Piña Colada Sponge Cake (Gluten-Free)
photo by Greggy

- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Yields:
-
2 6-inch cakes
- Serves:
- 20
ingredients
-
Sponge Cake
- 1⁄4 cup coconut oil or 1/4 cup vegetable oil
- 1⁄2 cup coconut cream
- 1⁄3 cup pineapple juice
- 1 lemon, juice of
- 10 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon pink himalayan sea salt
- 1 1⁄4 cups ground almonds
- 1 1⁄4 cups gluten-free flour
- 2 1⁄2 teaspoons gluten free baking powder
- 1⁄4 teaspoon baking soda
-
Pina Colada Buttercream
- 1 cup vegan butter
- 1 teaspoon vanilla
- 2 teaspoons coconut extract
- 4 1⁄2 cups powdered sugar
- 2 teaspoons pineapple juice
- 1⁄4 teaspoon pink himalayan sea salt
-
Pina Colada Simple Syrup
- 1⁄2 cup coconut cream
- 1⁄2 cup pineapple juice
directions
-
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.
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RECIPE SUBMITTED BY
Greggy
United States
Greggy is a contributor for Genius Kitchen.