Ingredients
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the Chickpea Flour Cake Base:
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2 ripe bananas , mashed (about 1 cup)
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1/2 cup unsweetened applesauce
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1 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/2 tsp ground cardamom
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1/4 cup unsweetened shredded coconut flakes, plus extra for sprinkling
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1/2 cup warm water (not hot!)
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1/4 cup unsweetened non-dairy milk (such as almond milk), at room temperature
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1 Tbsp apple cider vinegar
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the Date Caramel Filling:
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1/4 cup pitted medjool dates, soaked in hot water for about 10 minutes to soften
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1 tsp vanilla extract
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1/4 cup unsweetened non-dairy milk (such as almond milk)
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the Cashew Froth:
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1/2 cup raw cashews
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1/2 cup unsweetened non-dairy milk (such as almond milk)
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1 Tbsp maple syrup
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the Coconut Sugar Glaze:
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1/4 cup coconut sugar
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1 Tbsp unsweetened non-dairy milk (such as almond milk)
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1 Tbsp warm water
Directions
Sub_title: A deliciously moist and fluffy layer cake made with wholesome plant-based ingredients, perfect for any celebration!
Description: This Exotic Moroccan Layer Cake is not only vegan but also gluten-free, high-protein, and kid-friendly! It’s made with simple whole foods like chickpea flour, almond meal, and dates, giving it a rich fudgy texture without compromising on taste. The cake itself has an exotic blend of Middle Eastern spices such as cardamom, cinnamon, and nutmeg, while the layers are filled with creamy date caramel and sweetened with coconut sugar. Topped with a decadent cashew frosting, this stunning cake will leave your guests impressed and wanting more!
Ingredients:
For the Chickpea Flour Cake Base:
* 2 ripe bananas, mashed (about 1 cup)
* 1/2 cup unsweetened applesauce
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp ground cardamom
* 1/4 cup unsweetened shredded coconut flakes, plus extra for sprinkling
* 1/2 cup warm water (not hot!)
* 1/4 cup unsweetened non-dairy milk (such as almond milk), at room temperature
* 1 Tbsp apple cider vinegar
For the Date Caramel Filling:
* 1/4 cup pitted medjool dates, soaked in hot water for about 10 minutes to soften
* 1 tsp vanilla extract
* 1/4 cup unsweetened non-dairy milk (such as almond milk)
For the Cashew Froth:
* 1/2 cup raw cashews
* 1/2 cup unsweetened non-dairy milk (such as almond milk)
* 1 Tbsp maple syrup
For the Coconut Sugar Glaze:
* 1/4 cup coconut sugar
* 1 Tbsp unsweetened non-dairy milk (such as almond milk)
* 1 Tbsp warm water
Instructions:
1. Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, allowing for overhang on both sides.
2. In a large mixing bowl, combine all the ingredients for the chickpea flour cake base until well combined.
3. Divide the batter evenly between the prepared cake pans, spreading it out with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
4. Meanwhile, prepare the date caramel filling by combining all the ingredients in a blender and processing until smooth. Set aside.
5. For the cashew frosting, place the soaked and drained cashews, non-dairy milk, and maple syrup in a high-speed blender and process until very smooth and thick. If desired, strain through a fine mesh sieve to remove any remaining bits of cashew.
6. Once the cakes have cooled, use a serrated knife to cut off the domes from each cake. Place one cake layer on a serving plate, spread half of the date caramel filling evenly over it, and top with another cake layer. Carefully spread the remaining date caramel over the entire surface of the stacked cake.
7. Pour the prepared cashew frosting over the top of the cake and spread using an offset spatula or butter knife. Allow the first layer of frosting to set slightly before adding more if necessary.
8. Using a small pastry bag fitted with a star tip, pipe rosettes around the edge of
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, allowing for overhang on both sides. |
|
2
Done
|
In a large mixing bowl, combine all the ingredients for the chickpea flour cake base until well combined. |
|
3
Done
|
Divide the batter evenly between the prepared cake pans, spreading it out with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely. |
|
4
Done
|
Meanwhile, prepare the date caramel filling by combining all the ingredients in a blender and processing until smooth. Set aside. |
|
5
Done
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For the cashew frosting, place the soaked and drained cashews, non-dairy milk, and maple syrup in a high-speed blender and process until very smooth and thick. If desired, strain through a fine mesh sieve to remove any remaining bits of cashew. |
|
6
Done
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Once the cakes have cooled, use a serrated knife to cut off the domes from each cake. Place one cake layer on a serving plate, spread half of the date caramel filling evenly over it, and top with another cake layer. Carefully spread the remaining date caramel over the entire surface of the stacked cake. |
|
7
Done
|
Pour the prepared cashew frosting over the top of the cake and spread using an offset spatula or butter knife. Allow the first layer of frosting to set slightly before adding more if necessary. |
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8
Done
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Using a small pastry bag fitted with a star tip, pipe rosettes around the edge of |
