Festive Cream Cake (Plant-Based, Gluten Free)

“By far the most delicious gluten-free vegan cake I’ve ever had in my life!”
Erki Laansalu from Elusväli team

Festive Vegan Cream Cake With Orange Slices And Coconut Cream

Quantity: for four
Preparation time: approx. 1h 30 min + time for the cream to set.
Difficulty: medium
Preparation time:

For the biscuit you need:

• 1 cup (100g) Almond flour
• ¼ cup (35 g) Raw buckwheat flour
• ½ cup (70 g) Brown rice flour or raw buckwheat flour
• ¼ cup (30 g) Tapioca starch
• 1 tsp Baking powder
• 1 tsp Baking soda
• Pinch of sea salt
• Peel from ½ lemon (organic)
• 100 g Coconut sugar
• 2 tbsp flaxseed flour + 6 tbsp water
• ⅓ cup (80 ml) Apple sauce
• ⅓ cup (80 ml) Olive oil
• ¼ cup (60 ml) Maple syrup or Honey
• 2 tbsp Almond milk or water (or more as needed)
• 2 tsp Lemon juice
• Vanilla powder (to taste, if desired)
• Strawberry jam between layers of sponge cake (optional, if desired)

For the cream:

• 1 cup (120 g) Soaked cashews
• 400 ml Full-fat coconut cream (refrigerated overnight)
• 3 tbsp Maple syrup or honey
• 2 tsp Lemon juice
• ⅓ cup (80 ml) Coconut oil
• Vanilla (to taste, if desired)

For decoration:

• Orange slices
• Fresh thyme or rosemary sprigs
• Optional – add some physalis or berries of your choice
  

How to make the Festive Cream Cake?

Prepare the cream the night before. First mix together the coconut cream, soaked cashews, honey or maple syrup, lemon juice, coconut oil and vanilla (if using) in a blender. Blend until you get a cream with a silky texture. Transfer to a bowl and refrigerate overnight to set.

When ready, the cream mixture will be quite runny, but don’t be alarmed – it will set and become solid and spreadable overnight.

The next day, make a cake sponge. To do this, first mix the flaxseed flour and water together and set aside for a moment. Then carefully combine all the dry ingredients. Next, pour in the liquids, including the flaxseed mixture. Mix thoroughly and pour the dough in equal portions into two 15 cm diameter cake tins previously covered with baking paper. Bake the biscuit base at 180°C / 356°F for 30-35 minutes. Then remove the cake sponges from the oven and leave to cool for at least 20 minutes.

Finally, assemble the cake. Once the sponge cake bases are completely cool and the cream has set in the fridge, you can start assembling the cake. To do this, place the first cake base on a cake plate of your choice and spread jam (if using) or the same cream that will be used to cover the cake. Then place the second cake base on top and cover the entire cake with the cream. If you like, you can also try whisking the cream a little before spreading it on the cake.

Place the cake in the fridge until ready to serve. To serve, garnish with orange slices and/or berries of your choice and thyme or rosemary sprigs.

Enjoy and have a great festive experience!