on top and refrigerate for 2-3 hours. 
8. Serve by carefully popping raindrop cake out of mold and serve with accompaniments.