Spiced Cake with Coconut Cream
Baking and Desserts | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
10
Description
This recipe is taken from the book 'How to Green. Healthy Recipes by Sarah Johnson.' 'Before you is the recipe I am most proud of. Both the cake and the cream are delightful, which is quite rare for vegan baking, as typically eggless cakes turn out dry and tough, while vegans often make cream from nuts, which can be quite heavy on the stomach. I wanted to transform my favorite creamy cakes from childhood into something just as delicious as it is healthy, allowing you to indulge without any guilt.'
Ingredients
- Fresh Berries - 5.3 oz
- Water - 2 fl oz
- Jerusalem Artichoke - 4 fl oz
- Meyer Lemon Juice - 0 fl oz
- Muscovado Sugar - 6.2 oz
- Coconut Milk - 13 fl oz
- Starch film - 0.5 oz
- Vanilla Pod - 2 pieces
- Wheat Flour - 7.1 oz
- Applesauce - 9.9 oz
- Activated Baking Soda - 0.3 oz
- Baking Powder - 0.1 oz
- Cinnamon - a pinch
- Grated Ginger Root - a pinch
- Ground Nutmeg - a pinch
- Spices - a pinch
- Salt - to taste
Step by Step guide
Step 1
Prepare the syrup. Combine all the ingredients in a saucepan, bring to a boil until the sugar dissolves, and then remove from heat. Allow to cool completely.
Step 2
Prepare the cream. Place all the ingredients in a saucepan, whisk them together well, and put it on the heat. Stir slowly with a whisk for 5–10 minutes until the mixture thickens to the consistency of thick sour cream. Remove from heat, transfer to another container, and place in the refrigerator.
Step 3
After cooling, the cream should become even thicker. Before spreading it on the layers, whip the cream in a mixer if necessary.
Step 4
Prepare the cake layers. Place all the ingredients except for the flour into the bowl of a stand mixer, mix them together, and gradually add the flour until the mixture is smooth and uniform.
Step 5
Divide the dough into two equal parts. Grease two baking pans with olive oil. Evenly distribute the dough in the pans and bake at 356°F for 15 minutes. Check the readiness of the layers by piercing the center with a sharp knife or toothpick. If the knife or toothpick comes out clean, the layers are ready.
Step 6
Once the layers have cooled, place the first layer on a serving plate and evenly drizzle syrup over its entire surface. Allow the syrup to soak in for a bit, then spread cream on top. Place the second layer on the cream and repeat the process with the remaining syrup and cream.
Step 7
To decorate, randomly sprinkle the cake with berries on top.
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