Saturday, 29 June 2013

Layered Gingersnap and Maple Pumpkin Cake+ Apple Coconut Crumble+ Lime White Chocolate Cream

Such a long title... I know, but trust me it is worth it. 

If you follow me on Facebook (go on, you know you want to) you would be aware that last Thursday was my final exam for the semester. To celebrate yet another semester over, I decided to make an epic layered cake:



 Okay, that's actually a lie since I made this a while back but just never had the time to write about it. But I am now, and that's what matters right?

I fashioned the recipe of the bottom layer from ginger biscuits, since I have loved them since I was introduced to them. It's also a beautiful coincidence that the gingery flavour goes oh so well with pumpkin, cinnamon, and maple goodness of the middle layer. Sprinkle a little (or a lot) of apple coconut crumble and you're good to go. 



Before I go on to the recipe, I just want to let you know that I'll be leaving soon...


... To go to the Philippines! Woooo, I am so excited that I already have recipes planned. I'll be spending some of my break time there. I can already imagine eating lots of pineapple, papaya, mangoes... And coconut! Okay, I better stop there otherwise I'll be listing a whole lot more things that I plan on eating. 


On to the recipe!




Layered Autumn Cake with Lime White Chocolate Cream [high raw, vegan, gluten free]

To make it easier, I highly suggest making the crumble and cream before starting the rest of the cake. 


Gingersnap base:

1 1/2C soaked raw oat groats
2T molasses
12 Medjool dates, pitted
2T minced fresh ginger
1t cinnamon
1/2t vanilla
Pinch salt
2T liquid coconut oil

After soaking the raw oat groats for at least an hour, process until fine. Add in everything else but the coconut oil until well combined. Slowly drizzle in the coconut oil. If the mixture is a bit too soft, add some almond meal or dry oats. Press onto a lined cake pan and let set in the fridge as you make the following layer.


Maple pumpkin layer:

2C lightly steamed pumpkin (if you have a Vitamix, you can probably get away with raw chopped pumpkin)
1/2C maple syrup
1/2t nutmeg
1t cinnamon
1/3C liquid coconut oil

Blend everything in a blender until very smooth. If the bottom layer has already set, pour the following layer on top and place back in the fridge. 


Apple coconut crumble:

2 apples, soaked overnight in juice of one lemon
1/2C dried coconut
1/2C soaked buckwheat
2T raw coconut nectar
Handful walnuts
1/2t vanilla
Pinch of sea salt

Process everything until roughly combined. If you have a dehydrator, I'd suggest dehydrating the crumble until crunchy or until the cake has set. If you have extra, the crumble is also delicious for breakfast when combined with chopped persimmons, apples, pears and non-dairy milk. Otherwise, store in an airtight mason jar; it should last around 2 weeks. 


Lime White Chocolate Cream:

1C cashews, soaked for at least 2 hours
1/4C lime juice
1/4C liquid coconut oil
1/4C melted coconut butter
1/2t vanilla
Just enough water to blend

Blend everything until very smooth. Adjust to your taste, then transfer to a bowl and set in the fridge until ready to eat. 



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