Birthday Cake

This cake is for those super special occasions.  It’s very elegant and decadent with its layers of sponge, vanilla, caramel and coconut icing.   With only a small amount of chocolate this cake feels very light, so you can enjoy an extra slice!   

Serves 8 – 10

FOR THE CAKE

4 ½ tbsp. coconut oil (plus more for the tins)

3 tbsp chia seeds

2 tbsp apple cider vinegar

360ml almond milk

2 tbsp cacao powder

360ml maple syrup

5 tsp vanilla extract

360g stone-ground polenta

420g ground almonds

12 tsp ground arrowroot

FOR THE BERRY JAM

250g mixed berries

6 pitted dates

1 tbsp maple syrup

1 tbsp chia seeds

FOR THE CARAMEL ICING

10 medjool dates pitted

4 tbsp almond butter

2 tbsp cashew butter

Pinch of salt

FOR THE COCONUT ICING

3 tbsp cashew butter

200g coconut yogurt

2 tbsp coconut sugar

1 tsp vanilla extract

TO DECORATE

blueberries

coconut chips

coconut sugar

 

FOR THE CAKE: Preheat the oven to 195°C (fan 175°C). Oil 2 x 20cm tins or line with parchment paper. Put the chia into a bowl with 8 tbsp of water. Leave for 20 mins until a gel has formed. Melt the 4 ½ tbsp. of coconut oil. Blend the cacao with the almond milk, turning it into chocolate milk. 

Mix all of the cake ingredients including the almond milk, chia and coconut oil. Stir until smooth. Divide the mixture between the 2 tins.  Keep the layers to 2.5cm or less, don’t make them too think. Put them into the oven for 30 – 35 minutes or until golden. To check if they are cooked poke in a knife, it should come out clean if done.

FOR THE BERRY JAM: Blend all of the ingredients together and leave in the fridge for 10 mins.

FOR THE CARAMEL ICING: Blend all of the ingredients together and leave in the fridge for 10 mins.

FOR THE COCONUT ICING: Blend all of the ingredients together and leave in the fridge for 10 mins.

TO ASSEMBLE: When the cakes are cooked leave to cool in their trays, remove when cool.  Thickly spread the caramel icing in the bottom layer. Then top with the berry jam.  Put on the top layer of cake and decorate with the coconut icing, blueberries, coconut chips and a sprinkle of coconut sugar.