Triple Black Vegan Cake

Ingredients


Cake Dry Ingredients

  • 1 cup black beluga lentil flour
  • 1 cup black forbidden rice flour
  • 1/4 cup ground flax seeds
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon powdered stevia
  • good pinch of sea salt

Cake Wet Ingredients

  • 1.5 cups of pureed pears, skin included (about 2 whole pears)
  • 1 3/4 cups full fat coconut milk
  • 1/2 cup virgin coconut oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar

Frosting Ingredients

  • 1 heaping cup blackberries, fresh or frozen (if frozen, thaw before making frosting)
  • 3/4 cup virgin coconut oil
  • 1/2 cup cooked white beans (Great Northern or Navy)
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla
  • 10 drops liquid stevia
  • pinch sea salt

Makes a small tier cake ~ 10 servings

Baking the Cake:

Equipment

  • 1.75 quart glass pyrex bowl
  • 1 quart glass pyrex bowl
  • 2 cup glass pyrex bowl
  • 1 cup glass pyrex bowl
  • parchment paper
  • a really good blender
  • mechanism to grind your own flour

Directions

  1. Prepare glass pyrex dishes by placing circle shaped parchment paper in the bottom of each bowl. Liberally grease the sides of each glass bowl with virgin coconut oil.
  2. Preheat oven to 350°F.
  3. Combine dry ingredients. Mix well.
  4. Combine wet ingredients in a blender. Blend until well incorporated.
  5. Mix wet and dry ingredients together. Pour batter into pyrex bowls, making sure to keep the height of the batter the same in each bowl.
  6. Place all of the dishes in the oven at the same time. They will be done baking at different times, so set your timer and watch closely. Times may vary. To test doneness, lightly press the middle of each cake to see if springy. Also test with a toothpick, which should come out mostly clean.
    • After about 22 minutes, remove the 1 cup pyrex bowl.
    • After about 25 minutes, remove the 2 cup pyrex bowl.
    • After about 30 minutes, remove the 1 quart pyrex bowl.
    • After about 31 minutes, remove the 1.75 quart pyrex bowl.
  7. Let cakes cool for about two hours prior to removing them from the pyrex bowls.
  8. Each cake will need to go in the freezer for about 15 minutes prior to assembly. Plan appropriately.

Making the Frosting:

Directions

  1. Place all ingredients in a Vitamix or blender. Ensure as smooth a consistency as possible. If you do not have a blender capable of pureeing the blackberry seeds, you may need to remove them with a strainer.
  2. Place frosting mixture in a sauce pan on medium to medium low heat for about 20 minutes, stirring frequently to prevent burning.
  3. Remove frosting mixture from heat. Let cool for 15 minutes, and then place frosting in the refrigerator for about an hour to get it to solidify.

Assembling the Cake:

  1. Prior to assembly, each cake needs to go in the freezer for about 15 minutes. This will help with the cutting phase.
  2. Remove cakes from their glass pyrex bowls.
  3. With a long bread knife, trim off any rounded tops that formed during baking. Aim for a flat surface on the top of the cake. The flat surface that was freshly cut will then be the bottom of each cake. Do not try to trim the sides of the cakes, as it will make the circles look uneven.
  4. Place largest cake on a cake dish, with the cut side down and the rounded bottom on the top. Cover it with frosting.
  5. Place next largest cake on top of the prior one, in the same manner (flip it opposite of how it was baked). Cover with frosting.
  6. Repeat until cake is built.
  7. Top with a blackberry.

Notes:
Cake should be stored in the refrigerator. Prep will be less intense if the frosting and cake are each made on separate days.

https://www.archerfriendly.com/2013/09/black-beluga-lentil-forbidden-rice-cake-with-blackberry-frosting