Spicy Coconut Cream Cake
10 servings
60 minutes
The recipe is taken from the book "How to Green. Healthy Recipes by Sasha Novikova". "Here is the recipe that I am most proud of. Both the crust and the cream are delicious, and this is a great rarity for vegan baking, because usually the crust without eggs turns out stale and tough, and vegans mainly make cream from nuts, which is quite hard on the stomach. I wanted to turn my favorite cream cakes from childhood into something as tasty as it is healthy, and something that you can enjoy without remorse.
1
Prepare the syrup. Place all ingredients in a saucepan, bring to a boil until the sugar dissolves, and remove from heat. Allow to cool completely.
- Water: 60 ml
- Jerusalem artichoke syrup: 120 ml
- Lemon juice: 8 ml
- Coconut sugar: 175 g
2
Prepare the cream. Place all ingredients in a saucepan, mix well with a whisk, and put on the heat. Stir slowly with a whisk for 5-10 minutes until the mixture thickens to a consistency of thick sour cream. Remove from heat, pour into another container, and place in the refrigerator.
- Coconut milk: 400 ml
- Starch: 15 g
- Vanilla pod: 2 pieces
3
After cooling, the cream should become even thicker. Before spreading it on the layers, whip the cream in a mixer if necessary.
4
Prepare the layers. Place all ingredients except flour in the bowl of a stand mixer, mix, and gradually add flour until the mixture is homogeneous.
- Whole grain flour: 200 g
- Applesauce: 280 g
- Soda: 8 g
- Baking powder: 2 g
- Cinnamon: pinch
- Ground ginger: pinch
- Ground nutmeg: pinch
- Ground allspice: pinch
- Salt: to taste
5
Divide the dough into two equal parts. Grease two baking pans with olive oil. Distribute the dough evenly in the pans and bake at 180 degrees for 15 minutes. Check the readiness of the layers by piercing them in the center with a sharp knife or toothpick. If the knife or toothpick comes out dry, the layers are ready.
6
When the cakes cool down, place the first one on a plate, evenly drizzle syrup over its surface, let it soak a bit, then spread cream on it. Place the second cake on top of the cream and repeat the procedure with the remaining syrup and cream.
- Jerusalem artichoke syrup: 120 ml
- Coconut milk: 400 ml
7
Sprinkle the cake with berries chaotically on top.
- Fresh berries: 150 g