Gluten-Free Vegan Strawberry Sponge Layer Cake

September 09, 2017

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 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
For the cream:
400 g (14oz) tin coconut milk**
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
To decorate:
200 g (7oz) fresh strawberries, chopped into smaller pieces

http://www.rhiansrecipes.com/2017/05/25/gluten-free-vegan-strawberry-sponge-layer-cake/
See the full directions on my site

Nutritions

Calories
22337

Sodium
11492mg
478% DV

Fat
500g
770% DV

Protein
749g
1499% DV

Carbs
3576g
1216% DV

Fiber
313g
1252% DV