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!
| Servings | Prep Time |
| 1 sponge | 10 mins |
| Cook Time |
| 20 mins |
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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!
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Ingredients
- 3 Eggs
- 1/4 Cup Coconut Oil Melted
- 1/4 Cup Coconut Milk
- 2 Tbspn Honey Melted
- 1 tspn Vanilla Essence
- 1/2 Cup Almond Meal/Flour
- 3 Tbspn Tapioca Starch/Flour
- 2 Tbspn Coconut Flour
- 1 tspn Baking Powder Gluten Free
- 1/4 tspn Baking Soda
Servings: sponge
Instructions
- 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 rack.
Recipe Notes
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.
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Sponge Cake