Ingredients for the sponge:
- 200 g of all-purpose flour
- 100 g of coconut flour
- 60 g of sugar
- 1 teaspoon of baking powder
- 2 pinches of salt
- 2 tablespoons of mandarin spice
- 350 ml of sparkling water
- 50 ml of oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of apple cider vinegar
Ingredients for the coatings:
- 150 g of dark vegan chocolate
- 100 ml of water
- 150 g of coconut shreds
Preparation:
- Mix all-purpose flour, coconut flour, salt and baking powder in a bowl.
- In a separate bowl add oil, sugar, mandarin spice and vanilla extract and mix with an electric mixer.
- When sugar is dissolved, add sparkling water and apple cider vinegar and mix at low speed.
- Start adding flour and coconut mixture, slowly spoon by spoon.
Mix well but don't overmix it.
- Pour the batter into the greased baking tray and place it in a preheated oven at 180°C for 25-30 minutes.
- Cool it down and cut it into cubes.
- Melt the chocolate over the double boiler and add hot water. Take it out of the double boiler and place it on low heat and simmer for 3 minutes while stirring.
- Coat cake sponges into melted chocolate, using a fork and letting redundant chocolate drip off the sponge.
- Coat it with coconut shreds and cool it down before serving.
