I am beyond excitement to share with you that the 27th of April I will be co-hosting my first Supper-club with one of the sweetest and most creative gal of all, in the vibrant setting of theSocial Pantry in Battersea.
The way you nourish you through your surroundings is very important. My kitchen is a collection of stain-steel, brass and hand made ceramics, that are beautiful and that last. A balance between beautiful, trustable and meaningful.
The same when I choose the people that nourish my inner environment. They are honest and beautiful. Kimberly in one of them. Her warm heart reflect in her manners, in her heartfelt cooking, in her actions (she was part of the little bounch that make happen the massive Women's March on London).
She is one of those people I want next when I want my creativity to flow like a river.
We prepared together this Rubarb Vegan Cake recipe, nut free and sugar free as an invitation to our new venture. Our Spring gathering will happen at the beautiful Social Pantry.
We aim to gather you around the vibrant colours of the spring, make community in a friendly environment and slow down. Will be a moment to share, and to savour the taste of slow-made seasonal food and of new friendships.
This cake is one of the two desserts Kimberly and me will be serving at our Spring Gathering.
All the dishes will be vegan, refined sugar free, and we will accommodate paleo and gluten free needs. Have a peek at the menu!
I do hope to see you there and finally meet you in person!
Ingredients for the sponge (makes 4 layers):
3 cups of white spelt flour
2 cups rapadura or coconut raw sugar.
5 tsp organic baking powder
2 tsp vanilla essence
2 tsp apple cider vinegar
1/4 tsp of unrefined salt
1/2 cup extra virgin olive oil or rapseed oil
2 cups of plant based milk unsweetned
the zest of one lemon
Ingredients for the filling:
1 can coconut milk (refrigerated)
1 stalk and half rhubarb
1/4 tsp vanilla essence
1/4 tsp pink peppercorn or to taste
1 tbsp Xilytol
1 tbsp arrowroot
pinch of salt
2 raspberries or 1/4 tsp beetrot powder for a pink colour (optional)
Ingredients for the icing:
400 gr coconut yogurt wipped up
a pinch of pink peppercorn
Instructions for the sponge:
Pre-heat the oven at 180C/355F and grease 4 tins of 16 cm diametre.
Take all the dry ingredients from the cake (flour, sugar, baking powder and salt) and mix well in a large bowl.
Cover with the wet ingredients and lemon zest, and gently combine all well.
The more gently you fold the wet ingredients into the dry ingredients, the less rounded the top of your cakes will be. It is matter of folding more than stirring in fact.
When the batter is ready spread it evenly across the 4 cake forms, place in the preheated oven and cook for approximately 35 min or until fully baked through (do stick test).
Once cooked, let the cake layers cool down for about 10 min, then remove from tins and leave on a rack. Let them cool completely before starting to assemble the layered cake.
Whilst the cake is cooking prepare the filling and the icing.
Rinse the rhubarb, peel off the hardest bits.
Scoop out the coconut cream from the can leaving the water and leave aside.
Prepare the arrowroot stirring it in a couple of tablespoon of the leftover coconut water (you can use the leftover for stews or smooties).
In a small saucepan heat the rhubarb (plus the raspberries or beet powder) with the xilytol and the salt, stirring for a couple of minutes. Add the coconut cream and bring to a gentle boil over a low flame.
Stir in the arrowroot and the vanilla. Turn off the flame and leave aside to cool completely. The compote should be firm enough so the filling stay in the cake. You can reheat and add a bit more dissolved arrowroot, if needed.
Grind and stirr in the filling 5 to 10 pink peppercorns.
Wip the yogurt adding a bit of pink peppercorn to have some nice pink bits in it.
When the cakes are perfectly cold and the frosting and filling are "solid", you can start to assemble.
(If the cakes are rounded cut off the top, taking care to cut them straight and similar in height)
Spread a measured amount of filling in the centre up to 1.5 cm from edges. All around the pink filling pipe or scoop your white frosting. Than place on top an other cakes disk and repeat. Place the last cake upside down.
Now you can start with the frosting. Poke a long stick in the middle of the cake. This will hold the layered cake while you work with the frosting. If necessary put back in the fridge for some moments before starting.
Scoop a generous amount of frosting on top of the cake, and with a spatula work it all around the top and down the sides of it, scraping away the excess very gently. You want to fill up any space leaving some of the cake edges still visible.
Keep working the sides until you are happy with the result, if needing some extra directions try here. Clean the edges and smooth the top, then decorate with flowers or fruit.
This cake is extremely simple and delicious, I hope it will inspire you a slow relaxed afternoon with the people that make you heart sing.
Love, Silvia xx