
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 Iโm digging it. Coffee, cake and RBG; howโs your day?

Oh this cake was all I dreamed it would be and more ๐ and if youโd like to give it a whirl, then hereโs 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 salt๐ง
1 Tablespoon baking powder
1/2 cup all natural cane sugar (yup, I used real sugar ๐)
3/4 cup applesauce ๐
1/2 cup coconut oil (melted)
4 @happyeggcousa eggs, room temperature
2 teaspoonS pure vanilla extract
1 cup @califiafarms non-dairy milk ๐ฅ
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 ๐ง 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 ๐).
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 ๐ง

Leave a Reply