Gluten-Free Vegan Chocolate Sponge Layer Cake

September 10, 2017

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) milk, any kind
1 tablespoon vinegar (ensure gluten-free if necessary)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
For the buttercream:
2 medium-sized sweet potatoes
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Salt, to taste
3 tablespoons maple syrup, to taste (or sub any other sweetener)
1 teaspoon coconut oil

http://www.rhiansrecipes.com/2017/06/03/gluten-free-vegan-chocolate-sponge-layer-cake/
See the full directions on my site

Nutritions

Calories
19468

Sodium
5324mg
221% DV

Fat
274g
421% DV

Protein
566g
1132% DV

Carbs
3580g
1217% DV

Fiber
306g
1224% DV