Ingredients
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the cake :
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1 cup unsweetened applesauce (or 1/2 cup mashed banana + 1/2 cup pitted dates)
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1 tsp baking soda
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1/4 tsp salt
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1 1/2 cups all -purpose flour (gluten-free if needed)
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1/2 cup granulated sugar (or brown sugar, packed)
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1 tsp vanilla extract
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1 cup chopped pitted dates (soak in hot water for 10 minutes, then drain and chop)
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1/2 cup raisins (optional)
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1 cup mixed fruit (such as pineapple, apple, papaya), drained and roughly chopped
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the filling :
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2 cups unsweetened soymilk (or almond milk, cashew milk, or oat milk)
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1 can full -fat coconut milk (do not shake, reserve the thick cream for another use)
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1/2 cup unsweetened cocoa powder
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1/4 cup maple syrup
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1 tsp vanilla extract
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the whipped cream:
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1 can full -fat coconut milk (do not shake)
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1/2 cup granulated sugar (more or less to taste)
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1 tsp vanilla extract
Directions
Sub_title: An Incredibly Moist and Fluffy Gluten-Free, Oil-Free, Refined Sugar-Free Cake Soaked in Three Milks, Whipped Cream, and Topped with Fresh Berries.
Description: This decadent vegan dessert is a perfect blend of traditional and modern flavors, making it a must-try for any occasion! The exotic combination of fruits, spices, and nuts creates a delicious and moist cake that’s both gluten-free and oil-free. It’s topped off with a creamy whipped coconut milk frosting and fresh berries for added sweetness.
Ingredients:
For the cake:
1 cup unsweetened applesauce (or 1/2 cup mashed banana + 1/2 cup pitted dates)
1 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour (gluten-free if needed)
1/2 cup granulated sugar (or brown sugar, packed)
1 tsp vanilla extract
1 cup chopped pitted dates (soak in hot water for 10 minutes, then drain and chop)
1/2 cup raisins (optional)
1 cup mixed fruit (such as pineapple, apple, papaya), drained and roughly chopped
For the filling:
2 cups unsweetened soymilk (or almond milk, cashew milk, or oat milk)
1 can full-fat coconut milk (do not shake, reserve the thick cream for another use)
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
For the whipped cream:
1 can full-fat coconut milk (do not shake)
1/2 cup granulated sugar (more or less to taste)
1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper. Set aside.
2. In a large mixing bowl, combine the first six ingredients for the cake mixture until well combined.
3. Add the chopped dates, raisins (if using), and mixed fruit to the batter and mix until just combined.
4. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
5. For the filling, place the can of coconut milk in the refrigerator overnight to solidify the cream at the top. When ready, open the can carefully and scoop out the solids from the cream, setting aside. Reserve the remaining liquid for later use.
6. In a medium-sized saucepan, combine the reserved coconut milk, cocoa powder, and maple syrup. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and let sit for 5 minutes. Stir until smooth.
7. Pour half of the warmed filling over one cooled layer of cake, spreading it evenly with a rubber spatula. Top with another layer of cake and pour the remaining filling over the top. Use a knife or offset spatula to gently move the cake around to ensure even coverage. Let stand for 10-15 minutes.
8. For the whipped cream, open the can of coconut milk and scoop out the solidified cream. Place in a large mixing bowl and beat with an electric mixer on high speed until stiff peaks form. Beat in the confectioners’ sugar and vanilla extract until well combined.
9. Spread the whipped coconut cream evenly over the top of the cake. Garnish with fresh berries and enjoy!
Note: If you prefer a more intense chocolate flavor, double the amount of cocoa powder and reduce the maple syrup to 1 tablespoon.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper. Set aside. |
|
2
Done
|
In a large mixing bowl, combine the first six ingredients for the cake mixture until well combined. |
|
3
Done
|
Add the chopped dates, raisins (if using), and mixed fruit to the batter and mix until just combined. |
|
4
Done
|
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan. |
|
5
Done
|
For the filling, place the can of coconut milk in the refrigerator overnight to solidify the cream at the top. When ready, open the can carefully and scoop out the solids from the cream, setting aside. Reserve the remaining liquid for later use. |
|
6
Done
|
In a medium-sized saucepan, combine the reserved coconut milk, cocoa powder, and maple syrup. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and let sit for 5 minutes. Stir until smooth. |
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7
Done
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Pour half of the warmed filling over one cooled layer of cake, spreading it evenly with a rubber spatula. Top with another layer of cake and pour the remaining filling over the top. Use a knife or offset spatula to gently move the cake around to ensure even coverage. Let stand for 10-15 minutes. |
|
8
Done
|
For the whipped cream, open the can of coconut milk and scoop out the solidified cream. Place in a large mixing bowl and beat with an electric mixer on high speed until stiff peaks form. Beat in the confectioners' sugar and vanilla extract until well combined. |
|
9
Done
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Spread the whipped coconut cream evenly over the top of the cake. Garnish with fresh berries and enjoy! Note: If you prefer a more intense chocolate flavor, double the amount of cocoa powder and reduce the maple syrup to 1 tablespoon. |
