Source : Preheat The Oven To Gas 4 / 180c / 350 F And Line A Baking Sheet With Parchmentmix The Dry Ingredients For The Sponge Togethermelt The Coconut Oil In A...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : August 29, 2023
Step:
Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment
Mix the dry ingredients for the sponge together
Melt the coconut oil in a pan gently and stir in the milk. Add a few drops of vinegar
Beat the milk mixture into the sponge dry ingredients. It should be thick like pancake batter. Taste and add more sugar if you need to
Spoon the batter onto the baking tray so you have 8 equal 'pancakes'. Smooth them over and bake for 15 minutes
Meanwhile, mix the cornstarch and powdered sugar with some of the milk to form a slurry - set aside
Heat the rest of the milk with the coconut oil, vanilla extract and scraped vanilla
When it's almost boiling pour in the cornstarch slurry and stir until thickened. Take off the heat and set aside to cool
Whisk the coconut cream until stiff then fold it into the cooled pan mixture
Mix the rum, if using, into the coffee
Spoon some of the vanilla cream into some pretty serving bowls or glasses wide enough to fit the sponge circles in and sprinkle with some cocoa powder
Put a sponge disc on top and generously spoon some of the coffee over
Another layer of cream and cocoa....
Then the 2nd sponge disc and coffee....
A final layer of cream and then cover and chill in the fridge for a good 6 hours or overnight for the flavours to combine
Before serving give a final dusting of cocoa powder
Ingredients
Sponge
80 grams rice flour
50 grams ground almonds
100 ml rice or almond milk, or skimmed
25 grams solid coconut oil
1 pinch baking soda
2 drops apple cider vinegar
powdered sugar
1 tsp vanilla extract
Vanilla Cream
20 grams (2 tbsp) cornstarch/cornflour
powdered sugar
300 ml rice milk or other plant or nut milk
150 grams solid coconut oil
2 tsp vanilla extract
1 the beans scraped from 1 vanilla pod
200 ml coconut cream
240 ml strongly brewed decaf coffee
2 tbsp rum or brandy (optional or use 1 tsp extract)
cocoa powder to garnish
Related Recipes
Vickys Roasted Pepper Pork Goulash GF DF EF SF NF
Vickys Autumn Pickled Plums GF DF EF SF NF
Vickys Pear Shortbread Streusal Bars GF DF EF SF NF picnic
Vickys Maple Banana Nut Muffins GF DF EF SF with NF option
Vickys Cinnamon Roll Pancakes GF DF EF SF NF
Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF
Vickys Easter Bunny Bread Rolls GF DF EF SF NF
Vickys Beetroot Risotto Oven Method GF DF EF SF NF