Vegan Cake - No. 2

 

I have been thinking how to name this recipe, so I came up with this ”complicated” name after considering ”Four Seasons” (yes, Vivaldi's ones) because it has four layers or even ”Farmer Oak”, since it is as simple and as reliable as the famous character. But since Oak was a shepherd, I ruled that out. I chose the simplest one.

I may not be proud of the name and looks of it, but the taste is almost divine. It lasted 24 hours...

Difficulty: medium to high.

Kitchen tools:

- cutting board;

- knife;

- bowls;

- spoon;

- food processor;

- springform pan;

- spatula;

- coffee grinder;

- oven;

- fridge;

- freezer.

Duration: 1.30 h.

You need:

A. For the base:

- 500 g of white self raising flour (free from gluten if you prefer);

- 600 ml of soy milk;

- 5 tablespoons of honey;

- juice of two lemons;

- 250 ml of sunflower oil;

- 1 teaspoon of vanilla extract;

- 1 teaspoon of baking soda;

- baking paper;

- a pinch of salt.

B. For the filling:

- 2 cans of highly concentrated coconut milk (cooled for 24 hours in the fridge);

- juice of one lemon;

- 2 apples (finely chopped; save slices for decoration);

- 4 tablespoons of honey;

- 200 g of almonds (ground);

- a pinch of vanilla powder for decoration.

Method:

Thank the ingredients for giving you energy.

A. The base:

1. Preheat the oven: gas 4 / 180° C / 350° F.

2. In a bowl, whisk the soy milk, the oil, the lemon juice, the vanilla extract and the 4 tablespoons of honey.

3. In another large bowl, mix the flour, the baking soda, the salt.

4. Add the wet ingredients over the dry ones and gently mix them together.

5. Add a sheet of baking paper in a sprinform pan.

6. Add the dough in the pan and level it with a spatula.

7. Put the pan in the oven and let it come into its shape and form for 35 min.

8. When baked, it will serve for 2 levels, so it has to be thick.

Meanwhile:

B. The first filling:

1. Remove the liquid from the coconut can. Set aside.

2. Add the coconut milk in a bowl.

3. Grind the almonds.

4. Add the powder over the coconut milk, together with the half of the juice of one lemon and two tablespoons of honey.

5. Mix them together and let it cool down in a freezer for 30 min. This will be the first filling, or the first floor if you prefer.

C. The second filling:

1. Wash the apples, remove the seeds, chop them, after setting aside some slices.

2. Remove the liquid from second coconut milk can. Set aside over the previous one.

3. Add the coconut milk in a food processor.

4. Add the apple over, together with the honey and the remaining lemon juice.

5. Mix them together.

6. Let the second filling cool in the freezer for 30 min.

Getting back to the base:

9. Remove it from the oven.

10. While letting it cool down, prepare the moisture for the base:

11. Add 1 tablespoon of honey over the liquid that you drained from the coconut milk and whisk them.

12. When cooled, cut the base into two pieces.

13. Moist each piece.

14. Place the ground floor on the springform pan.

15. Add the firs filling.

16. Add the third floor (the second base). 

17. Add the fourth floor (the apple filling) and level it.

18. Put it in the fridge for 12 hours. Or, if you cannot wait, as I could not, finish it off right away.

19. Enjoy!