Ingredients
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the Bottom Layer:
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1 cup gluten -free rolled oats (such as Bob's Red Mill)
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1/2 cup tapioca flour
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1/4 cup coconut sugar
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1/2 teaspoon baking powder
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Pinch of salt
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1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
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1/4 cup water
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the Middle Layer:
-
1 cup gluten -free rolled oats (such as Bob's Red Mill)
-
1/2 cup tapioca flour
-
1/4 cup coconut sugar
-
1/2 teaspoon baking powder
-
Pinch of salt
-
1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
-
1/4 cup water
-
the Top Layer:
-
1 cup gluten -free rolled oats (such as Bob's Red Mill)
-
1/2 cup tapioca flour
-
1/4 cup coconut sugar
-
1/2 teaspoon baking powder
-
Pinch of salt
-
1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
-
1/4 cup water
Directions
Sub-title: Moorish Spices, Tender Chia Seeds, and Sweet Fruits Unite in This Rich and Decadent Cake
Description:
This exquisitely layered cake boasts aromatic Middle Eastern spices, tender chia seeds, and sweet fruits, creating a delicious vegan twist on a classic dessert. It’s perfect for any special occasion, or simply as a showstopper for your next brunch gathering!
Ingredients:
For the Bottom Layer:
– 1 cup gluten-free rolled oats (such as Bob’s Red Mill)
– 1/2 cup tapioca flour
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– Pinch of salt
– 1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
– 1/4 cup water
For the Middle Layer:
– 1 cup gluten-free rolled oats (such as Bob’s Red Mill)
– 1/2 cup tapioca flour
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– Pinch of salt
– 1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
– 1/4 cup water
For the Top Layer:
– 1 cup gluten-free rolled oats (such as Bob’s Red Mill)
– 1/2 cup tapioca flour
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– Pinch of salt
– 1/4 cup unsweetened applesauce (or 1 large ripe banana mashed)
– 1/4 cup water
Instructions:
Day 1: Prepare the bottom layer
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the gluten-free flours, coconut sugar, baking powder, and salt. Set aside.
In a separate bowl, combine the apple sauce, vanilla extract, and oil. Whisk until smooth. Add the wet mixture to the dry mixture, stirring gently to combine. Stir in the chopped walnuts. Divide the batter evenly between the prepared cake pans.
Place the cakes in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans on a wire rack. Once cooled, remove from the pans and place one cake layer on a serving plate.
Day 2: Make the middle layer
Repeat steps 1-4 for the second set of ingredients listed above. Pour the batter over the first cake layer and spread it out using an offset spatula. Place the cake pan back in the fridge for another 30 minutes.
Once the second layer has set, repeat steps 1-4 again using the third set of ingredients. Carefully pour the batter over the first two layers and spread it out using an offset spatula. Smooth the top and sides of the cake with a butter knife dipped in hot water, then wiped dry. Return the cake to the fridge uncovered for at least 4 hours or overnight.
Day 3: Assemble the cake
Remove the cake from the fridge about 30 minutes before you plan to frost it. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the assembled cake on top. Brush the entire cake lightly with melted coconut oil and sprinkle with raw sugar.
Place the cake in the preheated oven and bake for 10-15 minutes, or until the sugar begins to caramelize. Remove the cake from the oven and allow it to cool completely on
