• Home
  • Cakes
  • Chocolate almond/vanilla birthday cake
0 0
Chocolate almond/vanilla birthday cake

Chocolate almond/vanilla birthday cake

Features:
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Fiber Rich
  • Food Processor
  • Oven
  • Protein Rich
  • Vegan
  • Vegetarian
  • 5h
  • Serves 1 26cm cake
  • Medium
  • 180

Ingredients

  • FOR THE CAKE
  • FOR THE SYRUP
  • FOR THE VANILLA CREAM FILLING
  • FOR THE ICING

Chocolate birthday cakes must be your favorites! These last few days, everybody’s asking me to make them one for their birthday! In this particular chocolate cake though, there is a secret filling… vanilla almond cream! Made from almond butter! It’s very easy to make your own almond butter at home but you can also buy it if you don’t want to make it.

Almonds are a great source of calcium, that’s why many doctors tell their patients to eat 10 almonds a day to prevent osteoporosis. Well, we will prevent osteoporosis eating cake, hahaha!

This particular cake was made for my online friend, Vivian, so this recipe is dedicated to her!

Print this recipe

(Visited 333 times, 1 visits today)


Ingredients

FOR THE CAKE
260gr wholemeal spelt flour
50gr dark cocoa powder
2 tsp baking powder
1 tsp aluminum free baking soda
1/4 tsp sea salt
1/3 tsp vanilla bean powder
300gr pitted dates soaked overnight or in hot water for 30 mins
1 cup warm filtered water
1 tsp apple cider vinegar
80gr melted coconut oil if you use the raw coconut oil your cake will have a subtle taste of coconut
FOR THE SYRUP
2 tsp agave syrup
2 tsp warm water
FOR THE VANILLA CREAM FILLING
200gr almond butter
200gr agave syrup
60gr melted odourless coconut oil
1 tsp vanilla bean powder
1/5 tsp sea salt
FOR THE ICING
100gr melted odourless coconut oil
30gr almond butter
220gr agave syrup
50gr dark cocoa powder

Steps

1
Done

FOR THE CAKE

Preheat your oven at 180℃.

2
Done

Combine all dry ingredients in a bowl.

3
Done

Use your food processor and start by blending the dates and water (bit by bit) until you get an even date paste.

4
Done

Continue by adding all the rest of the wet ingredients to the date paste.

5
Done

Add all the dry ingredients at the end and blend well. If your mixture is too thick you may add some water.

6
Done

Oil the tin before you pour your dough or use parchment paper, I started doing so a while ago, saves you the tin washing! Bake at 180℃ for 30-40 mins. To try and make sure it's ready, dip a knife into your cake, if it comes out clean it's ok, if not bake it for another 5 mins and check again. The baking time may vary depending on the oven. You want it relatively moist because it's for a cake!

7
Done

CUTTING THE CAKE INTO TWO OR THREE LAYERS

Before you do this MAKE SURE YOUR CAKE IS COMPLETELY COOL. You can cut it into two or three layers. I personally prefer two layered cakes, but you can do either. Start by cutting a bit on one side with a knife and use a string to cut all the way through. It's the easiest way!

8
Done

ADDING THE SYRUP

Just mix the agave syrup with the water and use a brush to cover both cake layers with syrup. For the top layer, make sure to turn it over so the syrup will be inside the cake and not on top of it. Otherwise, it won't be easily absorbed and will make it difficult for you to spread the icing on top.

9
Done

FOR THE VANILLA CREAM FILLING

Place the bottom layer of your cake on your serving tray.

10
Done

Mix all the ingredients in a bowl. Put your cream in the fridge for 5-10 mins, until it gets a little cold and therefore "solid", so much as for you to be able to work with it and spread it, not too hard.

11
Done

When you take it out of the fridge, whisk it again. Place a cake ring around your cake base and fasten it so it holds it together well. Pour and spread your cream filling evenly and place the other cake layer on top.

12
Done

Put the cake in the freezer for about 30 mins. When you take it out, remove the cake ring. It's ready for the icing.

13
Done

FOR THE ICING

Mix all ingredients in a bowl and spread evenly around and on top of the cake. Decorate according to your liking!



Extra Tips

  • Adjust the sweetness to your liking.
  • For kids’ cakes, you can use their favorite toys to decorate them, like I did for my eldest son, where we used playmobil pirates and a treasure chest! Just make sure to leave some room for the candles!
  • Remember to take the cake out of the fridge about an hour prior to cutting it to give some time to the coconut oil to soften a little.

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Homemade almond butter
next
Walnut cookies

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.