Freddie's Refined Sugar-Free Gluten-Free Vegan Birthday Cake
Ingredients
- 300g ground almonds
- 240g buckwheat flour
- 1 tbsp bicarbonate of soda
- Pinch of salt
- 440ml maple syrup
- 100ml almond milk
- Aquafaba (the liquid from one 400g drained tin of chickpeas)
Icing
- 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
Baking
Preheat the oven to 200c and 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
If the knife does not come out clean, bake for an additional 5 minutes
Remove the cakes once cooked and let them cool
Icing
Make the icing by blending all of the ingredients in a high speed blender
Pop the icing in the freezer for 15 minutes or in the fridge for an hour to firm up
Assembling
If cakes were made in advance, ensure they are defrosted but cool before icing
Spread the jam in the centre then add a layer of icing before layering another cake on top
Repeat until you reach the final layer and add the remaining icing to the top and outside of the cake
Place the frosted cake into the fridge until about 10 minutes before serving
Add fresh fruit just before serving
