Ingredients FOR 16 SLICES:
For the sponge cake:- 200 g Bake-Free sponge cake muffin flour mixture
- 9 g sweetener (1:10)
- 12 g cocoa powder
- a pinch of black salt
- half a packet of baking powder
- 250 g sugar-free almond drink
- 10 g of coconut oil in liquid form
- 1 portion of coconut cream
- 100 g vegan, sugar-free chocolate
- 20 g of coconut oil
- 5 g of shredded coconut
PREPARATION:
Prepare the cream according to the description. For the sponge cake, mix the ingredients, and pour the batter into a 24x24 cm mold lined with silicone baking paper, then bake in a preheated oven at 180 degrees celsius for 25 minutes on conventional top and bottom setting. Leave to cool on a wire rack, then carefully slice it into 2 sheets. Spread the cream on the bottom sheet, then carefully cover it with the top. Melt the chocolate with the coconut oil over steam, spread it on the sponge cake and sprinkle it with shredded coconut. Wait for the glaze to set. Cut into 16 equal slices.
