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 I’m digging it. Coffee, cake and RBG; how’s your day?
Oh this cake was all I dreamed it would be and more 😂 and if you’d like to give it a whirl, then here’s the recipe I whipped up.
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 salt🧂
1 Tablespoon baking powder
1/2 cup all natural cane sugar (yup, I used real sugar 😉)
3/4 cup applesauce 🍎
1/2 cup coconut oil (melted)
4 @happyeggcousa eggs, room temperature
2 teaspoonS pure vanilla extract
1 cup @califiafarms non-dairy milk 🥛
Mix dry ingredients. Add wet ingredients and divide the batter between two 8” cake pans. Bake at 350 for 20-25 minutes. Let cool before frosting 🧁 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 😉).
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 🧁
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