No Flour No Eggs Fruit Cream Cake

EGGLESS

NO GLUTEN NO FLOUR VANILLA FRUIT CREAM CAKE

| ULTIMATE RECIPE

No Gluten No Flour No Eggs Fruit Cream Cake – I was a little hesitated to make this cake, but went ahead anyway. I’m curious about the outcome of this cake. The texture turned out soft and a little flaky, but the taste it’s pretty amazing. It’s a cake you’ll never see in the store and the only way to have it is to make it at home. It’s a very healthy cake with all the goodness of the fruits and no gluten no flour cake. I know some of you were asking me about eggless when I posted the egg version, here you go! I will call this a superb cake. I hope you’re inspired to give this cake a try. Enjoy!

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Ingredients:

Gluten Free Eggless Sponge Cake

I’m using 28x33cm pan

300 ml [1¼ cup] milk

1½ tbsp white vinegar

180g [1½ cup] ground coconut*

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

15g [2 tbsp] cornstarch

180g [¾ cup + 2 tbsp] fine sugar

130g [½ cup + 2 tbsp] oil

1 tsp vanilla extract

*Ground Coconut substitute: Ground almond or ground hazelnut or rice flour

Fresh Mix Fruits

I’m using:

Dragon fruits (red)

Green Kiwi

Mango

You can use any fruits of your choice

Cream Frosting

360g [1½ cups] whipping cream

30g [2 tbsp] fine sugar

syrup

[1 tbsp sugar + 2 tbsp hot water]

Instructions:

Sponge Cake

Preheat oven at 180°C/355°F.
In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
Sift all the dry ingredients (ground coconut, baking powder, baking soda, salt and cornstarch)
In a large mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined.
Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
Mix until well combined. Switch to a spatula to mix and scrape the bowl to ensure even mixing. it's normal that it comes together like a dough.
Transfer batter into a 28x33cm prepared pan, greased and lined with parchment paper. Use a spatula to spread evenly.
Bake in preheated oven at 180°C/355°F at 35 minutes or until the top a lightly brown.
Let it cool completely before slicing.
Cut the cake sheet into 4 pieces. Refrigerate for 1 hour before assemble the cake to prevent crumbly.

Fruits Preparation

Choose 3 types of fruits of your choice.
I chose red dragon fruits, green kiwi, and mango. They give bright colours to the cake.

Frosting

In a large mixing bowl, add whipping cream, sugar and coconut cream.
Mix on medium low speed until the cream is stiff, do not over mix.
Transfer cream into a piping bag.

Assemble the Cake

Spread a tiny bit of cream on the cake board so that it can hold the cake.
Place a cake sheet.
Brush with the syrup.
Pipe the whipping cream, spread it evenly with a spatula.
Add the cut up dragon fruits and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Repeat no. 2, 3 and 4.
Add the cut up green kiwis and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Repeat no. 2, 3 and 4.
Add the cut up mangos and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.
Add the last layer of cake. Pipe another layer of cream and spread evenly with a spatula. Tidy up all sides with the cream as well.
Refrigerate the cake for at least 30 minutes or 1 hour.
Trim off all the sides.
Decorate the top with the fruits and pipe some small dollops around them.
Cake is ready to serve.