Creamy and healthy vanilla filling between two layers of fluffy cakes of whole wheat flour and buckwheat
- 2 eggs or 3 egg replacements*
- 2/3 cup coconut or muscovado sugar 140g
- 1/3 cup liquid oil (coconut or sunflower oil works great) 70ml
- 2 tsp vanilla extract
- 1 1/3 cup milk of your choice 280ml
- pinch sea salt
- 2 cups whole wheat flour** 240g
- 3 cups buckwheat flour 360g
- 3 tsp baking powder
- 2 cups cooked white beans 400g
- 1 3/4 cup cashew butter 400g
- 1 cup coconut milk 220ml
- 1/3 cup melted coconut oil 70ml
- 1/2 cup maple syrup or honey 110ml
- 2 tsp vanilla extract
- pinch sea salt
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Preheat the oven to 190°C
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In a large bowl beat all the wet ingredients of the cake including the sugar. In another mix the flours and the baking powder.
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Gradually add the dry mixture to the bowl with the wet mixture, while stirring. Once all well integrated, divide the mixture in 3 molds of 18cm in diameter with parchment paper and bake for 20-25 minutes or until when inserting a stick in each of the cakes it will come out dry.
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Let cool
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Process the beans until you get a hummus consistency. Add the rest of the ingredients and mix or process until everything is well integrated and you have a thick and creamy cream. Let it cool for half an hour
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Divide the filling in two equal parts and assemble the cake, keep it in the refrigerator until 10 minutes before eating.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
** You can replace it with buckwheat flour for a gluten-free version, the result is not affected