The subtle vanilla undertone compliments the classic jam and cream combo!
Vegan, dairy, egg, soy, nut, wheat and refined sugar free
Ingredients:
• 3 cups white spelt flour (significantly less gluten than wheat)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 cups coconut sugar
• 2 teaspoons vanilla powder (or 4 teaspoons vanilla essence)
• 2/3 cup macadamia or coconut oil
• 2 tablespoons apple cider vinegar
• 2 cups water
• 1 can chilled coconut cream, or 1 cup coconut yoghurt
• Homemade raspberry chia jam (see below)
• Fresh or freeze dried raspberries and coconut chips/flakes to serve
Method:
1. Heat oven to 180˚C. Line two round tins with baking paper
2. Sift spelt flour, baking powder and baking soda into a large bowl. Mix in coconut sugar
3. In a separate bowl combine vanilla, oil, vinegar and water
4. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir well to combine (this batter is quite moist)
5. Divide evenly between the two tins. Bake for 30-40 mins or until a skewer comes out clean. Turn onto a rack after 10 mins
6. If using coconut cream, open the can and spoon off the solids. Put the solids into a bowl and whip. Save the liquid for a smoothie!
7. Once cool, spread jam over one cake and top with cream/yoghurt. Place the other cake on top. Add more cream/yoghurt on top.
8. Scatter over raspberries and coconut
Raspberry Chia Jam
This recipe is forgiving… substitute raspberries with mixed berries or blueberries. Lemon is optional, but it adds a nice tang! Salt is just a flavour enhancer and to preserve it a little longer. This jam lasts for up to one month in the fridge, but tastes best during the first two weeks.
Ingredients:
• Packet of frozen raspberries
• Juice from one large lemon
• Pinch of salt
• 10 tablespoons chia seeds
Method:
1. Defrost frozen berries out of the freezer for about an hour
2. Put berries, lemon juice and salt in a blender. If the berries are too frozen it won’t combine easily. You can add a tiny bit of water so it combines to a bright pink, smooth consistency
3. Add chia seeds and mix with a spoon (don’t need to blend again)
4. Serve chilled with jam and cream sponge cake!