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Gluten-Free Vegan Strawberry Sponge Layer Cake
Ingredients
  • subheading: For the cake:
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 200ml (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
  • 150g (1 ¼ cup) ground almonds
  • 150g (1 ¼ cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 teaspoons baking power (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda
  • subheading: For the cream:
  • 1 x 400g (14oz) tin coconut milk**
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • ½ teaspoon vanilla extract
  • Optional: 2 to 3 tablespoons strawberry jam (refined sugar free if necessary)
  • subheading: To decorate:
  • 200g (7oz) fresh strawberries, chopped into smaller pieces
Steps
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