Birthday Cake - Refined Sugar Free, Gluten Free and Vegan
Ingredients
- 300g ground almonds
- 240g buckwheat flour
- 1 tbsp bicarbonate of soda
- pinch of salt
- 440ml maple syrup
- 100ml almond milk
- 2 cups of cashews (soaked for an hour in hot water then drained)
- 2 cups coconut cream (not creamed coconut)
- 4 tbsp maple syrup
Preparation
Preheat the oven to 200c. Line two 23cm or three 6 inch cake tins with parchment
In a large bowl mix the dry cake ingredients stirring well to remove lumps. Add the maple syrup almond milk and aquafaba and mix thoroughly until a smooth consistency is formed
Pour equal amounts of the batter into the cake tins and bake for 20 minutes until well risen and a knife comes out clean. Pop them in again for 5 mins if it doesn’t. Remove them once cooked and let them cool
Make the icing by blending all of the ingredients in a high speed blender. I used the @vitamix but the @nutribulletuk works too. Pop the icing in the freezer for 15 mins or in the fridge for an hour to firm up
I made the cakes in advance and froze them a week before I was ready to ice. Make sure they’re defrosted but cool before icing so that the icing sticks
When you’re ready, spread the jam in the centre then add a layer of icing, before layering another cake on top. Do this until you reach the final layer and add the remaking icing to the top and outside of the cake. I used a spatular and turntable for ease but a big blunt knife will also work. You can multiply the frosting recipe if you need more or want a thicker frosting
Place the frosted cake into the fridge until about 10 mins before you’re ready to serve (it tastes best at room temp). Add the fresh fruit just before serving
Will keep in the fridge for a week but best eaten within the first 25/48 hours