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Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 50 minutes
Serving : 16
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Prepare the ingredients before making Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free

  • 400 grams can of light coconut milk
  • 1 tsp lime juice
  • 255 grams potato starch
  • 190 grams white sorghum flour
  • 65 grams coconut flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 eighth of a tsp vitamin c powder
  • 300 grams granulated sugar
  • 120 ml olive oil
  • 3 tsp Vickys Best Egg Replacer * recipe in my profile * mixed with 6tbsp water
  • 2 tsp vanilla extract
  • Filling
  • 5 tbsp raspberry or strawberry jam
  • 1 Vickys Whipped Coconut Cream * recipe in my profile * for filling
  • 1 icing/powdered sugar for TOPPING

How to Make Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Coconut Victoria Sandwich Cake, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • **You can use 3 eggs in place of my egg replacer or choose another that you like eg flax eggs, chai seeds etc. You'll need to add 2tsp xanthan gum if you use anything other than the replacer in the ingredient list, xanthan gum is an ingredient in it so you don't need to add any extra
  • Step 2
  • Preheat the oven to gas 4 / 180C / 350°F and grease and line two 9 inch cake tins with parchment paper
  • Step 3
  • Whisk the milk and the lime juice together and let sit a few minutes until curdled
  • Step 4
  • Sift the flours, starches, vitamin c, baking powder, baking soda & salt into a large bowl and mix until no large lumps remain
  • Step 5
  • Beat together the milk mixture, oil, sugar, egg replacer and vanilla in a bowl
  • Step 6
  • Add the wet mix into the flour mix and beat smooth. It should be quite sticky & thick
  • Step 7
  • Divide the mixture equally between the two tins and smooth the tops with a wet spoon. Bake for approximately 30 - 35 mins
  • Step 8
  • The cakes will be ready when the sides have pulled away from the tin and the cake springs back when touched. You can also check this with a toothpick
  • Step 9
  • When the cakes have fully cooled on a wire rack, best to leave them a good 6 hours to set, spread 4 to 5 tbsps of strawberry or raspberry jam on one half then top the jam with a generous layer of whipped coconut cream
  • Step 10
  • Place the other sponge on top and dust liberally with sifted icing sugar
  • Step 11
  • Alternatively you can frost with a coconut frosting and sprinkle some dessicated/shredded coconut on top
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