Ingredients
- 200g Dairy Free Butter
- 250g Raw Caster Sugar
- 25g Vanilla Extract
In a mixing bowl cream these ingredients until they look pale.
- 200g Almond Meal
- 200g Polenta
- 100g Gluten Free Self Raising Flour
- 15g Bicarb
- 15g Baking Powder
Method:
Add all dry ingredients to your creamed DF butter mix.
400g Coconut Yoghurt
Lastly add your coconut yoghurt and mix all ingredients until well combined.
Heat your oven to 160*. While preheating prepare your cake tins, I personally use baseless cake tins as that’s what I prefer. Your cake tin needs to be slightly sprayed around the edge with baking paper at the bottom. This recipe makes two 8inch cakes.
Into the oven for 40-50 minutes. Check at the 40 minute mark if a skewer comes out clean if not back a little longer! All ovens bake slightly differently.
While your cakes are baking we prepare the citrus soak.
100g Coconut Sugar
200g Lemon or Lime Juice
Heat this on the stove until the sugar is all dissolved.
When your cake comes out of the oven, place on a flat heat proof surface and prod a bunch of holes using a fork or skewer. Share the citrus soak between to two cake tins. It’s best left to soak over night or if you can’t wait leave a few hours. The cake will collapse a bit. Totally normal.
A little tip for getting the cake out of the tin, as the soak can make it a little sticky. Put into the fridge for an hour or so and it will be easier to get out.
I recommend heating and topping with some fresh custard, coconut yoghurt or coconut custard.
