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Gluten-free goji berry cake with a beetroot-and-coconut coulis

By Damien Stemmet

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

For the cake:

1 x 375 g box Woolworths gluten-free vanilla cake mix
30 g dried goji berries
30 g Woolworths raw trail mix

For the coulis:

1 cup coconut milk
1 cup Woolworths cold-pressed 100% fruit-and-vegetable juice blend
2 T honey

For serving:

60 g blueberries
60 g raspberries
15 g Woolworths raw cocoa clusters
35 g toasted coconut
Fresh mint, to garnish
Cocoa powder, for dusting

Method

Preheat the oven to 180°C and grease a 20 x 20 cm square baking tin. Make the cake mix according to package instructions, adding the goji berries and trail mix. Bake for 20 minutes, or until golden and cooked through. Allow to cool, and slice into squares.

To make the berry coulis, heat the coconut milk, juice and honey in a saucepan over a medium heat and bring to a boil. Reduce to a third and remove from the heat. Allow to cool.

Place 3 squares of cake onto each plate and drizzle with the berry coulis. Garnish with blueberries, raspberries, strawberries, cocoa clusters, toasted coconut, mint and a dusting of cocoa.

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Gluten-free goji berry cake with a beetroot-and-coconut coulis

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Ingredients

Method