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Suited for special occasions.

Suited for special occasions. It's an easy recipe and the amounts can be adjusted to taste and size of the cake you would like to make. Often, I don't use specific measurements because I like to cook by taste and feel, so everything here is nice and relaxed cooking should be therapy not work (unless you're a chef, then it's both!). Don't tell people what it's made of until after they've eaten it and watch their jaws drop!

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This one looks a little daunting but trust me it's much easier than it looks and it's very forgiving

Making the layers


1. Chocolate brownie layer


2. Red Velvet Layer

Healthy Red Velvet Layer

    • 2 to 3 small fresh beetroots, peeled and finely grated


    • 1 whole egg, beaten lightly


    • 3/4 cup coconut flour


    • 1 tablespoon natural almond, cashew and brazil nut butter (or nut butter of choice)


    • 1/4 cup coconut milk, full fat


    • maple syrup or light agave nectar to sweeten


    • 2 tbspn vanilla protein powder (optional)


Combine all ingredients thoroughly in a large bowl. Remember to taste test for sweetness here. Spoon into the springform tin. Use a fork to even the surface - it should be as flat as you can make it, but does not have to be smooth. Place in the oven for 15 - 25 mins at 160c checking every 5 mins. It's ready when it has taken a light brown colour (ddont worry the inside is still red!) Turn out the cake onto a cooling rack.

3. Hazelnut Cashew Cream

Hazelnut Cashew Cream

    • 1/4 cup hazelnuts


    • 1/2 cup cashews, soaked for 2 hours


    • Vanilla


    • Medjool Dates


    • Coconut milk (the cream off the top)


Blend all ingredients in a food processor until very smooth. Taste test for sweetness and adjust with a little bit of himilayan salt or maple syrup. This should have a beautiful pale caramel colour and creamy consistency.

4. Base layer

Base Crumb layer

    • oats (adjust amount to size of tin)


    • 3 dates


    • a few tspns of dried cranberries


    • Almond meal


    • LSA mix


    • Phsyllium husk


    • 1 tbspn of coconut oil


    • 1 Tbspn dairy free spread (optional)


    • Dessicated coconut


Melt coconut oil in a glass bowl over hot water or in the microwave. Combine all ingredients in a food processor and press into the base of the springform tin that has been lightly greased with coconut oil. This layer can be as thick or thin as you'd like. If it is a bit too moist you can put it in the oven for 5 mins at 160c or so - this will help the base hold it's shape. Remove the sides from the tin but keep the base layer sitting on the bottom of the tin for assembly.

5. Assembling the layers

Start by spreading a layer of the hazelnut cream over the base layer.

Carefully lift the bottom chocolate cake layer and place on top of the hazelnut cream. This needs to be the bottom of the chocolate cake because the top layer is uneven because it rose in the oven.

Spread another layer of the hazelnut cream, then very carefully lift the red velvet cake (you can use some cake servers to help you, but if it breaks a little don't panic, just stick it back together on the cake and no one will know!)

Spread another layer of the hazelnut cream.

Lift the top layer of the chocolate cake on top and sit back to admire your handiwork for a minute.

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Posted in Home Improvement Post Date 01/20/2017






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