Chocolate layer cake (GF, dairy free, egg free)
I made it for my mother in law's Birthday and since it's free from... well, everything basically, I was surprised how good it was.
I don't envy people who have a limited diet, one not out of choice that is. But I have a lot of respect for them. I often feel deprived from food if I don't eat exactly what I want and I can't imagine what it would be like if I wasn't allowed to eat it.
That was the reason why I started this blog in the first place, to eliminate or at least reduce my chances of getting Diabetes.
I see how my father fights (or doesn't really manage to fight) the fact he is not allowed to eat sugar. I often judge him, but when I come to think of it I don't know if I would do any better than him.
And I have so much respect for mothers who have kids with special diets. I hear of amazing mothers who change the whole family's eating to accommodate the child and they do it with so much love.
I hope this cake can be a good solution for some of you, who do want a fancy cake but need to be full of freedom :).
Originally this is a "babycakes NYC" recipe, just a bit adjusted.
I baked the three layers of the cake separately because the baked cake is very soft and not so stable and I didn't want to bake a high cake and then slice it, I think it would have fallen apart.
The ingredients below are for one layer so if you want to do a high layer cake like I did you would need to double or triple the ingredients, but still bake each recipe on its own.
For your convenience I wrote next to the ingredients what is the total amount you would need for the three cakes so you'd know how much you need to buy before hand.
You probably ask yourself why I baked the cakes separately and not made three times the quantity, then divided into three forms.
The first reason is that I only had one form in the size I wanted the cakes, but if you do have three baking forms/rings/spring forms then by all means make the mixture in one go and divide it equally into three forms.
The second reason is that I don't trust my oven so much with the fan. The bottom tray is always a bit "late"... Because I wanted to be on the safe side with this cake I baked the three layers each at a time.
75g chickpea flour x3 = 225g
50g potato flour/starch x3 = 150g
2 1/4tsp baking powder x3 = almost 7tsp
1/4tsp bicarbonate of soda x3 = 3/4tsp
1/4tsp guar gum x3 = 3/4tsp
1/4tsp salt x3 = 3/4tsp
60g cocoa powder x3 = 180g
150g apple puree, unsweetened x3 = 450g
110ml oil (whichever you prefer, but flavorless) x3 = 330ml
160g honey x3 = 480g
vanilla pod, deseeded x3 = 3 vanilla pods
120ml coffee (I used decaf coffee) x3 = 360ml water
Mix the chickpea flour, potato flour, baking powder, soda, guar gum, salt and cocoa powder in a big bowl.
Add the apple puree, honey, vanilla and coffee and mix well.
Pour the mixture into a greased baking ring (22cm) and bake for 25 minutes. If you are using a spring form make sure you put baking paper at the bottom of it so it's easier to separate from the bottom.
Let the cake cool and freeze every layer of cake you make. This cake is very very soft so we have to freeze it first to be able to spread the filling in between and the mousse outside.
800ml coconut milk
a pinch of salt
vanilla pod, deseeded
2tbsp cocoa powder
90g potato flour + 70ml water
Don't let it boil, but let it get pretty warm. Check if the milk is sweet enough for you and if not then add more honey than the recipe calls for.
In a small bowl mix the potato flour and water, it's going to show some resistance but don't be tempted to add more water. Keep on stirring it till the potato starch dissolves in the water.
While stirring the milk with a whisk add slowly the potato flour and water into the pot. You will notice that it immediately forms into a pudding consistency. Take it off the heat and let it completely cool (I left it over night covered in the fridge).
*You can use the recipe of the chocolate filling as a pudding in itself and pour into small bowls.
I used this recipe, but I put it here again for your convenience:
2 cans coconut milk
strawberries (4 for the mousse, the rest for decorating the cake)
vanilla pod, deseeded
50g agave syrup
The next day open them and scrape just the fat part out into a bowl. You don't want to put any of the liquid into it.
In a blender mash together 4 strawberries, vanilla and agave syrup.
Whip the coconut milk, either by hand or using a mixer, till it resembles thick whipped cream (this happens pretty quick). Gently fold the strawberries liquid into it.
Put a little bit of the chocolate filling on the surface where you want to build your cake. This will also be the surface you serve your cake on because it's going to be impossible to move it later on.
On top of the filling put the first layer of sponge. The filling helps the sponge not moving, it's easier to build the cake that way.
On the sponge put a layer of the chocolate filling, as thick as you would like it. If you would like you can chop some strawberries and put on each layer of chocolate filling.
Put another layer of sponge cake, then again the chocolate filling, then the last layer of sponge.
Spread the strawberry mousse around the cake and on top of it.
Now decorate the cake as you wish. I first sprinkled cocoa powder, then decorated with the leftovers strawberries and peppermint leaves. I roasted crushed almonds and put them around the cake. You can also pipe the leftovers chocolate filling on it if you want.