Here is a recipe for those who want to show off their baking skills with their loved ones. Fluffy sponge, creamy coconut icing and sweet strawberry jam make for a perfect cake.
Ingredients, using two 22cm cake tins.
- 150ml of beetroot juice
- 100g of buckwheat flour
- 100g of ground almonds
- 100g of coconut sugar
- 3 tablespoons of melted coconut oil
- 2 tablespoons of ground flaxseed
- 4 tablespoons of water
- 1 teaspoon of baking powder
- 150g of fresh strawberries
- 3 tablespoons of maple syrup
- 50ml of water
- 1 tin of coconut milk, chilled
- 1 tablespoon of beetroot juice, add more if you want a darker pink
- 3 tablespoons of maple syrup
- Strawberries to decorate
Make sure your coconut milk has been chilling for at least hours, we want to use the thick cream that has separated from the water.
First preheat your oven to 180C/160C (fan)/Gas Mark 4. Next mix the ground flaxseed with 4 tablespoons of water in a small bowl and leave in the fridge for 5 minutes. In a large bowl mix together all of the dry ingredients, making sure to break apart any lumps in the coconut sugar. Next add 3 tablespoons of melted coconut oil and the beetroot juice to the dry ingredients and stir. Finally you can add the ground flaxseed that you’ve stored in the fridge into the mixture, and stir until you have a smooth cake batter. Grease your two cake tins with a little coconut oil and divide the mixture evenly. Place the cake in the oven for 30-35 minutes. Leave to cool slightly for about 20 minutes and then turn out and leave to cool completely.
While you wait for your cakes to cool, you can start making the jam. Remove to stems from the strawberries and chop them into quarters. Add the chopped strawberries, maple syrup and 50ml of water to a saucepan and heat on a medium heat. The strawberries will start to break down, but you can use a potato masher to break them apart if they are still holding together. Cook for 30-40 minutes, until the water has evaporated and the mixture is starting to thicken. Add more water if required and keep stirring to make sure the jam is not sticking to the bottom of the pan.
When the jam is ready, take off the heat and pour the contents into a clean bowl. Leave to one side.
Finally you can now make the frosting. Remove the coconut milk from the fridge and turn the tin upside down. Open the tin from the bottom and you should notice the water and the cream have separated. Pour away the water and scoop out the thick cream into a bowl. Leave to soften for about 5 minutes and then add the beetroot juice and the maple syrup. To get the best texture either use a blender or a hand wisk to mix the icing ingredients together.
Back to the cakes. We need one of our cakes to have a flat top, so take a sharp knife and slice horizontally across the top of one cake to make it completely flat.
Now everything had been prepared, we can build our cake!
Spread the jam evenly on top of the cake with the flat surface and then place your second cake on top. Now spread the coconut cream frosting evenly over the top of the cake and decorate with strawberries. Store the cake in the fridge for up to 3 days, as the coconut cream can start to dry out after too long.
Note: I used small heart shaped cake tins for my cakes, approximately 10cm long. The mixture can make 6 cakes, and so will make 3 double layered cakes in total. If you choose to make smaller cakes, remember to cook for less time. Using the 10cm cake tins required 15-20 of baking time.