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400g plain flour
300g caster sugar
2 tbsp baking powder
½ tsp bicarbonate of soda
200ml unsweetened almond drink
1 tbsp apple cider vinegar
200ml sunflower or grapeseed oil
1 tsp vanilla extract
For the ‘cream’
400ml can organic coconut milk (chilled overnight)
50g coconut oil
1 tbsp maple syrup
½ tsp vanilla extract
For the topping
100g raspberry jam
Icing sugar, for dusting
Mixed summer berries, to serve (optional)
1. Preheat the oven to 180°C, gas mark 4. Line the base of
2 x 20cm springform cake tins with baking parchment. Sift all the dry ingredients into a large mixing bowl. Make a well in the centre. Mix all the wet ingredients together in a bowl, then pour into the well. Using a spatula or handheld whisk, mix until everything just comes together.
2. Divide the mixture between the prepared tins and bake for 30 minutes, rotating half-way through cooking to ensure they cook evenly, until a skewer inserted into the centre comes out clean. Remove from the oven and set aside on a wire rack to cool completely.
3. While the cakes are cooling, prepare the ‘cream’ filling. Remove the coconut milk from the fridge and open without shaking. The coconut cream and the coconut water should have separated. Remove the cream and set aside (use the water for another recipe or a drink). Melt the coconut oil and set aside to cool slightly. Combine all the other ‘cream’ ingredients in a blender until smooth, then add the coconut oil and continue to blend until thick and creamy. Cover and chill until needed.
4. To assemble, place one of the cakes on a serving plate. Spread neatly with the jam and then the chilled ‘cream’. Gently place the second cake on top, pressing it down lightly so the jam and ‘cream’ just come to the edge. Dust the top with icing sugar and add some berries to the top before serving, if you like.
Typical values per serving:
This recipe was first published in August 2019.