Vanilla Sponge Cake with Chocolate Icing

 

Serves 8-10

200g coconut oil (soft but not melted)

150g ground almonds

200g brown rice flour

2 tsp baking powder

175g coconut sugar

3 large eggs

180ml almond milk

1 tsp vanilla extract

icing :

200g coconut oil (soft but not melted

65g maple syrup

25g cacao powder

½ tsp vanilla extract

Optional toppings: cacao nibs, berries, dessicated coconut

METHOD:

• Preheat the oven to 180oc, grease and line 2 20cm sandwich tins
• In one bowl mix together the ground almonds, brown rice flour and baking powder
• With a fork, beat together the coconut oil and coconut sugar
• Add the eggs and almond milk to the mixture and whisk until completely combined (ideally with an electric whisk)
• Add the dry ingredients into the bowl and careful mix together until a smooth but thick batter forms (add a bit more almond milk if it seems to thick)
• Separate the batter into the 2 sandwich tins for 20-25 minutes until the top starts to brown and the centre of the cake has a spongy texture
• Leave to cool completely before removing from the tins
• To make the icing combine all the ingredients in a food processor, if you think it is too runny to spread then leave it in the fridge for a few minutes to thicken
• Spread the icing in between the 2 layers, on the top and around the sides of the cake, then top with your choice of toppings. I chose fresh berries and dessicated coconut

Who doesn’t love cake! I was determined to make a light and flavoursome vanilla sponge cake that was gluten free, dairy free, refined sugar free and low fodmap, this recipe does not disappoint! The ground almonds make this such a light and moist cake whereas the chocolate icing adds a little bit of richness to it.