Piña Colada Sponge Cake (Gluten-Free) Recipe

Name: Piña Colada Sponge Cake (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the Sponge Cake:
2
1. Preheat oven to 350 degrees Fahrenheit.
3
2. Melt coconut oil in the microwave in a large bowl.
4
3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
5
4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
6
5. Pour into parchment lined baking pans.
7
6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
8
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.
9
For the Pina Colada Buttercream:
10
1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
11
2. Slowly add in the powdered sugar until combined.
12
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.
13
For the Pina Colada Simple Syrup:
14
1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.

1807

kcal

Calories

105

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sponge Cake, 1/4 cup coconut oil or 1/4 cup vegetable oil, 1/2 cup coconut cream, 1/3 cup pineapple juice, and more.

Yes, Piña Colada Sponge Cake (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Piña Colada Sponge Cake (Gluten-Free)

How did you like this recipe?

Frequently Asked Questions