MAKES: 3-Tier Cake
Ingredients:
For the Cake:
Dry Ingredients
300g self-raising white flour (We used Doves Farm Gluten-Free self-raising white flour)
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp Himalayan Salt
Wet Ingredients
150ml natural oil (We used Isio4)
360g Coconut Yogurt (We used Alpro Coconut Yogurt)
3 eggs
200ml Honey
240g Strawberry-Chia Seed Jam* (You can also use normal Strawberry Jam).
1 1/2 tsp Vanilla Essence
For the Frosting:
500g Authentic Greek Yogurt
3 tbsp Honey
2 tsp Vanilla Essence
Method
Preheat the oven at 180 degrees celsius
In a bowl, mix the dry ingredients together.
In another bowl, mix the wet ingredients excluding the strawberry chia seed jam.
Add the wet mixture to the dry mixture and mix until all ingredients are combined. Once the mixture is combined, add the strawberry chia seed jam.
Pour the batter into 3 small-sized (20cm) cake pans and bake for 20 minutes.
Let the cake cool down before spreading the frosting.
In the meantime, mix the frosting mixture in a bowl and cut the strawberries into thin slices.
Once the cake has cooled down, spread the frosting and put the strawberry slices between every layer.
Enjoy!**
*To make homemade strawberry-chia seed jam, put 300g frozen strawberries in a saucepan and stir for approx 5mins. As the strawberries start to soften, add 2 tbsp of honey to the strawberry juice. Add 3 tbsp of chia seeds to the mixture and keep stirring continuously. Continue stirring on low heat for approx 15 minutes. Then put the mixture in a jar and leave it to cool for a few minutes before putting it in the fridge.
**You can store the cake in the fridge for up to 5 days.