We tsart by making the vanilla sponge cake. You can alos prepare this one a day ahead if you want to save some time.
Preheat the oven to 180℃/350℉ and grease a round cake tin (⌀ 26cm / 10 inches) with some coconut oil or vegan Butter. Then fill with 2 tbsp semolina. Distribute in the cake pan evenly and pour out what's too much. This way the cake won't stick onto the tin later on. Set aside.
In a large bowl combine brown sugar, coconut yoghurt, baking soda and baking powder. Mix well and let sit for five minutes until little bubbles form.
Then add the remaining ingredients for the sponge cake and combine again. Fill batter into cake tin and bake for about 40-45 minutes until golden. If you punch a toothpick into the middle of the cake and it comes out clean again, your cake is done.
Set to cool for about 1 hour.
With a cookie cutter or glass punch out little circles from the sponge cake. You need 12 (see picture below).
Now make the espresso mixture by simply adding all the ingredients for this in a small bowl and whisk together. Set aside.
Take two bowls, devide 800 g coconut yoghurt into both bowls (400 g each) and add 2 tbsp maple syrup to each bowl as well as 1/2 tsp vanilla powder to each.
THen add 2 tbsp cacao powder to only one bowl. Mix well and then combine the ingredients in the other bowl.
Take your glasses. Soak 4 sponge circles - one at a time - in the espresso mix and put each ontp the bottom of one galss. Cover with 2 tbsp vanilla coconut yoghurt each. Then repeat with adding another espresso soaked sponge cake. Top with 2 tbsp cacao coconut yoghrt. Another Sponge and 2 tbsp of vanilla coconut yoghurt.
Top with a layer of powdered cacao powder and fresh pomegranate seeds.
Enjoy! ? Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
therawberry.de