Seasonal Fruit Covered Cake
by Cathy Connally
Seasonal Fruit Covered Cake
Rated 5 stars by 1 users
Category
Dessert
Servings
6" cake (12 slices)
Prep Time
15 minutes
Cook Time
30 minutes
Calories
273
If you love cake but would like to skip all the refined sugar and dairy, this is the cake for you.
The cake itself is gluten-free and sweetened with maple syrup and molasses. The
frosting is nut butter and dates.
Flavours: The cake has a subtle slightly sweet nutty flavour from almond flour. Natural sweetness is added from dates and berries.
Benefits: For those with celiac, this cake is gluten-free with oat, almond and sorghum used for flour. Zero cholesterol. Sweetness mainly from natural fruits and dates all of which are digested more slowly than refined sugar due to natural fibre, is a bonus. Best of all the berries are loaded with Vitamin C, K and manganese for healthy immune system and bone and heart health.
Cathy Connally
Ingredients
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¾ cup (175 g) unsweetened, unflavoured plant-based milk
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½ cup (160 g) dark maple syrup
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3 tbsp (44 ml) dark molasses
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¼ cup (59 ml) vanilla extract
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1 tbsp (14 g) cider vinegar
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1 tbsp ground golden flaxseed or ground chia seeds
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1 cup (126 g) oat flour
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¾ cup (106 g) sorghum flour
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½ cup (52 g) superfine almond flour
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1 tsp baking powder
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1 tsp baking soda
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1 cup ( 140 g) cashews or walnuts
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12 dates (288 g) pitted and diced
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1 tsp vanilla extract
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1-pint (473 g) strawberries
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½ (236 g) pint raspberries
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1-pint (473 g) blueberries
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25-50 lilac petals or other flowers (optional)
Cake
Frosting
Topping
Directions
Cake
Preheat oven to 335°F (168°C). Line the bottom of the cake pans with parchment paper.
In a medium mixing bowl, combine milk, maple syrup, vanilla, vinegar and flaxseed (or chia seeds).
In another medium mixing bowl, whisk the flours, baking powder and baking soda.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Evenly divide the batter and pour into the pans. Bake for 30 minutes and check doneness with a wooden skewer. Bake for 2-3 more minutes as needed Do not overbake or the cake will be dry. The cakes should come out easily from the pans when they are slightly cooled. Transfer the cakes to a cooling rack.
Frosting
While the cake is baking, soak the dates and the nuts in two separate small bowls for 30 minutes until they are soft. Add the dates and nuts to the food processor and add only as much water to the food processor to achieve the desired consistency.
After the cake is cooled, frost the first layer and then the second layer. Decorate with fresh fruits in your desired design. Add flower petals as desired.
Recipe Note
Equipment: Two-6” (15 cm) inch cake pans, parchment paper, three mixing bowls, whisk, cooling rack, food processor, wooden skewers, cake spatula
Remember if using flower petals make sure they are edible!
Nutrition
Calories 273, Fat 3.2 grams, Saturated Fat 0.3 grams, Cholesterol 0 milligrams, Sodium 119 milligrams, Carbs 58.8 grams, Fiber 7.6 grams, Sugar 33.4 grams, Protein 4.5 grams