![Strawberry Coconut Sponge Cake [Vegan, Gluten-Free] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/10/cak-860x538.jpg)
This stunning masterpiece embodies the essence of a delectable cake. This decadent dessert features a foundation of tender, moist vanilla spongecake infused with the brightness of lemon zest, while a rich coconut frosting adds creamy depth. The crowning glory: a sprinkling of fresh strawberries that burst with juicy sweetness. This sweet treat is ideal for marking a special occasion with friends and family.
Strawberry Coconut Sponge Cake: A Decadent Vegan and Gluten-Free DelightStrawberry Coconut Sponge Cake (Vegan, Gluten-Free) Ingredients:For the Coconut Frosting:Preparing a Deliciously Moist and Flavorful Vegan, Gluten-Free Strawberry Coconut Sponge Cake: A Step-by-Step GuideStrawberry Coconut Sponge Cake: A Delicious Vegan and Gluten-Free Treat
Strawberry Coconut Sponge Cake: A Decadent Vegan and Gluten-Free Delight
Strawberry Coconut Sponge Cake (Vegan, Gluten-Free) Ingredients:
- 1 cup ground almonds
- 1 cup gluten-free oat flour
- 1/4 cup buckwheat flour
- 1/4 cup arrowroot
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- A pinch of sea salt
- Zest from 1 lemon
- 2 teaspoons ground flaxseed mixed with 12 teaspoons of water, allowing the mixture to gel for a few minutes before using.
- 1/3 coconut oil, melted
- 1/2 cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
For the Coconut Frosting:
- One 13.5-ounce can of full-fat coconut milk.
- 1/4 cup coconut yogurt
- 2 teaspoons maple syrup
- 2 cups strawberries
Preparing a Deliciously Moist and Flavorful Vegan, Gluten-Free Strawberry Coconut Sponge Cake: A Step-by-Step Guide
- Store the can of full-fat coconut milk in the refrigerator for at least eight hours, allowing the cream to chill and separate from the liquid.
- Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water, allowing the mixture to thicken and congeal for a few minutes before using as an egg substitute in your recipe.
- Preheat the oven to 356°F.
- Preheat oven to 350°F (180°C). Grease and thoroughly line a round cake baking tin with parchment paper to ensure easy cake release and effortless serving.
- A harmonious blend of wholesome flours and natural sweetener in a large mixing bowl: whisked together are ground almonds, oat flour, buckwheat flour, arrowroot powder, coconut sugar, baking powder, bicarbonate of soda, and a pinch of sea salt. With whisking complete and lemon zest incorporated, set aside for future use.
- In a small bowl, gently whisk together the flax eggs, coconut oil, almond milk, lemon juice, and vanilla extract. Ensure the almond milk is at room temperature before mixing with coconut oil to prevent the latter from solidifying.
- Combine the wet ingredients with the dry ingredients, mixing until a uniform blend is achieved.
- Divide the mixture equally between the two cake tins, ensuring a perfectly even distribution, and then carefully level the batter to create a smooth surface.
- Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean and free of crumbs.
- Remove the dish from the oven when it’s perfectly cooked, then allow it to rest for exactly 15 minutes before gently transferring it to a wire rack for further cooling.
- To create the frosting, carefully remove the thickened coconut cream from a chilled can of full-fat coconut milk and transfer it to a mixing bowl. Next, add a dollop of creamy coconut yogurt and a drizzle of pure maple syrup, then whip the mixture with an electric mixer or a whisk until it reaches a silky smooth consistency. Store the refrigerated cake at a consistent temperature below 40°F (4°C) until you’re prepared to glaze or serve it.
- After allowing the cakes to reach complete room temperature, position one cake on a pedestal display and generously apply a layer of creamy coconut-flavored frosting. Arrange thinly sliced strawberries artfully atop the frosting, creating a visually appealing garnish for your dessert. Position the second cake layer on top, ensuring a seamless union. Then, utilizing a spatula, deftly frost the crown and lateral surfaces of the cake with precision.
- Enhance the visual appeal of the cake by artfully arranging a scattering of fresh strawberries across its surface. Slice and serve.
