Ingredients
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the cake layers:
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1 cup unsweetened apple sauce (or pumpkin puree)
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1/2 cup + 2 tbsp. canned full-fat coconut milk (from first pressing)
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1/4 cup maple syrup (or agave nectar)
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1 tsp . vanilla extract
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1 tsp . baking soda
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1/4 tsp . salt
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1 1/4 cups gluten -free all-purpose flour blend
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1/2 cup rolled oats (for texture)
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the honey and tahini glaze:
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1/4 cup date paste or 4 medjool dates, soaked in hot water for 10 minutes and then processed in a food processor until smooth
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup raw tahini
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1 tbsp . fresh lemon juice (or more as needed)
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of sea salt
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the frosting :
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1/4 cup cashew butter
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1 tbsp . maple syrup
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1 tsp . vanilla extract
Directions
Sub-title: A Deliciously Moist, Fruity, and Nutty Layer Cake with Honey and Tahini Glaze
Description: This one-of-a-kind vegan layer cake is packed with exotic Middle Eastern flavors and textures. It’s perfect for special occasions, potlucks, or just because!
Ingredients:
For the cake layers:
1 cup unsweetened apple sauce (or pumpkin puree)
1/2 cup + 2 tbsp. canned full-fat coconut milk (from first pressing)
1/4 cup maple syrup (or agave nectar)
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups gluten-free all-purpose flour blend
1/2 cup rolled oats (for texture)
For the honey and tahini glaze:
1/4 cup date paste or 4 medjool dates, soaked in hot water for 10 minutes and then processed in a food processor until smooth
1/4 cup unsweetened shredded coconut flakes
1/4 cup raw tahini
1 tbsp. fresh lemon juice (or more as needed)
Pinch of sea salt
For the frosting:
1/4 cup cashew butter
1 tbsp. maple syrup
1 tsp. vanilla extract
Instructions:
Day 1: Make the cake layers:
Preheat your oven to 350°F and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the apple sauce, coconut milk, maple syrup, and vanilla extract until well combined.
Add the baking soda and stir to combine.
Whisk in the gluten-free flour mixture, oats, and salt until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
Day 2: Make the honey and tahini glaze:
Place the drained date puree, coconut flakes, tahini, lemon juice, and salt in a small mixing bowl. Whisk until smooth.
If the glaze is too thick, add a little warm water, a tablespoon at a time, until desired consistency is reached.
Day 3: Assemble and decorate the cake:
Using a serrated knife, cut each cake layer in half horizontally. You should have six even layers.
Place one layer on a cake plate or serving platter. Spread about 1/4 cup of the fruited honey and tahini glaze over the top.
Top with another cake layer and spread another 1/4 cup of the glaze on top. Continue stacking and frosting the layers until you run out.
Smooth the sides and top of the cake using a spatula dipped in cold water.
Make the frosting: In a medium mixing bowl, beat the cashew butter, maple syrup, and vanilla extract until smooth.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe rosettes around the outside edge of the cake.
Drizzle remaining glaze over the top of the cake and allow to set.
Note: The cake will taste best if allowed to sit at room temperature for several hours or overnight before serving.
Difficulty: Medium
Time: Day 1 – 25 min; Day 2 – 10 min; Day 3 – 1 hour (assembly and decorating)
Serves: 8-12 slices
Nutrition Information per Serving (approximate):
Calories: 400kcal | Carbohydrates: 70g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol
