Vegan and Gluten Free Chocolate Layered Cake with Silky Cauliflower and Cocoa Frosting
I feel so quite proud of my this new recipe, although I had no much time for the photos I tried to experiment a lot on the actual cake. I love challenges: I almost never baked a gluten free cake and, also I wanted to find a special frosting. Super smooth, light and easy to spread and with a reduced amount of fats.
Layered cakes are also pretty new to me, and I was sometimes struggling to decorate them. The coconut yogurt frosting is an answer to that struggle, and I love it, however I wanted to impress you with something new. I discovered cauliflower can be so versatile! I am totally in love with it, so expect more cauli experiments from here! Its firm consistency make possible to have a light cream, with way less cashews, and can be done in any shade of colour!
A very quick (lucky you) thought as I am in bed with a bit of a cold.
We all go through different phases in life, and sometimes challenges make us re-think few bits of our lives. Lately I heard something, and it left me almost different person (the power of the right words at the right moment). More or less it goes like this: "Do not be defined by what you didn't do or didn't know (yet), instead start to build now who you might want to be next. Intentionally choose your life, your work, your family." Is a very straight forward message, probably can look a little facile, but I feel it contains a indisputable truth. There will inevitably be moments when we say " I can't do it - I don't want to do it". We all have these moments. I do! But. is when it takes you all you have to move a step forward, thataction of yours will truly make a difference in your life. We transform our fears in inspirations, we build your confidence by testing our capacity with the most critical person we know: ourselves.
Cake layers ingredients
4 tsp organic baking powder (it is weaker than the regular one)
1/4 tsp unrefined sea salt
1 cup pure fairtrade cocoa powder, shifted
1 cup almond meal (home made possibly)
1/2 cup gluten free oat flour (you can make it home)
1+1/2 cups organic gluten free flour
4 Tbsp chia seeds
1+1/2 cup unsweetened plant based milk
1 tsp apple cider vinegar
1 cup rice syrup ( not malt for baking)
1/3 cup coconut sugar
1/2 cup melted coconut oil
1 tsp pure vanilla extract
2 cups sweet potatoes and apple steamed and pureed ( approx 1 potato and 2 small egremont russet apples)
Clean, peel and steam approx 1 sweet potato and the 2apples until soft. Puree and let cool down.
Meanwhile soak the chia in 10 spoons circa of water.
Preheat the oven at 180º.
Mix the dry ingredients and the wet ingredients separately*. Then incorporate the dry to the wet mixing gently.
Divide the pastry in 4 tins of 18 cm ø. On a medium rack cook for 35/40 min circa, until the stick comes out clean.
To mill the oat you can use a powerful food processor or you can soak them overnight and then include when you puree the apples and potatoe.
3 cups soft blanched cauliflower florets
1 cup cocoa powder, shifted
2/3 cup softened coconut oil
½ cup rice syrup or set honey
1 vanilla bean scraped
1 handful cashews, possibly soaked
¼ tsp unrefined sea salt
Blend all ingredients until perfectly smooth and silky. Let set in fridge for at least 2 hours.
When the cakes are cooled down and the frosting is cold and firm we can start to assemble and decorate the cake.
Prepare some space for the cake in the fridge, if you are slow or the weather is warm, you might need to put the cake to chill a bit inside it.
Layer the cakes, turning the top one upside down. In between of the cakes you can use the same frosting, or as I did here, some coconut yogurt that I had in my fridge.
When the last cake is in place start putting some frosting on the top and spread it around the cake with your metal spatula. This thin layer will keep the crumbs. The again from the top start pouring the frosting and cover all around the sides. Clean well the spatula and start refine the surface until you reach the desired look. Then refine the top and again the edges until you are happy with the result. If the frosting gets too runny place all back in the fridge for few minutes.
If struggling with the decoration click here.