I’ve conquered one of my ‘fears’ today and finally tackled a proper, adult-size cake 🙂 . My layer-cake phobia hasn’t exactly been diagnosed, but I am somehow way more comfortable making small, minified desserts like cupcakes, tartlets, chocolate cups and building a big ass cake terrifies me slightly (or used to).
There was definitely an element of self-preservation in all this reluctance to ‘go big’ as individual desserts are more portable and easier to give away and, given my predilection for sweet stuff, I should not be left alone with a massive layer cake within sight 😉 . With the festive period coming up, however, and seeing that a layered cake looks so much more impressive as a centrepiece, I decided to bite the bullet and made a layered gluten-free vegan carrot cake based on this recipe of mine that so many of you love. As I’m not too keen on margarine frosting, I frosted it with an oil-free ‘buttercream’ made from raw cashews, but if you can find a good vegan butter where you live, you could make a standard buttercream frosting instead. Whatever works best for you. Now that I’ve broken the ice, I have a few other cake ideas floating around in my head and so expect more cake wizardry from me soon 😉 .
180 g / 1½ cups (packed!) carrots, coarsely grated 180 g / 1 cup demerara sugar 210 ml / ¾ cup + 1/8 cup apple sauce* 120 ml / ½ cup olive oil 1½ chia (or flax) egg
Dry ingredients
180 g / 1½ cups buckwheat flour 60 g / ¼ cup + 1/8 cup rice flour 15 g / 2 tbsp cornflour / cornstarch 1 level tsp baking soda 1 level tsp GF baking powder pinch of salt 1½ tsp cinnamon ½ tsp ground cloves ½ tsp ground nutmeg 1 tsp ground ginger
CAKES ASSEMBLY
