Gluten-Free Vegan Wedding Cake

October 06, 2017

For the sponge:
190 ml (4/5th cup) coconut oil (or sub olive or vegetable oil)
400 ml (1 2/3 cup) milk, any kind
Juice of 1 lemon
190 ml (4/5th cup) maple syrup (or sub any other liquid sweetener)
1 teaspoon vanilla extract
Pinch of salt
300 g (2 1/2 cup) ground almonds
300 g (2 1/2 cup) gluten-free flour (or sub plain flour if not gluten-free)
4 heaped teaspoons baking power (ensure gluten-free if necessary)
1/2 teaspoon bicarbonate of soda
For the buttercream:
200 g (7oz) cashews
50 g (1.7oz) cocoa butter
3 tablespoons maple syrup
12 tablespoons milk, any kind (or sub water)
1 teaspoon vanilla extract
Pinch of salt
To frost and decorate the cake:
10 tablespoons strawberry or raspberry jam (ensure refined sugar free if n)ecessary

https://www.rhiansrecipes.com/2017/10/06/gluten-free-vegan-wedding-cake/
See the full directions on my site

Nutritions

Calories
55962

Sodium
5928mg
247% DV

Fat
2417g
3719% DV

Protein
768g
1537% DV

Carbs
7507g
2553% DV

Fiber
483g
1932% DV