Strawberry & Coconut Cake

Sponge Cake 

• 3/4 cup sorghum flour or organic brown rice flour

• 3/4 cup tapioca flour

• 1/2 cup organic coconut flour 

• 1 cup organic coconut sugar 

• 1/2 teaspoon sea salt 

• 1 teaspoon baking powder 

• 1 teaspoon baking soda 

• 1 teaspoon xanthan gum 

• 1/2 cup plain coconut milk 

• 1 cup warm water 

• 3 Tablespoon coconut oil 

• 1 Tablespoon pure vanilla 

• 1 teaspoon apple cider vinegar

• 1/4 cup unsweetened applesauce 

Frosting 

• 2 punnets of organic strawberries

• 2 cans full fat coconut milk (placed in fridge over night)

• 2 tablespoons coconut sugar 

• 1 teaspoon pure vanilla paste

• pinch of salt 

To make the cake, preheat your oven to 375F . Measure the coconut milk, add the apple cider vinegar and set aside. Whisk together all dry ingredients. Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth. Pour into two 7-inch banking pans and bake for around 30 minutes. I doubled this recipe to make 4 layers. 

To make the frosting, take the coconut milk out of the fridge and open the can from the bottom. Scrape off the cream as it is separated from the coconut water (save the water for smoothies!) Using a standing mixer, blend the coconut cream along with coconut sugar, pinch of salt  and vanilla until smooth. When cake is completely cooled spread 1/4 of the frosting on each layer of the cake followed by sliced strawberries. Leave in fridge until almost ready to serve (take out 20 minutes before serving).