Piña Colada Sponge Cake (Gluten-Free)

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

Step-by-step instructions

1. 1

   1. Preheat oven to 350 degrees Fahrenheit.

2. 2

   2. Melt coconut oil in the microwave in a large bowl.

3. 3

   3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.

4. 4

   4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.

5. 5

   5. Pour into parchment lined baking pans.

6. 6

   6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.

7. 7

   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.

8. 8

   8. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.

9. 9

   9. Slowly add in the powdered sugar until combined.

10. 10

    10. 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.

11. 11

    11. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.