Ingredients
For the cake batter:
- 3 eggs
- 200 gr coconut flower sugar
- 260 ml buttermilk
- 280 gr all purpose paleo flour
- 10 gr chocolate (85%) (melted)
- 1 tsp vanilla
- 1 tbsp beetroot powder
- 1 tbsp apple cider vinegar
- 1 tsp soda
For the creme:
- 250 gr Mascarpone (creme cheese)
- 500 ml coconut creme
- 1 tsp vanilla extract
- 100 gr red fruit (strawberries, raspberries, cherries, red currant...)
Servings: pieces
Instructions
- Preheat the oven to 180°C/350°F
- Mix all the ingredients one after the other until you have a smooth cream.
- Transfer the sponge cake batter into a baking form, previously lined with parchment paper.
- Bake for 15 - 20 minutes. Take the cake out of the oven and let it cool.
- Meanwhile prepare the filling: put all the three ingredients into a bowl and mix well with a hand mixer.
- Now cut the sponge cake into four equal pieces. Place the first one on a cake dish, put some of the cream on it equalizing, put another layer on the top, spread cream, do the same with the third and fourth layer. In the end top and the sides the cake with the cream. Decorate with some fruit or marzipan hearts or what ever you like.
Recipe Notes
If you don't find or want to use buttermilk, you can make some acid milk by yourself: 125 gr dairy free yogurt + 135 ml nut milk + 1 tbsp of lemon juice. Mix all well.
Beetroot powder gives a nice dark red color, nearly purple. If you want to have a nice red use a few drops of food coloring.
You can give the cake batter any form you like. Square or round doesn't matter. Put the batter thin enough to have 4 equal slices in the end. Or bake already the size and shape you want the cake and just cut the sponge cake horizontally in 4.
You can decorate the cake with all kinds of red fruit or other. A nice decoration with beetroot powder is also a good idea.
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