Enjoy this cake on Midsummer, your birthday, or your Saturday coffee break! The recipe is dairy-free, egg-free, gluten-free, and plant-based.
Summer Cake for 6 people
Ingredients
For the cake:
4.7 cups gluten-free oat flour
1.2 cups brown rice flour
1.2 cups coconut flour
3 cups coconut sugar
1 tbsp baking powder
2.4 cups unsweetened applesauce
1.6 cups unsweetened almond milk or coconut milk
4 tbsp melted coconut oil
1 tbsp alcohol-free vanilla extract
2 tbsp ground flaxseeds
For the coconut cream:
The thick cream from 3 CHILLED (8h) cans of coconut cream (not the liquid in the can)
3-4 tbsp maple syrup (add more to taste)
0.8 cups natural sprinkles, crushed nuts, or make a strawberry cake with the ingredients below
If you want to make a strawberry cake, add:
1 1/2 liters fresh strawberries
1 tbsp coconut sugar
Instructions:
NOTE! Chill your 3 cans of coconut milk for at least 8 hours
Heat the oven to 180C.
Line two 23cm (diameter) cake pans with parchment paper
Whisk together oat flour, brown rice flour, coconut flour, coconut sugar, and baking powder in a large bowl.
In another bowl, mix applesauce, milk, coconut oil, and ground flaxseeds. Whisk until the batter is smooth.
Add the wet ingredients to the dry ingredients and stir until you get a very thick but pourable batter. Then divide the batter in two and fill the cake pans.
Bake in the middle of the oven for 23-26 minutes until the cakes are golden brown. Test with a toothpick.
IF YOU'RE MAKING A STRAWBERRY CAKE: Cut up 1/2 liter of strawberries for garnish. Mash 1 liter of strawberries and mix in 1 tbsp coconut sugar. Let stand for 30 min.
Take the cakes out of the oven and let them stand for 5 minutes outside the oven, then remove the cake pans and let the cakes cool on a rack.
Move on to the topping. Whip the cold coconut cream with maple syrup until it's fluffy using an electric mixer or similar.
To assemble the cake, place one cake base on a serving dish. Spread a layer of whipped coconut cream over the top. If you're making a strawberry cake, spread the mashed strawberries here. Place the second cake base on top and spread the coconut cream over the entire top and sides. Put some coconut cream in a piping bag and make small decorative peaks on the cake. Then sprinkle your sprinkles over the cake or add your fresh strawberries! If you prefer to make the cake in multiple layers with, for example, a coconut cream layer and a strawberry layer, you need to be very careful when dividing the cakes as they can break. But with a little finesse, everything works!
Keep the cake refrigerated until it's time to enjoy it!
