Vanilla sponge with a coffee butter cream icing

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Serves: 8-10

Prep time: 10 mins

Cooking time: 25 mins

Icing time: 10/15 mins

Difficulty: hard

 

 

Ingredients:

For the vanilla sponge

  • 8oz gluten free flour
  • 4 large eggs
  • 4 oz coconut sugar
  • 2 oz stevia
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • 6 oz of coconut oil ( melted )
  • 2 tablespoons olive oil
  • 1 teaspoon gluten free baking powder

For the icing

  • 140g of soft dairy free butter
  • 12 oz icing sugar
  • 3 teaspoons of coffee essence

 

Method:

  • pre heat the oven to 180 degrees
  • line and grease two medium cake sandwich tins with coconut oil and baking paper
  • Melt the coconut oil in the microwave (30 secs stir 30 secs again)
  • Add all of the dry ingredients to a large mixing bowl. (be sure to sieve the flour you don’t want any lumps! )
  • Beat together the eggs.
  • Make a well in the middle of the dry ingredients.
  • Place the wet ingredients into the well. Combine with the dry ingredients with a wooden spoon.
  • Mix until all the ingredients are combined and a cake batter has formed.
  • Divide the batter and split between the two cake tins.
  • Place in the oven and cook for 25 mins.
  • Remove from the oven and allow to cool completely on a wire cooling rack.
  • Place all of the icing ingredients into a large mixing bowl. Beat together with a wooden spoon until a thick butter cream forms (if your dairy free butter is too soft you may need more icing sugar). Place in the fridge for half an hour.
  • When the cake has cooled place 1/3 of the butter cream on the surface of one of the sandwich halves. Spread and then place the other half on top.
  • Then evenly spread the rest of the butter cream over the rest of the cake – make sure there is an even coat all over!
  • I decorated my cake with some cacao buttons, get creative and see what you can come up with!
  • Slice and serve

 

I love cake, when I first started out on my low FODMAP journey I was certain I would never see it again. I am so glad I was wrong! This dairy and gluten free sponge cake is the best. Although it has a slightly closer texture it is wonderfully moist, don’t worry you wont find any dry and crumbly cakes here. Store it in an air tight container for up to a week.

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One thought on “Vanilla sponge with a coffee butter cream icing

  1. harry.jenner@accenture.com says:

    That looks excellent.

    Harry

    Harry Jenner
    Accenture UK | RBS Global Business Operations | Resourcing Lead
    Strategy | Consulting | Digital | Technology | Operations
    › 30 Fenchurch Street, London, EC3M 3BD
    ‘ +44 (0) 79495 81403
    • harry.jenner@accenture.com
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