Sponge Cake

A simple sponge recipe that gluten, grain, dairy and refined sugar free!

With Christmas fast approaching, having a 'paleo' friendly sponge cake recipe is a must for making your favourite trifle recipe. This recipe is super easy and can also be used as a base vanilla muffin recipe, just add in your choice of berries!


sponge2

Wet Ingredients:

3 Eggs
1/4 cup Coconut Oil, melted
1/4 cup Coconut Cream or Milk (full fat)
2 Tablespoons Honey, melted
1 teaspoon Vanilla Essence

Dry Ingredients:
1/2 cup Almond Meal/Flour
3 Tablespoons Tapioca Starch/Flour
2 Tablespoons Coconut Flour
1 Teaspoon Baking Powder, gluten free
1/4 teaspoon Baking Soda

Method:
Preheat oven to 150 degrees C.
Mix wet ingredients together and then sift in dry ingredients, again mixing well.
Pour into a square silicon or lined baking dish, approx 20x20cm.
Bake for 20 minutes or until lightly brown on top. 
Carefully transfer to a cooling tray.

Serves:
This makes one medium size sponge, you may need two depending on what you are using it for. If you are wanting more - make in another one, in a different baking dish. Do not make a double batch in one container as it may not hold together as well.

sponge1






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