Blueberry Vanilla Sponge Cake with Coconut Frosting
Ingredients
- 3 cups ground almonds
- 1 cup buckwheat flour
- 1 cup blueberries
- 4 tablespoons coconut oil
- 4 flax eggs
- 1 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
Frosting
- 1 tin of coconut cream
- 1 tablespoon maple syrup
- extra blueberries for filling and decoration
Preparation
Preheat your oven to 180°C
In a bowl, combine the dry ingredients and mix well to remove any lumps using a stand mixer or a whisk
Stir in the rest of the ingredients except the blueberries
Fold the blueberries in
Spoon the mixture into three lined 6-inch cake tins or two lined 8-inch cake tins and bake for 30 minutes
Leave the cakes to cool properly before frosting
To make the coconut cream, whisk the coconut cream and 1 tablespoon of maple syrup together until thick and smooth
Spread or pipe the coconut cream on top of each cake, add more blueberries between the layers, and stack the cakes on top of each other
The cake keeps in the fridge for a week