This cake reminds me of those cosy autumn evenings where one craves a slightly sweet taste with warm nutty undertones.

 

The recipe was inspired from a good friend and incorporates flavours across Germany & Romania.

 

As always, this cake is 100% vegan, dairy and gluten free.

 

I hope that you enjoy this recipe as much as me.

 

 

Double Cream Frosting

  • Creamed coconut Milk : 2 cups
  • Cashews (soaked and drained): 3/4 cup
  • Coconut oil (melted): 2 tbsp
  • Maple syrup: 2-4 tbsp
  • Himalayan salt: 1/2 tsp
  • Lemon (juice): 5 tbsp

 

 

Cake mixture (1 Layer)

  • All purpose flour (gluten free): 2 cups
  • Ground walnuts: 1.5 cups
  • Coconut oil: 4 tbsp
  • Vanilla extract: 1 tsp
  • Aquafaba: 10 tbsp
  • Cacao powder: 2 tbsp
  • Baking powder: 1 tsp
  • Cream of Tartar 1 tsp
  • Lime (juice): 1 tbsp
  • Himalayan salt: 1/2 tsp
  • Coconut sugar: 1 cup

 

 

Side topping

  • Figs (halved): 12-15 dotted around cake tin facing outward.

 

 

Frosting methodology

  1. Blend all ingredients in a high speed food processor.
  2. Add the oil and choice of sweetener last.
  3. For a smoother consistency gradually add nut milk of choice.
  4. Remove from processor and store in the fridge to set for at least 5 hours.

 

 

Cake mix methodology

  1. Blend all ingredients in a high speed food processor.
  2. Add the oil and choice of sweetener lastly.
  3. For a smoother consistency continue to gradually add nut milk of choice.
  4. Bake each layer in a grease proof baking tin for 40 minutes at 175 degrees Celsius (in the picture above I make two layers).
  5. Remove the tin from the oven and allow to cool for u to an hour before taking the cake out of the tin.
  6. When layering, sandwich the layers together using the frosting then cover the cake with the remaining frosting.
  7. Add the topping.

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