Piña Colada Sponge Cake (Gluten-Free) - cooking recipe

Ingredients

Sponge Cake
1/4 cup coconut oil or 1/4 cup vegetable oil
1/2 cup coconut cream
1/3 cup pineapple juice
1 lemon, juice of
10 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/4 teaspoon pink himalayan sea salt
1 1/4 cups ground almonds
1 1/4 cups gluten-free flour
2 1/2 teaspoons gluten free baking powder
1/4 teaspoon baking soda
Pina Colada Buttercream
1 cup vegan butter
1 teaspoon vanilla
2 teaspoons coconut extract
4 1/2 cups powdered sugar
2 teaspoons pineapple juice
1/4 teaspoon pink himalayan sea salt
Pina Colada Simple Syrup
1/2 cup coconut cream
1/2 cup pineapple juice

Preparation

For the Sponge Cake:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt coconut oil in the microwave in a large bowl.
3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
5. Pour into parchment lined baking pans.
6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.
For the Pina Colada Buttercream:
1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
2. Slowly add in the powdered sugar until combined.
3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.
For the Pina Colada Simple Syrup:
1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.