Ingredients:- 300g white spelt flour
- 200g caster sugar
- 135 ml aqua faba
- 50 ml Donegal Rapeseed Oil
- ¼ tsp salt
- ¼ tsp vanilla bean paste
- A can of full fat coconut milk
- Blueberries, strawberries, raspberries and cherries
1: Pre-heat the oven to 180 degrees Celsius. Grease lightly a 7 inch cake pan with rapeseed oil. If it is poor quality, you might need baking paper. I use cake tins with removable bases as they make life a lot easier.
2: Whip the egg whites and sugar together until they have thickened and the beaters leave a ripple of white cream in their wake. It takes a while. You don’t want it to stiffen, mind, just to thicken.
3: Then using a spatula or wooden spoon fold in the sifted flour, caster sugar, oil, salt and vanilla bean paste until fully combined. Pour into the pan and put straight into the oven.
4: Cook for 50 minutes.
5: Remove and allow to cool in the pan for five minutes before moving to a wire wrack. Put your can of coconut milk, upright into the freezer.
6: After about 30 minutes of cooling the coconut milk, remove the can from the freezer without disturbing it too much. Open and scoop out the coconut cream which should be at the top of the can (the water will have separated and lie at the bottom). Beat the coconut cream for a few minutes.
7: Ensuring that the cake is cool, either cut in half and fill with coconut cream and cut berries or be lazy like me: Pile the cream and berries on top of the whole thing and enjoy.