Ingredients
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the Soaked Cashew Cream Cheese Frosting:
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1 cup unsweetened shredded coconut (fresh or frozen)
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1/2 cup raw cashews
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1/4 cup + 2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1/2 teaspoon sea salt flakes
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the Fermented Chocolate Ganache:
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1/2 cup unsweetened cacao powder
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1/4 cup boiling water
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1/4 cup unsweetened almond milk
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1 tablespoon maple syrup
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Pinch of sea salt
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the Coconut Flour Tres Leches Cake:
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1 1/2 cups all -purpose gluten-free baking mix (such as Bob's Red Mill)
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1/2 cup tapioca starch
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1/2 cup coconut sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup melted coconut oil
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1 1/4 cups unsweetened plant milk (such as oat, soy, or almond milk)
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1 very ripe avocado, roughly chopped
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1 cup frozen pitted dates, thawed and chopped
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1 can full -fat coconut milk (about 14 ounces), well-shaken
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1/2 teaspoon pure vanilla extract
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Level : Medium
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12
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This recipe requires advance preparation as the cake needs to sit overnight before serving. However, the fermented chocolate ganache and soaked cashew cream cheese frosting can be prepared ahead of time.
Directions
Sub_title: Rich, Moist, and Decadent Dairy-Free Dessert Revelation
Description: This vegan twist on the classic Mexican dessert combines the exotic flavors of India with the creamy goodness of coconut milk and maple syrup. The result? An incredibly moist and fluffy cake that’s perfect for any occasion!
Ingredients:
For the Soaked Cashew Cream Cheese Frosting:
* 1 cup unsweetened shredded coconut (fresh or frozen)
* 1/2 cup raw cashews
* 1/4 cup + 2 tablespoons maple syrup
* 1 teaspoon vanilla extract
* 1/2 teaspoon sea salt flakes
For the Fermented Chocolate Ganache:
* 1/2 cup unsweetened cacao powder
* 1/4 cup boiling water
* 1/4 cup unsweetened almond milk
* 1 tablespoon maple syrup
* Pinch of sea salt
For the Coconut Flour Tres Leches Cake:
* 1 1/2 cups all-purpose gluten-free baking mix (such as Bob’s Red Mill)
* 1/2 cup tapioca starch
* 1/2 cup coconut sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup melted coconut oil
* 1 1/4 cups unsweetened plant milk (such as oat, soy, or almond milk)
* 1 very ripe avocado, roughly chopped
* 1 cup frozen pitted dates, thawed and chopped
* 1 can full-fat coconut milk (about 14 ounces), well-shaken
* 1/2 teaspoon pure vanilla extract
Difficulty Level: Medium
Serves: 12
Note: This recipe requires advance preparation as the cake needs to sit overnight before serving. However, the fermented chocolate ganache and soaked cashew cream cheese frosting can be prepared ahead of time.
Instructions:
For the Soaked Cashew Cream Cheese Frosting:
1. In a high-speed blender, combine the first five ingredients and process until smooth and thick, scraping down the sides as necessary. Set aside.
For the Fermented Chocolate Ganache:
1. In a small saucepan over low heat, whisk together the cocoa powder and boiling water until well combined and slightly thickened. Remove from heat and stir in the remaining ingredients. Place the pan back on the stovetop over low heat and cook, stirring constantly, until the mixture comes to a simmer.
Remove from heat and let cool completely. Transfer to an airtight container and refrigerate for at least 2 hours or up to 1 week.
For the Coconut Flour Tres Leches Cake:
1. Preheat your oven to 350°F (180°C). Lightly grease two 9-inch round cake pans with coconut oil and line the bottom of each pan with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose gluten-free baking mix, tapioca starch, coconut sugar, baking soda, and salt). Add the melted coconut oil and whisk until fully incorporated.
3. In another medium-size bowl, combine the wet ingredients (avocado, frozen pitted dates, well-shaken coconut milk, and vanilla extract). Whisk until smooth.
4. Pour the wet ingredients into the dry ingredient mixture and stir just until combined. Do not overmix.
5. Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the countertop to remove air bubbles.
6
Steps
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1
Done
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In a high-speed blender, combine the first five ingredients and process until smooth and thick, scraping down the sides as necessary. Set aside. For the Fermented Chocolate Ganache: |
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2
Done
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In a small saucepan over low heat, whisk together the cocoa powder and boiling water until well combined and slightly thickened. Remove from heat and stir in the remaining ingredients. Place the pan back on the stovetop over low heat and cook, stirring constantly, until the mixture comes to a simmer. Remove from heat and let cool completely. Transfer to an airtight container and refrigerate for at least 2 hours or up to 1 week. For the Coconut Flour Tres Leches Cake: |
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3
Done
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Preheat your oven to 350°F (180°C). Lightly grease two 9-inch round cake pans with coconut oil and line the bottom of each pan with parchment paper. |
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4
Done
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In a large mixing bowl, whisk together the dry ingredients (all-purpose gluten-free baking mix, tapioca starch, coconut sugar, baking soda, and salt). Add the melted coconut oil and whisk until fully incorporated. |
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5
Done
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In another medium-size bowl, combine the wet ingredients (avocado, frozen pitted dates, well-shaken coconut milk, and vanilla extract). Whisk until smooth. |
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6
Done
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Pour the wet ingredients into the dry ingredient mixture and stir just until combined. Do not overmix. |
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7
Done
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Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the countertop to remove air bubbles. 6 |
