I hope you had a wonderful weekend, enjoying the beautiful weather. We had some very hot days for May here in Toronto area, but today is much cooler. However tomorrow will be hot again. Oh well, Canadian weather is crazy, lol.
Anyway, we had a lot of celebrations, starting with my Birthday on May 16th, which some of you may know from my previous post. Then my older daughter's BD on May 19th therefore I had to hurry and make this delicious cake.
Luckily, her little party wasn't until Saturday the 22nd, giving enough time. In addition, it is a long weekend here, so HAPPY VICTORIA DAY to all my CANADIAN friends 🍁😍🍁
Now I am just relaxing, with cup of coffee and piece of cake writing this post 🎂☕😍
DECADENT RUM CAKE
Decadent Rum Cake that tastes like truffles is a perfect Dessert for rich chocolaty flavor lovers. It is not only totally satisfying, but also highly nutritious and totally guilt free.
Vegan - Gluten Free - Refined Sugar Free
Prep Time
20 mins Active Time
50 mins Bake time
20 mins Total Time
1 hr 30 mins Course: Dessert Yield: 12 Author: Lena Novak - Lena’s Vegan Living
Equipment:
Three 2X 7inch cake pans, food processor, parchment paper, spatula, piping bag for decorating.
INGREDIENTS
1 ½ cup coconut oil melted above the steam in double boiler
1 ½ cup raw coconut sugar sifted
1 cup maple syrup
3 tbsp rum flavor it can be real rum or flavor imitation
3/4 cups cacao powder sifted
3/4 cup of almond butter
2 1/4 cups of gluten free mix flour I use Bob’s Red Mill
3/4 cup of almond flour
3 tsp baking powder
1 tsp baking soda
Pinch of Himalayan pink salt
1 3/4 cup of almond milk
RUM CHOCOLATE CREAM
1 ½ cup raw cashews soaked for 6 hours and rinsed
½ cup Maple syrup
¼ cup coconut water
4 tbsp rum real or imitation
½ cup caned coconut cream
¼ cup raw coconut oil melted above the steam in a double boiler
3 tbsp cacao powder
Pinch of Himalayan pink salt
Blend all in a food processor until smooth and place into a refrigerator.
INSTRUCTIONS
Preheat the oven to 350F, 175C
In a large bowl, or standing mixer, start whisking coconut oil with maple syrup coconut sugar and rum.
Whisk until smooth, then add almond butter and whisk well again
Add salt, baking powder and cacao powder and whisk until smooth.
Blend in the almond flour and start adding flour and milk.
Divide the dough to a baking 3 cake pans lined with parchment paper and smooth out the surface with spatula.
Bake for 20minutes or until the toothpick comes out clean.
When ready, let it cool down for at least 30minues, then remove carefully from the pans.
Let it cool completely on cooling rack for about, 2 hours, before you apply the cream. You can also wait until the next day if you are not in rush.
Apply the cream and decorate.
I WISH YOU A GREAT WEEK & THANK YOU FOR VISITING 🧡🙏🧡
