First things first, this is not a healthy cake. But it’s egg free. And it’s a caramel flavour. And it’s cake!
There are times in life when it’s okay to indulge in something sugary and sweet. My advice is to make this cake when there are lots of people around to eat it. Otherwise, you’ll end up eating slice after slice because it is just so good. You could reduce the temptation by only making it with 2 layers, but really, if you’re going to make it you should just go all the way and make it with four layers. It looks amazing, it tastes great and it’s egg free.
An egg free sponge cake with a caramel flavour and only 6 ingredients really deserves to be made. If you include the icing and strawberries, then it has nine ingredients.
This can be whipped up and out of the oven in under 45 minutes. Really, what are you waiting for?
Although, to be honest, it’s best if you can make it the day before you need to eat it. The cakes will be well and truly cooled and will be able to withstand being layered on top of each other. I’ve tried to make a layer cake the day I cooked it and it turned into a big mess. It just fell apart because it was too soft.
The rapadura sugar in this cake is what gives it its caramel flavour. If you don’t have rapadura sugar you can use brown sugar, but I haven’t tested it. Rapadura sugar is now available from most supermarkets and it’s a much less processed sugar than brown sugar.
The coconut oil needs to be hard for this recipe. Traditional cake recipes involve ‘creaming butter and sugar’ which is basically whipping fat and sugar together. This recipe does the same but with coconut oil instead of butter. If your coconut oil is melted, simply put it in the fridge to harden.
There are only a couple of steps to make this cake. Whip the oil and sugar together. Mix in the almond milk, flour, apple cider vinegar and vanilla. Mix it all together and pour into the pans and bake. That’s it. It’s so simple.Print
Egg Free Sponge Cake
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Cuisine: Australian
- 2 cups Changing Habits rapadura sugar
- 1 cup solid coconut oil
- 4 cups self raising flour
- 2 cup almond milk
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 540 ml coconut cream (2 cans)
- ½ cup maple syrup
- 2 punnets berries
- Place the coconut cream can in the fridge overnight.
- Preheat oven to 180 degrees and grease 4 x 20cm round tins.
- In a large bowl combine the solid coconut oil and sugar and beat until creamy.
- Add the remaining ingredients and beat until smooth – about 2-3 minutes.
- Divide the batter between the 4 tins and bake for 30 mins.
- Allow to cool completely.
- When you’re ready to ice the cake open the coconut cream and scoop out the solid cream and put into a bowl (save the liquid for a smoothie)
- Beat with an electric beater for about 2 minutes.
- Add the maple syrup and continue beating for another minute.
- To prepare the cake:
- Place one cake layer on a plate.
- Spread a thin layer of the coconut cream on the cake. If you do four layers, the bottom layer needs to have the least amount of frosting because it will ooze out with the weight of the cake.
- Top with thinly sliced strawberries.
- Top with the next cake layer and spread a thin layer of frosting over the cake.
- The thickness of the frosting is up to personal taste.
- I went for the naked look, but after two days it had been absorbed by the cake.
- Top with lots of whole, large berries.