Occasions get the better of me
I have a tendency to overcook, or cook for an army as people tell me. That’s why I love occasions, it’s an excuse to go overboard. But sometimes certain occasions stump me, the traditional staples that we can’t eat are commercialised for the occasion – so instead of letting it get me down I like to think up ways to re-create it without losing out on the flavour, texture and appearance.
For this recipe, I altered (completely) my Mother’s sponge recipe for the base. Despite the zig zag from the recipe, it was still quite easy and definitely didn’t require any certain skill. You won’t even have to “beat” the eggs until thick for this.
So the cakey side of the recipe was reasonably easy, what worried me when I first tested this recipe was what I was going to do with the chocolate coating that is used to roll coconut. I opted for a method I used for my Vegan salted caramel & peanut protein slice because it gives you the element of chocolate without adding the dairy or sugar, plus unlike an icing the ingredients used help set the outside so it was perfect for coating.
We used dried coconut flakes for this recipe instead of desiccated, reason 1 – I didn’t have any desiccated on hand and reason 2 – the dried coconut flakes aren’t as sweet and are just as budget friendly. You can get them from most health food shops, for 500g ours was $3.50.
|1 c GF plain flour|
|1/2 c GF cornflour|
|2 tsp. baking powder|
|pinch xanthan gum|
|1/2 c unsweetened almond milk|
|1/4 c brown rice malt syrup|
|1 tbsp. nuttelex|
|2 tbsp. extra brown rice malt syrup|
|1/4 c raw cacao or dutch cocoa|
|75g unrefined coconut oil|
|1 c dried coconut flakes|