Gluten-Free Vegan Matcha Strawberry Sponge Cake

September 13, 2017

8 tablespoons coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) milk, any kind
Juice of 1 lemon*
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
1-2 teaspoons matcha green tea powder, to taste
For the strawberry frosting:
400 g (14oz tin) coconut milk**
2 tablespoons strawberry jam (refined sugar free if necessary)
200 g (7oz) fresh berries

http://www.rhiansrecipes.com/2017/08/22/gluten-free-vegan-matcha-strawberry-sponge-cake/
See the full directions on my site

Nutritions

Calories
22527

Sodium
6080mg
253% DV

Fat
560g
861% DV

Protein
597g
1194% DV

Carbs
3679g
1251% DV

Fiber
320g
1283% DV