„NUTTY“ CAKE

vegan architect and her boyfriends nutty birthday cake

“ Happy birthday baby. So far I couldn’t provide you with vegan white chocolate, but these days are over. I finally found some white cacao butter in Graz  and figured that I want to create the ultimate birthday cake for you. I know how much you love coconut, white chocolate and well, desserts in general. And I hope you will love this cake. “

ingredients of the nutty birthday cake

– „NUTTY“ CAKE –

for many or 1; vegan & gluten free option

Ingredients

ALMOND & COCONUT CAKE
– 1/2 cup of shredded flax seeds + 1/2 of water
– 1 banana
– 1/3 cup of agave syrup
– 2 cups of coconut milk
– 5 tbsp. of olive oil
– 3 cups of almonds
– 1 1/2 cup of grated coconut
– 1 cup of flour
– 1 tbsp. of baking powder
– 1 tbsp. of natron
– 1 tbsp. of salt

 WHITE CHOCOLATE CREAM
– 1/2 cup of white cacao butter
– 1 1/2 cup of cashews
– 4 packs of vanilla sugar
– 1 tbsp. of coconut oil
– 6 tbsp. of soy milk

 FROSTING
– 5 cups of coconut milk / cream
– 3 tbsp. of coconut oil
– 1 pack of vanilla sugar

TIP: Make sure you skim off the upper part of the coconut milk because this is usually where the cream is. I used the liquid part that lies underneath for the cake.

TOPPING
– coconut flakes
– 1 tbsp. of cane sugar
– 1 pinch of cinnamon

Instruction

ALMOND & COCONUT CAKE
1. Preheat oven.
2. Shred almonds in a blender. Bring into a big bowl and add flour, grated coconut, baking powder, natron and salt.
3. Mix shredded flax seeds with water and agave syrup, add mashed banana and coconut milk. Mix fluids with the rest of the cake.
4. Grease cake-pan with an oil of your choice and coat lightly with flour. Put cake-pan into oven and let bake for 45 minutes.
5. Remove from oven and let cool down for 20 minutes and put in fridge for 10 minutes.
6. Horizontally cut CAKE in half and bake both parts for another 10 minutes.

WHITE CHOCOLATE CREAM
1. Mix soaked cashews with 4 tablespoons of soy milk on medium power for a couple of minutes ( depending on your mixer ).
2. Heat cacao butter, coconut oil, vanilla sugar and 2 tablespoons of soy milk in a water bath. As soon as cacao butter has liquified mix up with cashew cream and put into freezer for 1 hour – stir every now and then until its thick.
3. Spread white chocolate cream between the two cake halves.

FROSTING
1. Use a hand mixer to mix coconut milk, coconut oil (room temperature!) and vanilla sugar for some minutes and put into fridge for 30 minutes.
2. As soon as you are done mix the coconut milk until it gets the wanted consistency. The frosting should solidify after 5 to 10 minutes of mixing depending on the thickness of the coconut cream.
3. Cover cake with frosting and top with coconut flakes, cane sugar and cinnamon and put it into fridge until it’s being served! Enjoy.

Health Benefits

Coconut is good for you. The oil keeps you young, because its antioxidant properties slow down the aging process. It supports the development of strong, healthy bones and teeth. It does this by improving the body’s ability to absorb calcium and magnesium. It also prevents osteoporosis. Also it improves health of digestive system and promotes digestion, it can relieve symptoms of stomach ulcers and acid reflux. It can also give you about 22% of the recommended daily allowance of iron. Coconut milk helps to relax nerves and muscles.

Cashews have a lower fat content than most other nuts. Calcium is necessary for strong bones and magnesium helps to prevent migraine headaches (I have much fewer attacks when I consume cashews on a regular basis.) Cashews are also full of copper which is a mineral that helps your hair to stay healthy and shiny. They are rich in vitamins of all kinds and help you to relax and sleep pleasantly during nights.
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