Serves: 8 Prep: 35_mins Cook: 25_mins


For the sponge:

300g Biona Coconut Palm Sugar

225g plain flour

225g self-raising flour

50g cocoa powder

2 tsp bicarbonate of soda

180ml Biona Coconut Oil

60ml strong black coffee, cooled

1 ½ tbsp white wine vinegar

2 tsp vanilla bean paste


For the topping:

2 x 400g cans Biona Coconut Whipping Cream

45g icing sugar

Drop of red food colouring

1 tsp vanilla bean paste

15 strawberries

75g ruby chocolate


  1. Preheat the oven to 180C/160C fan and line two 20cm cake tins with baking paper.
  2. Melt the ruby chocolate in a small bowl. Once melted, dip each strawberry in the chocolate and place on a tray. Place the tray in the fridge to set until needed to decorate the cake.
  3. Sift the flours, sugar, cocoa, bicarbonate of soda and a pinch of salt into a large bowl and make a well in the centre. Add the oil, coffee, vinegar, vanilla and 430ml water. Use a large metal spoon to stir gently until smooth and combined.
  4. Divide the mixture evenly between the baking tins. Bake for 25 minutes or until cakes are springy when touched. Leave to cool.
  5. Place the coconut cream in a bowl and add the icing sugar, red food colouring and vanilla. Use an electric whisk to blend until thick.
  6. Place 1 cake on a serving plate and spread with half the icing. Add the other cake on top, spread with the remaining icing and top with the chocolate covered strawberries.

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