For the cake:
150 g coconut flour
300 g all purpose flour
250 ml soya milk
350 ml maple syrup
1/2 tsp salt
1 x 400 g tin of chickpeas (only water) = aquafaba
1 tbs baking powder
3 big strawberries
1/3 cup of berries
For the filling:
400 g pure coconut or soya yogurt
water from 1 x 400 g tin of chickpeas = aquafaba
100 ml maple syrup
100 g coconut sugar
50 g crushed almonds
300 g desiccated coconut
5 strawberries for decoration
1/2 cup berries for decoration
Preheat the oven to 180°C or 350°F
In a bowl sift flours, baking powder. Add sugar and salt. Whisk together milk, water from chickpeas and maple syrup, mix well till smooth and creamy. If it looks too liquid and watery add ½ tbls flour and whisk well.
Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
Sprinkle with golden syrup and bake for 20-25 minutes. Bake until the surface becomes a light golden brown.
Transfer the cakes to a cooling rack and allow to cool completely before frosting.
Prepare your aquafaba ('water-bean') remember to whisk it first until it turns white and foamy, then fold it into the batter using a metal spoon to keep those bubbles from popping.
Prepare your frosting by adding the aquafaba, coconut or soya yogurt, maple syrup to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more soya milk, a drop at a time until you reach the right consistency, if it’s too thin add more powdered sugar.
Divide the batter evenly between the two. Add dessicated coconut in one half and fold in between cakes and sides. Use the other half without coconut to top up the cake.
Frost your cake and decorate it with plenty of dessicated coconut and fruit.