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Beautiful Gluten Free Wholefood 3 layered cake – Amy Innes

Beautiful Gluten Free Wholefood 3 layered cake

Last Saturday I had the honour of hosting my lovely sister in laws kitchen tea, before we all ventured out into the city for a fun filled hens night! I wanted to make her feel really special so I decorated my house with beautiful flowers and the other bridesmaids helped me to whip up an amazing spread of yummy foods. We prepared fun games and even had a beautician who arrived to give everyone facials which was delightful.recipe 3

My mum and I are gluten intolerant and we both wanted to be able to enjoy the yummy foods too, which inspired me to create a gluten and refined sugar free cake, healthy punch and yummy cashew cucumber bites.recipe 5

Today I want to share the gluten free 3 layered cake recipe, which was inspired by Lisa Corduff’s easy one bowl chocolate cake. This cake was originally made with spelt flour and as I wanted to make it gluten free, I played around with the ingredients and I came up with this recipe. I classify this recipe as a treat as it does have quite a lot of sugar and as my body can only tolerate small amounts of sugar I would only make this on special occasions.

This is such a beautiful, simple recipe to make! To make it easy for you I have also included the instructions to make 3 layers as I actually made each layer separately so I would have the exact same amount in each batch. However feel free to make this cake with just one layer and I promise you it will taste just as good!

I hope you enjoy making this for your next event as much as I did!

CAKE

What you need (for one layer)

-220g of almond meal

-1x 270g tin of coconut milk

-100g rapadura sugar

-3 teaspoons of carob powder

-50g desiccated coconut

-120g room temperature butter

-3 eggs

-1tsp bicarb soda

-1tsp apple cider vinegar

-coconut oil to prepare baking tin

 

What you need to do:

  1. Preheat your oven to 180 degrees
  2. Using a high powered blender or food processor, blend all ingredients until smooth (I used my thermomix).
  3. Pour into a prepared 18cm springform cake tin.
  4. Bake for 50- 60 minutes or until the skewer comes out dry.

 

ICING

What you need (for one layer):

1 tbsp Pure Vanilla Extract

½ cup Rapadura or Coconut sugar

250grams Full Fat Cream Cheese (at room temperature)

What you need to do:

1. Blend all ingredients together

2. When cake has completely cooled spread on the top as icing.

What you need to do to make the 3 layer cake:

  1. Bake 3 cakes and mix 3 portions of icing
  2. Allow the 3 cakes to cool separately
  3. Spread icing on each individual cake
  4. Layer the cakes on top of one anotherrecipe 1
  5. Decorate with flowers
  6. recipe 2recipe 8Eat and enjoy xx

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