Strawberry Coconut Sponge Cake (gluten-free & vegan)
Nirvana Cakery
Nirvana Cakery
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Ingredients

  • 100 g ground almonds
  • 1 cup
  • 100 g oat flour
  • 35 g buckwheat flour
  • 1/4 cup
  • 30 g arrowroot
  • 100 g coconut sugar
  • 3/4 cup
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch of sea salt
  • 1 lemon
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 80 ml coconut oil
  • 1/3 cup
  • 120 ml almond milk
  • 1/2 cup
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 400 ml can full fat coconut milk
  • 125 g coconut
  • 2 tsp maple syrup
  • 250 g strawberries
  • 2 cups

Instructions

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