Piña Colada Sponge Cake (Gluten-Free)

READY IN: 1hr 20mins




  • For the Sponge Cake:
  • 1. Preheat oven to 350 degrees Fahrenheit.
  • 2. Melt coconut oil in the microwave in a large bowl.
  • 3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
  • 4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
  • 5. Pour into parchment lined baking pans.
  • 6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
  • 7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.
  • For the Piña Colada Buttercream:
  • 1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
  • 2. Slowly add in the powdered sugar until combined.
  • 3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.
  • For the Piña Colada Simple Syrup:
  • 1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.