Raspberry and 'cream' sponge cake-Gluten free, no added sugar, egg free, dairy free.



Who would believe that a gluten free, no added sugar, egg free and dairy free cake could be so delicious!

Serves 6

You will need
200g dairy free spread
20g stevia
2 1/2 tsp baking powder
egg substitute equivalent of 4 eggs made up according to manufacturer's instructions
200g rice flour
175g frozen raspberries, thawed
stevia to taste
'cream' from a can of full fat organic coconut milk

Cream the dairy free spread and stevia.  Add the egg substitute and rice flour sieved with the baking powder. Mix thoroughly and add a little extra water if necessary to form a dropping consistency.  
Divide between two 7 inch cake tins.  Bake at 200 degrees (moderately hot oven) for 15-20 minutes.
Turn out onto a cooling rack.  
Blend the 'cream' from a can of coconut milk until smooth adding a little coconut milk if necessary.  Spread on the bottom sponge.
To make the raspberry filling drain the juice from the thawed raspberries and combine with stevia to the sweetness that you like.  Spread over the 'cream and place the top sponge over the raspberry filling.



Enjoy 
Janet x




Recipe Copyright © 2015 40plusandalliswell


1 comment:

  1. 3 Studies PROVE How Coconut Oil Kills Fat.

    The meaning of this is that you literally burn fat by eating coconut fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal journals are sure to turn the conventional nutrition world upside down!

    ReplyDelete