Sunlit Spanish Brunch Sweet

Allergens

Soy (if using soy milk), Nuts (optional for coconut flakes)

Ingredients

• 1. Vegan chocolate sponge cake (see recipe) 2. Dairy
• free whipped cream (see recipe) 3. Strawberry coulis (see recipe) 4. Fresh strawberries, halved 5. Toasted coconut flakes 6. Fresh mint leaves

Instructions

1. Prepare vegan chocolate sponge cake and let it cool completely. Slice into two even layers.
2. Assemble the cake by placing the bottom layer on a plate.
3. Top with a generous layer of dairy free whipped cream, leaving a small border around the edge.
4. Pour half of the strawberry coulis over the whipped cream layer.
5. Add the second layer of sponge cake and repeat layers: whipped cream and remaining strawberry coulis.
6. Garnish with halved strawberries, toasted coconut flakes, and a touch of fresh mint.
7. Enjoy!

Chef’s Insight

The vibrant colors of this dessert will evoke feelings of joy and happiness.

Notes

This dessert is a combination of flavors and textures that will delight your senses.