Cardamon chocolate cake with rose cashew cream
INGREDIENTS
1/3 cup arrowroot flour
1/3 cup, plus 2 1/3 teaspoons teff flour
1/3 cup, plus 2 teaspoons millet flour
4 tablespoons cocoa powder
1/2 teaspoon psyllium or xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
2/5 cup coconut sugar
A scant teaspoon ground cardamom
1/3 cup, plus 2 3/4 tablespoons coconut milk
1/4 cup pumpkin purée or unsweetened applesauce
1/4 cup, plus 3 3/4 teaspoons melted coconut oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
To Make the Rose Cashew Cream:
1 1/2 cups cashews, soaked at least 4 hours
1/2 teaspoon pure vanilla extract
1/4 cup grade B maple syrup
1/2 teaspoon apple cider vinegar or fresh lemon juice
1-2 splashes of rose water (this will depend on your taste)
3-4 tablespoons water
A small pinch of sea salt
For the Rose Sugar:
1/3 cup raw cane sugar or coconut sugar
1 tablespoon edible dried rose petals
PREPARATION
To Make the Cake:
1. Preheat the oven to 350°F and grease three 3-inch spring form pans. Whisk together all of the dry ingredients until combined. In a separate bowl, whisk together all of the wet ingredients until smooth. Add the wet ingredients to the dry and whisk until smooth and thick. Divide the batter evenly between the three pans (they should be about halfway full). Tap each pan on the counter a few times to release air bubbles, then place the pans on the upper rack of your oven. Bake the cakes for 25-30 minutes or until the tops are firm and a tester comes out with a few crumbs.
2. Divide the batter evenly between the three pans (they should be about halfway full). Tap each pan on the counter a few times to release air bubbles, then place the pans on the upper rack of your oven. Bake the cakes for 25-30 minutes or until the tops are firm and a tester comes out with a few crumbs.
3. Cool the cakes in the pans for at least 30 minutes before removing them and letting them cool completely on a rack. If not assembling the cake the same day, wrap each individual layer in plastic wrap and keep them in the refrigerator.
Recipe was created by Courtney West with the original source located here.