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5 from 1 vote
Total Time 2 hrs
Course Dessert
Servings 1 Tray



  • ¾ cup PomPom Paddock Flour
  • 1/3 cup granular sweetener we used Lankanto Australia monk fruit sweetener
  • 1 tsp baking soda
  • ½ cup plant-based milk
  • 1 tsp vanilla essence
  • 3 tbsp coconut oil melted
  • ½ tbsp apple cider vinegar


  • 1/3 cup plain coconut yoghurt
  • 1 squeeze lemon juice
  • 1 tsp rice malt syrup
  • 1 can Minor Figures cold brew


  • Preheat oven to 180C
  • Combine all cake ingredients and whisk or blend until an even batter forms.
  • Place into a lined square or rectangular cake tin and bake for 30mins, until golden.
  • Once cool, slice cake into 3 even rectangles.
  • Combine coconut yoghurt, lemon juice and rice malt syrup.
  • Place one slice of cake into a small rectangular dish. Pour over one tablespoon of the cold brew.
  • Spoon over 1-2 tablespoons of the filling.
  • Repeat these layers with the remaining two slices of cake, finishing with a layer of filling.
  • Place in the fridge for 1-2 hours to allow the cake to absorb the coffee
  • Remove and dust with a sprinkle of cacao powder.
  • Slice into two large or three smaller portions and enjoy!
Categories Sweet