Description

You don't need an excuse to enjoy this beautiful cake. Fill the gluten-free sponge with whipped coconut milk and drown the lot in an indulgent pomegranate ganache.

Ingredients

  • 270ml can coconut milk
  • 4 eggs
  • 125ml (1/2 cup) maple syrup
  • 1 teaspoon vanilla extract
  • 80g gluten-free cornflour
  • 35g (1/3 cup) dark cocoa powder
  • 1 tablespoon gluten-free custard powder
  • 75g Plaistowe Premium 70% Cocoa Chocolate, chopped
  • 1 tablespoon pomegranate molasses
  • 1 1/2 teaspoons rosewater
  • 1 teaspoon vanilla bean paste
  • Seeds of 1 small pomegranate
  • Pomegranate molasses, extra, to serve (optional)

Instructions

  1. Place coconut milk in the fridge for 6 hours or until firm (do not shake can). Preheat oven to 180