Just like the title implies this is THE easiest cake you could ever make. i have not done a tutorial for this, since it so easy any way.
This is all you need
- Store bought or home-made sponge cake (I did not bake mine myself, that would spoil the ‘easy’ part)
- Whipped cream
- Lemon curd
- Loads of fresh berries
- Nuts (I used almonds)
- A can of sprite
Start by pouring some sprite on each of the sponge cakes, I used five layers in my cake. The sprite helps the sponge cake to become more moist and less dry. Then whip you cream, I used almost three cups (7,5 dl) put some in a separate bowl, this later goes on the top! Mix the rest of the cream with lemon curd to taste. I had quite a lot, I’m a sucker for that stuff! Start layering your lemon curd mix on the sponge cake, throw your favorite berries (mine are blueberries and raspberries) and nuts in there, repeat. It’s just three easy steps really! Pour sprite, layer on cream and another sponge cake, easy peasy. When the cake is as high as you want it, top it off with some regular whipped cream and arrange some berries. Done!
This is a great cake to make a day ahead, it only gets better if it’s allowed to set over night!
I am SO impressed that this little (enormous) piece of cake could stand, almost more exiting than the actual cake!
I don’t know about you but I am a sucker for the banana coconut combo! It’s the perfect summery mix of sweet tastes!
Some of my friends are vegan and when they come over I usually want them to feel as welcome as all of my other friends. By “welcome” I mean “well fed”. And that’s kind of hard to accomplish when a lot of the things in the kitchen contain eggs or milk or such. Therefor I try to make banana bread! It’s like a treat but also not to unhealthy (kind of). And this one is with coconut taste. The trick is the coconut flour, it’s just milled coconut that you can buy in most well assorted the stores. It’s mostly used for people who can not eat gluten but tastes so nice more people should use it! Did I mention this bread is really quick to make as well?
Since I’m writing from Sweden and want to share this recipe with as many as possible I’m just going to say that when I use 1 cup you take 2 dl and when I use 0,5 cups you use 1 dl and so on!
What you’ll need for this bread is
- 3 really ripe bananas
- 1 cup whole wheat flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil (could be switched to sunflower or olive just as well, I just prefer coconut)
- 1/2 cup brown sugar
- a pinch of vanilla powder or essens
- 1 tsp baking soda
- 1 tsp baking powder (you could just stick with one of these but the combination will give the bread that extra power to rise and be all fluffy)
- 2 tsp cinnamon
- a pinch of salt! (love the salt, don’t skip it)
- your choice of different nuts (I picked walnuts and hazel)
You preheat you oven to 175 degrees celsius, then you take the cake pan of your choice and butter it up with the coconut oil. Here you could choose to sprinkle it with coconut flakes, but I had non at home.
The next step is mixing up those mushy bananas! Put them in a bowl and have a go at them! Add sugar and vanilla powder. Then you pour the flour and the coconut flour into to bowl (don’t mix). Add the baking soda and powder, cinnamon and salt, now you just mix the dry ingredients first and then you mix it all together. I mix in a lot of nuts in mine, but you could have whatever you like, such as raisins, coconut flakes or different seeds.
Then it’s time to pour it into the cake pan and admire your work! Put it in the oven and wait for about 40 minuets! Let it cool and then enjoy with your vegan friend. But I truly recommend this recipe for anyone, not just vegans.
Good luck with the baking, any question just ask in the comment field!