This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow' << plus this is the cover recipe for our November Christmas issue 2015!
Spelt Flour or GF Flour, Bicarbonate Soda, Salt, Cocoa Powder, Coconut Sugar, Hot Water, Sunflower Oil, Apple Cider Vinegar, Black Cherry Jam, Kirsch or Brandy, Whipped Coconut Cream, Cherries, Dark Chocolate
Gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly cake that's perfect for Spring/Summer. So EASY to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake.