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Vegan Paella

  • Cooking Time
    20 minutes
  • Prep Time30 minutes
  • Servings12 portions
recipe image Coconut Cake
  • 150 grams Flora Plant B+tter Unsalted
  • 200 grams caster sugar
  • 150 grams coconut dairy free yoghurt
  • 150 millilitres soya milk
  • 300 grams self raising sponge flour
  • 1.5 teaspoons baking powder
  • 50 grams desiccated coconut
  • 100 grams Flora Plant B+tter unsalted
  • 200 grams icing sugar
  • 1 tablespoon coconut dairy free yoghurt
  • 3 tablespoons raspberry jam
  • 30g desiccated coconut
  1. Preheat the oven to 180c or 160c fan.
  2. Grease and line two 18 cms sandwich cake tins
  3. Beat the Flora Plant and sugar together with an electric mixer for 3 mins.
  4. Add the yoghurt a tablespoon at a time, beating well. Then add the milk slowly, again beating well. If the mixture curdles then add a little flour and beat again.
  5. Sift in the remaining flour and baking powder with a metal spoon. Then gently fold in the desiccated coconut.
  6. Divide the mixture between the tins and bake for approx. 20 mins or until a skewer comes out clean.
  7. Turn out onto a cooling rack and leave until completely cool.
  8. Beat the Flora Plant and icing sugar until smooth and light, then beat in the coconut yoghurt.
  9. Spread the raspberry jam on one cake and half the buttercream on the other cake and sandwich together.
  10. Spread the rest of the buttercream on the top of the cake and sprinkle on the desiccated coconut.
  11. Enjoy with a nice cup of tea and maybe some fresh raspberries.