This luxurious Almond Sponge Cake not only looks amazing but is also vegan and gluten-free! Our delicious Organic Coconut Whipping Cream creates a fluffy and decorative topping!
DESCRIPTION
Cake
Preheat the oven to 180°C.
In a large bowl combine the gluten free flour, buckwheat flour, almond meal, baking powder and baking soda.
In a separate bowl combine wet ingredients, stir until well combined.
Next add the wet ingredients to the dry ingredients. Stir until mixed well, don’t overmix the batter.
Prepare two springform pans by greasing them lightly with coconut oil or vegan butter. Divide cake batter in two and transfer into the baking tins. Bake for 20-23 min. Once baked, set aside and let cool down on a cooling rack.
Coconut Cream
In a large bowl, whip cream until stiff peaks are just about to form. Beat in the vanilla and maple, make sure not to overbeat.
Assembly
Scoop 4-5 tbsp of coconut cream on top of the cake and spread to the edges in an even layer. Next place cut strawberries on top. Place the second cake (domed side up) on top of the cream layer. Add more cream on top and spread to the sides. Finally decorate the cake with the remaining fruit. Enjoy!
INGREDIENTS
Dry Ingredients: 2 cups gluten free plain flour 1 cup Organic Buckwheat Flour ½ cup Blanched Almond Meal 1 ½ tsp baking powder 1 tsp baking soda
Wet Ingredients: 240g apple sauce ⅓ cup Organic Maple Syrup ⅓ cup Organic Coconut Sugar 1¼ Organic Activated Almond Milk ½ tsp vanilla paste 1 tsp almond extract 1 tsp Cinnamon
Coconut Cream Topping: 2 cans Organic Coconut Whipping Cream 4 tbsp Organic Maple Syrup ½ vanilla essence
Fruit topping: 250g strawberries 125g raspberries 60g blueberries
Method
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