MIXED BERRY & COCONUT LAYER CAKE

PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 6

Gluten-free, protein-rich, dairy-free 6 free-range eggs

2 teaspoons vanilla bean paste

¾ cup (165g) maple sugar (see tips) ¼ cup (60g) coconut oil, melted 1½ cups (180g) ground almonds

¾ cup (100g) gluten-free plain flour 1 teaspoon gluten-free baking powder 500g coconut yoghurt

125g fresh raspberries

125g fresh blueberries

1 Preheat oven to 180°C/160°C fan. Grease and line 2 x 20cm round cake pans with baking paper.

2 Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.

3 Transfer mixture to a large bowl; gently stir in ground almonds, then sifted flour and baking powder. Spoon mixture evenly between pans.

4 Bake cakes, rotating pans halfway through cooking, for 30 minutes or until cakes spring back when lightly pressed with a finger. Turn cakes immediately, top-side down, onto wire racks to cool.

5 Place one cake layer on a serving plate; top with half the yoghurt and half the berries. Top with the second cake, then remaining yoghurt and remaining berries.

Per serving: 45.9g total fat (22.6g saturated fat); 2746kJ (657 cal); 47.1g carbohydrate; 14.9g protein; 4.3g fibre