German Cake

The cake, if your curious, is a combination of spelt, hazelnut and walnut flours with a pfeffernusse spice. In the center is a hazelnut chocolate frosting plus a blueberry and fig cabernet compote. And then these layers are frosted with a cashew and coconut frosting with a little bit of nectarine for sweetness. Sounds bizarre but Iโ€™m digging it. Coffee, cake and RBG; howโ€™s your day?

Oh this cake was all I dreamed it would be and more ๐Ÿ˜‚ and if youโ€™d like to give it a whirl, then hereโ€™s the recipe I whipped up.

INGREDIENTS

1.5 cups @shibolimfoods spelt flour
1/2 cup hazelnut and walnut meal (ground from toasted and shelled nuts)
1/4 cup arrowroot powder
1/4 teaspoon pink Himalayan salt๐Ÿง‚
1 Tablespoon baking powder
1/2 cup all natural cane sugar (yup, I used real sugar ๐Ÿ˜‰)
3/4 cup applesauce ๐ŸŽ
1/2 cup coconut oil (melted)
@happyeggcousa eggs, room temperature
2 teaspoonS pure vanilla extract
1 cup @califiafarms non-dairy milk ๐Ÿฅ›

Mix dry ingredients. Add wet ingredients and divide the batter between two 8โ€ cake pans. Bake at 350 for 20-25 minutes. Let cool before frosting ๐Ÿง use you frosting of choice or check out my frosting recipes at JoyfulGoodness.com (that center layer is my Better than Nutella frosting plus an extra smear of a homemade fig and blueberry Cabernet compote – you could use jam ๐Ÿ˜‰).

This cake was my way of stress baking while also showing some love to some very special people with whom I shared this wonderful dessert ๐Ÿง

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