Holland and Barrett was one of the first places that I started shopping when I began making healthier changes to my lifestyle as they offer a fantastic selection of products that help to make healthy living an absolute breeze. I still to this day shop in Holland and Barrett on an extremely regular basis and it’s the home of some of my absolute kitchen staples! So obviously I was more than happy to collaborate with them on this, to create a healthy baked summer treat!
I’m by no means an expert when it comes to baking, so I will admit that I do get slightly nervous whenever someone asks me to bake something! I knew that I wanted to create some sort of sponge cake with coconut cream, but the addition of the fruity flavours were a spare of the moment addition at the end.. and I think they give it that little extra something. For me, sponge cake with whipped cream is the epitome of summer desserts, as I used to absolutely adore victoria sandwich! I love the combination of the light and simple sponge, paired with the burst of fruitiness and smooth, velvety whipped cream- absolute heaven. This cake is infused with fresh orange and pomegranate juice, which helps to keep it moist and provides a really nice zingy flavour. Instead of using regular whipped cream, I’ve gone for the delicious alternative of coconut cream frosting, which is a great dairy free alternative and tastes pretty incredible! Alls you will need for this is a can of coconut milk. liquid sweetener of choice and an electric whisk, it really is that simple and I find it to have a much lighter feeling to cream.
Since living back at home for a short while, I try and get my younger brother to sample some of my creations when possible; however this can sometimes be a little tricky seeing as he doesn’t like nuts or coconut.. two of my staple ingredients! Anyway, I got him to try some of this cake upon taking it out from the oven and he thought it ‘tasted quite like normal cake’.. and coming from him, I would say that’s a result!
Pomegranate & orange drizzle cake with coconut cream
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/3 cup ground almonds
- 2 tbsp coconut sugar
- 2 eggs
- 2 tbsp maple syrup
- 130ml almond milk & 1/2 tsp apple cider vinegar
- 1/2 tsp bicarb
- 1 tsp baking powder
- 1 vanilla pod
- Juice from half an orange
- 3 tbsp fresh pomegranate juice
- Cream from 1 can of coconut milk
- 1 tsp maple syrup
- Pomegranate seeds, orange zest and pistachios to decorate
- Preheat your oven to 170 degrees C and line a small/medium cake tin.
- Combine the milk and cider vinegar and set aside.
- Cream together the coconut oil, coconut sugar and maple syrup in a mixing bowl. Crack in the eggs one at a time and mix well.
- Sift all of the dry ingredients into a bowl and scrape the vanilla from the vanilla pod. Combine the wet and dry ingredients and slowly stir in the milk until you have a cake batter consistency.
- Transfer this into your cake tin and bake in the oven for around 27-30 minutes. To make sure the cake is cooked, use a skewer or cake tester and if this comes out clean then your cake should be done.
- Remove from the oven and allow to cool completely.
- To make the frosting, remove the cream part from the can of coconut milk and whisk this until it appears slightly whipped. Note: this usually doesn’t have the same thickness as ordinary whipped cream and is a little runnier. Add in the maple syrup and whisk again.
- Once your cake is cool, poor over the juices and allow to soak into the cake. Spread the cream evenly over the top and sprinkle with orange zest, crushed pistachios and pomegranate seeds.