This post is also available in: Español
You cant resist eating only one slice, then do not say that I did not warn you
It’s just the best cake I’ve ever tasted, super fluffy, made with spelt flour. The buttercream is really the best part, very simple and raw, based on cashews. This cake is perfect for a party, or to eat as a family. If you like plentiful and delicious cakes do not miss to check these recipes Triple chocolate cake and Carrot cake with buttercream
Red Velvet and "buttercream"
The best cake I've ever tasted, with a vegan buttercream super super creamy and tasty, and layers of super fluffy cake, will be the star at any party
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 Slices
Ingredients
Dry cake ingredients:
- 3 cups spelled fluor
- 1 cup rice flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 5 Tbsp raw cacao powder
- 1 cup sugar (coconut or muscovado)
Wet ingredients for the cake:
- 3/4 cup oil of your choice (I used melted coconut oil)
- 2 1/4 cup almond milk
- 5 flax eggs *
- 1/2 tsp apple vinegar
- 1 tsp food coloring
- 1 1/2 tsp vanilla extract
"Buttercream"
- 3 cups raw cashew nuts
- 1 1/3 cup full fat coconut milk refrigerate overnight
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil room temperature
- 2 tsp vanilla extract
Instructions
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Preheat the oven to 190 ° C. Put the spelt and rice flour in a bowl, preferably a large bowl, and mix well, add the rest of the dry ingredients and mix again making sure everything has been well integrated. In a separate bowl beat the wet ingredients, pour the liquid mixture in the bowl with the dry ones. Mix well ensuring that no lumps remain. Pour the mixture in 2 molds of 20cm diameter with parchment paper ** and bake for 25-30 minutes or until the cake separates from the edges of the mold and is no moist inside, make sure it does not dry too much. Let cool a few minutes, unmold and put an hour in the refrigerator before cutting the cake.
Butter cream
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Process the caju nuts until obtaining almost caju butter, it is not necessary to reach this point. Add the rest of the ingredients and process until you get a thick cream, it should not be liquid, leave the cream in a bowl in a cool place, the refrigerator is not necessary.
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Cut each of the cakes in half, make sure the layers are even without irregularities, put one layer of cake and one layer of cream on top of the other, and then cover the cake with the remaining cream, to help make the cream smooth you can use the back of a spoon or a spatula soaked in water, remove the excess cream and re-soak. Cool the cake, enjoy and share!
Recipe Notes
- *Flax eggs or chia eggs 5 tsp flax or chia meal with 10 Tbsp of water, let stand 15 minutes
- **I have used two molds, but you can divide the mixture in the amount you want. Be careful not put too much mixture in the mold as it is a cake that increases lot inside the oven
This post is also available in: Español
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