Makes 6 to 8 slices
INGREDIENTS
(Note: I used a usual set of measuring spoons/cups for this recipe instead of weighing ingredients on a scale.)
For the sponge cake
For the frosting
INGREDIENTS
(Note: I used a usual set of measuring spoons/cups for this recipe instead of weighing ingredients on a scale.)
For the sponge cake
- 2 cups rye flour (*I've also tried using oat flour, or mixing the two)
- ¾ cup unsweetened applesauce or 'compote'
- ¼ cup melted coconut oil
- ¾ cup maple syrup or unrefined Muscovado sugar
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 1 tsp baking soda
- Pinch of salt (*I use Himalayan pink salt)
For the frosting
- 6 tbsp melted coconut oil
- 2 tbsp fresh lemon juice
- ⅔ cup almond milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- Grated lemon zest for sprinkling
DIRECTIONS
- Preheat the oven to 180C or 356F. Line a pound cake baking tin with parchment paper.
- In a bowl, whisk together the applesauce, coconut oil, maple syrup, apple cider vinegar and vanilla extract.
- Once the wet ingredients are combined well, add the dry ingredients: flour, baking soda, baking powder, salt. If the mixture is too wet, add a bit more flour.
- Put the mixture into the baking tin and bake for 35-40 minutes or until a toothpick comes out clean.
- Once done, let it cool.
- Prepare the frosting by simply mixing together all ingredients. Blend until it reaches a smooth consistency. Make adjustments to taste as desired. Coconut flour is very absorbent so add more almond milk if the mixture is too dry or solid.
- Spread frosting on top of sponge cake and add grated lemon zest.