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Flourless berry sponge is my go-to sponge recipe. You can vary the berries and bake as a cake, a slice or as cupcakes. Why not add some lemon zest to the mixture too? Mix the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth. Add the eggs one by one, mixing in between each addition.
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier.
Most flourless sponge cakes use almond flour or cornflour (high in carbs). I am beginning to use coconut flour more and more. It is light, incredibly absorbent, easily flavoured and personally I don’t think the taste of coconut comes through.
This is a strange sponge making trick that ‘shocks’ the cake and stops it from deflating. Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down. Beat cream and vanilla until soft peaks form.
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