Coconut & Fruit GF Sponge
A light and fruity sponge cake with a tropical twist, made entirely gluten-free and vegan! This cake is perfect for any summer occasion and can be made with almost any fruit you have on hand.
ingredients
- 2 cups gluten-free self-raising flour mix
- 1/2 cup refined sugar
- 1 1/2 cups unsweetened soy milk
- 1/2 cup coconut oil or vegan margarine, melted
- 1 cup fresh or frozen mixed berries
- 1/2 cup shredded coconut, plus extra for decorating
- 1/4 cup coconut cream
steps
- 1.
Preheat your oven to 350°F and grease a non-stick springform cake tin.
- 2.
In a large bowl, combine the flour, sugar, soy milk, and melted coconut oil or margarine. Mix until a smooth batter forms.
- 3.
Fold in the mixed berries and shredded coconut, then pour the mixture into the prepared tin.
- 4.
Bake for 30-40 minutes, or until the cake is lightly golden on top and a skewer inserted into the center comes out clean.
- 5.
Allow the cake to cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.
- 6.
For the coconut cream topping, whisk the coconut cream and 1/4 cup of sugar together until thick and fluffy.
- 7.
Once the cake is completely cool, spread the coconut cream over the top of the cake and sprinkle with extra shredded coconut.
