vegan sponge cake
Author: Dereck (Caregiver)
Description:
easy dessert to make
great batch baking
keeps in freezer for 3 months until needed
Ingredients:
g Coconut flour Tiana (HCP added*)
g Oil, coconut
g Baking powder, carb free, Barkat (HCP added*)
g Bicarbonate of soda
ml Vanilla extract, sugar free (HCP added*)
ml Coconut evaporated milk
ml MCT Oil
Directions:
1pre heat the oven 170oc
2.in a bowl melt the coconut oil set aside and allow to cool
3, in a bowl mix the coconut flour, barkat, bicarbonate of soda, vegan cream, vanilla, and milk to a smooth paste
4, add the cooled coconut oil and mix
5 pour the cake mixture into a mould, cupcake tin or mini cupcake tins
6 bake for 10/15 minuets this cake won't go golden it will stay pale
7 cool on a wire rack, you can keep in an air tight tin or freeze for 3 months until needed
Nutrition Information (for entire recipe):
Carbohydrate:
7.37
Calories: 435
Fat:
40.02
Protein:
5.56
Ratio:
3.1:1
2:1 ratioSweetDessert
