Vegan Gluten-free Summer Cake
- 2 cups Cashews
- 1 cup coconut cream
- berries of your choice
- 3 tablespoon maple syrup
- fresh flower of choice for decor (optional)
- 1 cup chickpea and fava bean flour
- 1 cup almond butter
- 2 cups almond milk
- ½ cup coconut butter
- 1 cup coconut oil
- 1 cup dates, pitted and caramelized
- ½ cup applesauce
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Soak cashews in hot water for 20 minutes. Drain, then put in a food processor with coconut cream and maple syrup. Process until a creamy until a creamy consistency achieved.
In two mixing bowls, mix cake dry ingredients in one bowl and wet ingredients in the other, then mix the two together. Preheat oven to 180 degrees Celsius.
Line two large cake pans with coconut oil. Pour equal halves of the cake mixture into the bottom of each cake pan. Put the pans into the oven and bake for 30-45 minutes or until a fork comes out dry after poked in the middle. Set aside for 10 minutes to cool. Carefully remove the cake pan siding.
Spread half of the cream on top of one cake, then add the berries (if using) to the top of the spread. Then carefully place the other cake over this layer. Spread the other half of the cream over the top of the second layer, then (if using) add berries and decorative flowers.