Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Serves: 6

Prep Time: 30 minutes

Bake Time: 12–15 minutes

Chill Time: 1 hour

Ingredients

Almond Sponge

Strawberry Layer

  • 300g fresh strawberries, hulled and sliced
  • 1 tbsp strawberry jam
  • Juice of 1/2 lemon
  • 30g dried blueberries
  • 2 tbsp orange juice

Coconut Cream

  • 2 × 400ml tins full-fat coconut milk, chilled overnight
  • 3 tbsp icing sugar

To Finish

Method

  1. Preheat the oven to 180°C (160°C fan) and line a small baking tin (approximately 20cm square).
  2. In a large bowl, whisk together the ground almonds, self-raising flour, baking powder and salt. Stir in the maple syrup, melted coconut oil, plant milk and vanilla until you have a smooth batter.
  3.  Pour into the prepared tin, spread evenly and bake for 12–15 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool completely before cutting into bite-sized cubes.
  4. Place the dried blueberries into a small bowl and cover with the orange juice. Leave to soak for around 10 minutes.
  5. Toss the sliced strawberries with the strawberry jam and lemon juice and leave to macerate for 10–15 minutes.
  6. Scoop the thick coconut cream from the chilled tins into a large bowl, leaving behind the liquid. Add the icing sugar and whisk until smooth, thick and fluffy.
  7. To assemble, divide the sponge cubes between six serving glasses. Spoon over some strawberries and their juices, followed by a generous layer of coconut cream. Repeat the layers once more.
  8. Finish with toasted flaked almonds, the soaked blueberries and a fresh strawberry on top.
  9. Chill for at least 1 hour before serving.

Tip

These are ideal for making ahead. As they chill, the sponge gently absorbs the strawberry juices while still holding its shape, making them even more delicious the next day.