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Strawberry Coconut Sponge Cake (gluten-free & vegan)

May 6, 2016 By Hana 27 Comments

Strawberry Coconut Sponge Cake (gluten-free & vegan)

And so it’s here, my 100th blog post. I can hardly believe I’ve written that many recipes and have taken so many pictures. It’s been only just over a year when I started this online adventure that has become such an important part of my Life. Thank you from the bottom of my heart for your Love and support and for coming back to this little corner of my world.

And to celebrate all this joy I’ve got a lovely celebration cake for you covered with beautiful coconut frosting and topped with fresh strawberries. Hope that sounds good?

Strawberry Coconut Sponge Cake (gluten-free & vegan)Strawberry Coconut Sponge Cake (gluten-free & vegan)

This strawberry coconut sponge cake is a 6″cake, which I think is just perfect for a little celebration. I’ve kept the flavours fairly simple with almonds, lemon zest, coconut frosting and strawberries.

I’ve made the sponge twice to get the right moist spongy cake I was hoping for. I’ve used almond, oat, buckwheat and arrowroot flour to get the right mix and flax eggs to bind the mix together. If you can’t tolerate oats you could replace the oat flour with rice flour instead.

The frosting is super simple, easy and with no refined sugar tastes absolutely beautiful. I don’t like coconut cream frosting on it’s own and the addition of coconut yoghurt completely transforms it into luscious delicious frosting. You can top the cake with any seasonal fruit, edible flowers, nuts, coconut flakes, anything you fancy. Enjoy:)

Strawberry Coconut Sponge Cake (gluten-free & vegan)

Strawberry Coconut Sponge Cake (gluten-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • 100g ground almonds (1 cup)
  • 100g oat flour (1 cup)
  • 35g buckwheat flour (1/4 cup)
  • 30g arrowroot (1/4 cup)
  • 100g coconut sugar (3/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch of sea salt
  • 1 lemon, zest
  • 2tbsp ground flaxseed+6tbsp water
  • 80ml coconut oil, melted (1/3 cup)
  • 120ml almond milk (1/2 cup)
  • 1tbsp lemon juice
  • 1tsp vanilla

  • Coconut frosting:
  • 1x 400ml can full fat coconut milk
  • 125g coconut yoghurt (1/2 cup)
  • 2tsp maple syrup
  • 250g strawberries (2 cups)
Instructions
  1. Place the can of full fat coconut milk into a fridge, preferably overnight.
  2. Mix 2tbsp ground flaxseed with 6tbsp water and leave aside to gel up to make flax eggs.
  3. Preheat the oven to 180°C (160°C fan)
  4. Grease and line 2 x 6" round cake baking tin.
  5. In a large bowl whisk together ground almonds, oat flour, buckwheat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda and sea salt. Whisk in lemon zest and set aside.
  6. In a small bowl whisk together flax eggs, coconut oil, almond milk, lemon juice and vanilla. Have the almond milk at room temperature so the coconut oil doesn't get solid once mixed together.
  7. Add the wet mix to the dry mix and mix until well combined.
  8. Evenly divide the mixture between the two cake tins and level out the surface.
  9. Bake for about 25-30min or until a cocktail stick comes out clean.
  10. Remove from the oven once ready and leave to cool down for 15 min before carefully moving onto a wire rack.
  11. To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yoghurt and maple syrup and whip until smooth. Keep in a fridge until you're ready to frost the cake.
  12. Once the cakes are completely cool, place one cake onto a cake stand and spread with some coconut frosting. Thinly slice few strawberries and arrange on top of the frosting. Place the second cake on the top and using spatula frost the top and the sides of the cake.
  13. Finish the cake by arranging more strawberries on the top.
  14. Store in a fridge and enjoy!
Notes
To make oat flour blend oats in high speed blender or food processor into flour like consistency.
3.5.3226

 

Strawberry Coconut Sponge Cake (gluten-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    May 6, 2016 at 10:31 pm

    Stunning!! I love that you used the coconut yogurt in the frosting! One of my favorite things :) Such a lovely spring cake and so celebratory for 100 posts! Woohoo!

    Reply
    • Hana says

      May 7, 2016 at 10:39 am

      Thank you so much Rebecca! You’ve got to love coconut yoghurt, it gives a lovely freshness to the frosting and works so beautifully with the strawberries.

      Reply
  2. Ella says

    May 7, 2016 at 6:10 am

    by ” flax eggs” you mean the jelly like consistence of flaxseeds flour combined with water, is that so? Thank you; your recipes are a joy! I have just joined your newsletter!

    Reply
    • Hana says

      May 7, 2016 at 10:41 am

      Hi Ella, yes, that’s exactly that. Thank you so much for joining my newsletter, I’m so happy to have you here!

      Reply
  3. Sasha | Eat Love Eat says

    May 7, 2016 at 12:25 pm

    Stunning :) and so so clever! Happy 100th post, Hana!

    Reply
    • Hana says

      May 7, 2016 at 12:38 pm

      Thank you so much Sasha! I can hardly believe it’s already my 100th post:)

      Reply
  4. Teresa says

    May 7, 2016 at 9:54 pm

    Hey Hana, it’s been such a joy watching your blog grow… or should we stay seasonal and say blossom? :-) Your wonderful wholesome recipes and beautiful food photography have cheered me up so much over recent months. Happy 100th post from your old friend across the road too :-) This was the perfect cake for the hottest day of the year so far! Txx

    Reply
    • Hana says

      May 8, 2016 at 6:54 pm

      Teresa, thank you so much for your beautiful comment! Thank you for enjoying this journey with me and for all of your love and support. Soon there will be 200th! Love Hxx

      Reply
  5. Michelle @ The Last Food Blog says

    May 8, 2016 at 8:54 am

    Absolutely gorgeous Hana! Congratulations on your 100th post, hears to the next 100 :-)

    Reply
    • Hana says

      May 8, 2016 at 6:57 pm

      Thank you so much Michelle! I can’t wait for the next 100, I’m absolutely loving it! x

      Reply
  6. Helen @ family-friends-food.com says

    May 10, 2016 at 12:56 pm

    That is so beautiful! And some of my favourite flavours too. Just gorgeous.

    Reply
    • Hana says

      May 10, 2016 at 1:27 pm

      Thank you so much Helen and thank you for visiting my blog!

      Reply
  7. Lynne says

    May 12, 2016 at 3:45 am

    Inspiring! The cake and the accomplishment. Congratulations!

    Reply
  8. Hana says

    May 12, 2016 at 12:41 pm

    Thank you so much Lynne! I’m having the most amazing time doing what I love and am so grateful to have found it:)

    Reply
  9. valentina | sweet kabocha says

    October 14, 2016 at 5:12 pm

    Hi, sweetie! Do you have any photo of the slice of this cake? An ugly one, shot in a bad light, just to see the sponge, would be ok too!

    Reply
    • Hana says

      October 14, 2016 at 8:48 pm

      Hi Valentina, just checked through my pics, looks like I didn’t take any, I’m really sorry. It’s a really moist sponge if that helps. x

      Reply
      • valentina | sweet kabocha says

        November 5, 2016 at 4:30 pm

        Thanks anyway ^_^
        xo

        Reply
  10. Veronica says

    April 10, 2017 at 3:01 pm

    We are not gluten free, can we substitute regular flour? If so, would I just replace the first four ingredients with all purpose flour? Can’t wait to try this recipe – beautiful blog!

    Reply
    • Hana says

      April 14, 2017 at 9:37 pm

      Thank you Veronica. Yes, you can substitute the first four, or use ground almonds and substitute the three after. Gluten-free flours absorb more liquid, so you might need little less almond milk. A friend of mine regularly substitutes my recipes with spelt flour and they always work well for her. Hope it goes well :)

      Reply
  11. Marija says

    September 8, 2017 at 3:22 pm

    Delicious!!

    Reply
    • Hana says

      September 9, 2017 at 5:38 pm

      So happy you think so! Thank you :)

      Reply
  12. Georgina says

    December 16, 2017 at 3:09 am

    Hi! Can I use all oat flour? They look amazing by the way <3

    Reply
    • Hana says

      December 16, 2017 at 4:10 pm

      Hi Georgina, you can substitute the buckwheat flour with oat flour, possibly even the arrowroot if you don’t have any.

      Reply
  13. Shaz says

    May 30, 2019 at 7:53 pm

    Hi Hana

    This recipe looks delicious!! Is there anything I can use instead of oat flour though as unfortunately I’m unable to have oats.

    Thanks!

    Shazia

    Reply
    • Hana says

      June 7, 2019 at 7:14 pm

      Hi Shazia, I’ve just posted a recipe for a Strawberry Elderflower Layer Cake that I would recommend making instead. Just swap the elderflower cordial with extra almond milk. It’s a lovely light sponge and doesn’t have oat flour. You can follow the rest of the recipe as is. Hope you like it :)

      Reply
      • Shaz says

        July 24, 2019 at 7:33 pm

        Thanks so much Hana!! Cakes look divineeee.. honestly the best gluten free dairy free and refined sugar free ones I’ve come across!

        Keep it up:)

        Reply
        • Hana says

          July 26, 2019 at 8:55 am

          You’re so welcome Shaz! Your comment just made me very happy! xxx

          Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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