have been wanting to share this, my most famous cake with you for a whole year; after all it is what inspired half of the name coconut and quinoa. Part of the duo that helped brainstorm the name of this blog (some of you know him as Mr. Weiss) had been promised this cake for a very long time (and the other half of the duo had been eagerly awaiting too!)
The cake is simply divine, and the most decadent and wholesome cake I have ever made; that is saying a lot, I know. Made with 100 % whole grain spelt flour, extra virgin olive oil, pure maple syrup, ground coconut, lots of dark berries and vanilla beans…what could be more delicious?
You’ll know exactly what I mean when you take your first delicious and deeply satisfying bite.
A perfect cake to celebrate a birthday or special occasion and since it was this little blogs 1st birthday last month I began to wonder, how many more reasons I needed to share it, so here it is!
A few notes; it is involved and I recommend making the frosting a day or even two ahead. Be sure every component of the cake is cold before assembling it; and then chill completely before serving.
Coconut vanilla bean frosting
3 cans coconut milk
½ cup agar flakes
Large pinch sea salt
6 tablespoons agave syrup or grade A maple syrup
¼ cup brown rice syrup
1 vanilla bean
1 ½ tablespoons arrowroot
2 tablespoons filtered water
1 tablespoon vanilla extract
Place coconut milk, agar flakes, salt, agave syrup and rice syrup in a medium size saucepan. Cut vanilla bean in half lengthways and remove seeds using the tip of a small knife. Place seeds and pod into saucepan. Whisk everything together, place over high heat and bring to a boil, whisking every minute or so. Lower heat, cover and simmer for 15 to 20 minutes or until agar flakes have completely dissolved.
Mix arrowroot with water and slowly pour into coconut mixture, whisking constantly. Raise heat and continue whisking until mixture begins to boil again. Remove from heat and stir in vanilla extract. Pour into a baking dish or bowl, once it has stopped steaming place in the fridge and chill until completely set, about 2 hours.
Mixture will be hard, use a metal spoon to scoop into food processor and blend until completely smooth. Scrape down the sides and blend again. Place frosting in a container and chill for at least an hour or better still overnight.
3 ½ cups whole spelt flour
1 tablespoon baking powder
1 ½ teaspoons baking soda
2 ½ cups unsweetened dried coconut, divided
1 ½ cups maple syrup, any grade
1 ½ cups filtered water
¾ cup extra virgin olive oil
1 ½ tablespoons raw apple cider vinegar
2 teaspoons sea salt
1 tablespoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Oil 3 8-inch cake pans with olive oil and line with a parchment circle.
Sift flour, baking powder and baking soda into a medium size-mixing bowl.
Blend 2 cups of the coconut in a food processor until fine. Add to flour mixture along with remaining ½ cup of coconut. Use a whisk to stir, making sure everything is combined, set aside.
In another bowl whisk together the maple syrup, water, olive oil, vinegar, salt and vanilla until emulsified. Pour into flour mixture and use the whisk to gently stir everything together. Don’t over mix. Use a rubber spatula to scrape the sides and to check if there are dry lumps of flour on the bottom of the bowl. Divide mixture between the 3 prepared cake pans. Place in the oven and bake for 20 to 25 minutes or until a toothpick comes out clean and cake begins to pull away from the edge of pan. Cakes should be a deep golden color. Remove from oven and allow to cool completely before turning out onto individual plates and gently removing parchment paper.
1 cup raspberries
1 cup blueberries
½ cup blackberries
¾ cup raspberry jam
1 teaspoon arrowroot
2 teaspoons filtered water
Place all berries and jam in a small saucepan and place over medium-high heat. Stir until mixture begins to simmer, cook on low heat until blueberries burst (not long if your using frozen berries) Dissolve arrowroot in water and slowly pour over berries, stirring constantly. Once mixture thickens and begins to simmer again, remove from heat and allow to cool completely, it will thicken more as it cools.
Assembling the cake:
Make sure that cake and filling are completely cool and frosting is well chilled before you begin to assemble cake.
On a flat plate or base of a spring form cake pan, place one cake topside down. Spread about ½ a cup of frosting over it and then top with 1/3 of the berry filling. Don’t spread berries all the way to the edge.
Repeat with the next layer and then place 3rd cake on top and cover everything with frosting, saving about a cup to decorate top.
Place remaining frosting in a pastry bag or makeshift one (zip lock fitted with piping tip). Pipe around the edge and then spread remaining berries over top of cake.
I toasted some coconut chips and placed one on each swirl.
Chill cake for 30 to 60 minutes before serving
Serves 12 to 14.
Click here for printable recipe