This gluten and dairy free cake allows you to indulge in a healthier sweet sensation, without the side of guilt.
Ingredients
270ml can coconut milk
3 eggs, separated
2 1/2 tbsp caster sugar
40g (1/4 cup) coconut sugar
1/2 tsp vanilla extract
70g (1/2 cup) gluten-free cornflour
45g (1/4 cup) brown rice flour
3/4 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 tbsp fine desiccated coconut
250g strawberries, hulled, chopped
1 tbsp lemon juice
1 1/2 tsp chia seeds
1/2 tsp vanilla bean paste
Pure icing sugar, to dust
Directions
Step 1
Chill can of coconut milk for 6 hours or until firm. Preheat oven to 180C/160C fan forced. Grease and line base and side of a 6cm-deep, 20cm (base measurement) round cake pan.
Step 2
Use electric beaters to beat egg whites in a bowl for 1 minute or until frothy. Combine caster sugar and 2 tbs of the coconut sugar in a bowl. Add sugar mixture to egg whites, 1 tbs at a time, beating well after each addition. Beat for 2 minutes or until tripled in volume. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla until just combined. Sift flours, cream of tartar and bicarb into a bowl. Sift flour mixture over egg mixture. Add desiccated coconut. Gently fold in dry ingredients until just combined. Spoon into prepared pan. Smooth surface. Bake for 20-22 minutes or until cake is firm and springs back when lightly touched. Cover with a tea towel. Cool in pan for 5 minutes. Turn onto a wire rack. Cover with tea towel. Cool completely.
Step 3
Meanwhile, combine the strawberry, lemon juice and remaining coconut sugar in a saucepan. Stand for 5 minutes. Cook, stirring, over low heat for 2 minutes or until sugar dissolves. Cook, stirring occasionally, for 5 minutes or until strawberry breaks down. Stir in chia seeds for 2 minutes or until thickened. Transfer to a bowl. Cool for 30 minutes. Chill for 30 minutes until cooled completely and thick.
Step 4
Remove coconut milk from fridge. Carefully open. Spoon solidified coconut milk from surface into a glass bowl. Reserve liquid for another use. Use a balloon whisk to whisk solidified coconut milk and vanilla until thick.
Step 5
Slice cake in half horizontally. Spread with coconut cream. Top with strawberry mixture. Sandwich with cake top. Dust with icing sugar and serve immediately.
