Anniversary cake Irish Coffee Layer Cake

 

 Anniversary cake

Irish Coffee Layer Cake

Makes one 2 layer 6-inch cake

Ingredients:

2 6-inch cake pans

Cake:

1 1/2 cups Gluten Free All Purpose Flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
1/4 cup organic almond butter
2 tsp pure vanilla extract
1 cup strong brewed coffee
1/2 cup whisky

2 Tbsp apple cider vinegar


Coffee Cream Frosting:

1 15 oz can full-fat organic coconut milk, chilled (you MUST use a brand that has at least 3/4 of the can thick cream

1/2 cup organic cashew butter
1/4 cup maple syrup
1 tsp pure vanilla extract
1/4 tsp sea salt
1 Tbsp espresso powder
2 Tbsp whisky (check Barnivore to make sure it is vegan)
1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL) warmed to liquid


Directions:

Adjust the oven rack to the middle position and preheat to 375F.

Line two 6-inch round cake pans with parchment paper and coat with coconut oil.
Mix the flour, baking powder, baking soda, and sea salt well in a large bowl.

Place the dates in a blender together with the coffee, whiskey, almond butter, water, vanilla extract, and reserved water.


Pour the combined ingredients into the flour mixture and blend until smooth. When bubbling appears, add the cider vinegar and mix.


After filling the prepared pans with cake batter, bake them.
Cakes should be baked for 25 to 30 minutes, or until they are set and a toothpick put into the centre comes out virtually clean. Remove from oven, allow it to cool fully, and then remove from the mould onto plates.

All of the ingredients for the frosting should be combined in a high-speed blender or food processor and mixed until very smooth. If any clumps form, just keep blending; if the components are at various temperatures, they may separate, but if you blend them long enough, they will come together.

Pour the mixture into a bowl and place it in the refrigerator to get the consistency of stiffly whipped cream. Depending on the temperature, this might take up to 45 minutes. Once ready, put it in the refrigerator until you're ready to assemble.

To assemble, place one layer of cake on a dish. Spread 3/4 cup of frosting over the cake layer. Cover the top and the borders of the cake with the remaining frosting after laying the second cake layer on top of the first.