Go Vita

Recipes

Inspire your chef within, with our fresh and healthy recipe collection of guilt, vegan, gluten-free & Keto-friendly recipes! We are passionate about good health and want to share all the tips, tricks and insights we’ve accrued over more than 30 years as Australia’s leading health food retailer.

recipes

Green Sponge with Red Chia Jam and Coconut Cream

Written By

Go Vita

PREP TIME	COOK TIME	SERVES	DIFFICULTY
15 minutes	20 - 25 minutes	8 people	Intermediate

INGREDIENTS

Coconut & Almond Sponge:
• 6 eggs, whites and yolks separated
• ½ cup coconut or raw caster sugar
• ½ cup desiccated coconut
• 1 cup ground almonds
• 2 tbsp Melrose Organic Essential Greens
• 1 tbsp Melrose MCT powder Coconut

Matcha (optional)
• ½ tsp cream of tartar
• ½ tsp baking powder

Chia Jam:
• 2 cups frozen raspberries
• ¼ cup chia seeds
• 1 tbsp rice malt or maple syrup
• 1 tbsp Melrose Essential Reds Powder

Whipped Coconut Cream:
• 2 cans coconut cream, whipped
• Optional: 1 tsp vanilla powder

METHOD

Preheat oven to 180°C. Line a 20cm tin.
Whisk egg whites till soft peaks form.
Add sugar – whisk till firm. Fold in yolks,
coconut, almond meal, Greens, tartar and
baking powders. Bake 20-25 mins.
For jam, simmer raspberries, chia, and water. Add
syrup; simmer till thick. Mix in Reds Powder.
Cool in fridge.
Layer cooled cake with jam, coconut cream. Top with fresh fruit.

Note: For a tiered cake, double the recipe.

Tip: Refrigerate coconut cream before
whipping for best results.