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.
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.
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!
*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