Fluffy, light, sponge cakes are the best aren't they? All that bouncy deliciousness. But summer sponge cakes most definitely need lots of jam and freshly whipped cream.
This version is gluten free, vegan, contains no dairy, eggs or refined sugar. Best of all you can even make your own dairy free whipped cream and deliciously healthy chia seed berry jam for maximum awesomeness!
If you give it a try let me know how yours turns out - post in comments below.
400g gluten free self raising flour
400ml almond milk
100g coconut sugar
150ml light olive oil
2 tsp baking powder
2 tbsp vanilla extract
FILLING & TOPPING
1 tin coconut milk (put in fridge overnight)
200g frozen berries
2 tbsp chia seeds
Grease a 20cm round cake tin and preheat the oven to 170C
Add all the cake baking ingredients to a mixing bowl and stir together well
Pour the cake mix into the round cake tin and bake for 20 - 30 minutes until a skewer comes out clean
Cool in the tin for 20 minutes, then transfer to a wire rack to properly cool
Meanwhile, take the coconut milk out of the fridge, open upside down so that the water drains away and you're left with the thick cream. This only works with full fat coconut milk in a cold tin
Whisk together using an electric whisk, together with a teaspoon of coconut sugar or maple syrup and pop back in the fridge
Warm the berries, then blitz in a nutribullet. Stir in the chia seeds and allow to thicken to make a chia berry jam (you might want to add a little maple syrup to sweeten)
Use a large, sharp knife to slice the cake horizontally - carefully remove the 'lid' of the cake
Use a knife to spread the chia jam on to the bottom layer of the cake, add the coconut cream
Pop the top back on and decorate with more cream and berries