Cakeblogin's Special Layer Cake

 

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake:

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

1/4 cup coconut oil, warmed to liquid

1 Tbsp pure vanilla extract

1 cup filtered water

2 Tbsp smooth organic peanut butter

2 Tbsp apple cider vinegar

 

Jam:

1 1/2 cups frozen or fresh organic raspberries

1 Tbsp chia seeds

(optional, if your raspberries are not sweet maple syrup to taste)

 

 

Frosting:

1 can organic full-fat coconut milk, chilled

1/2 cup date paste (or maple syrup, if you use the syrup, use less)

1/4 tsp sea salt

1 tsp pure vanilla extract

1/2 cup smooth organic peanut butter

¾ cup plus 2 Tbsp coconut butter, warmed to liquid

 

smooth organic peanut butter for layers

 

freeze-dried raspberries for topping (or you may use fresh if you have some)

Adjust the oven rack to the middle position and preheat to 375F. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, gently grease the pan's edges and the parchment paper. 

Then, line the pan's bottom with a piece of parchment that fits the pan well. In a large bowl, thoroughly mix flour, baking powder, baking soda, and sea salt. Put the dates, oil, peanut butter, vanilla extract, extra water, reserved water, and dates into a blender. 

Process until smooth. Whisk the blended ingredients into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear. Pour cake mixture into ready-made pans and bake cakes until a tester inserted in the centre comes out clean.

tidy, in around 30 minutes. Place the pan of cakes on a rack to cool completely after about an hour. Cut down the sides of the pan to release. After the cakes are on a plate, take off the parchment paper. To make slicing easier, let it cool completely and then keep it in the refrigerator. To keep each cake from drying out, cut it into two sections before covering it.

 

 

Using a fork, mash the raspberries in a bowl to make jam. If preferred, whisk in the chia seeds and maple syrup.  Keep refrigerated.

 

 

In the meantime, put all the ingredients for the frosting in a high-speed blender and process until smooth. Transfer into a bowl, cover, and refrigerate for 30 to 45 minutes, or until thick like whipped cream, stirring every 15 minutes. 

 

Place aside the cake in the fridge until you're ready to assemble it.

Spread a thin coating of peanut butter over one cake layer that has been placed on a dish (if your peanut butter isn't soft, warm it up a bit first; you want it to be extremely smooth to prevent tearing the cake). Over that, spread a little of the jam.  

Next place another layer of cake on top.  Cover it with another layer of peanut butter, then a layer of icing, and finally a layer of raspberry jam.  Place another layer of cake on top, followed by additional jam, peanut butter, and cake. 

After spreading the remaining icing over the cake's top and sides, decide how you want your cake to look like the cake in the picture, and apply a little amount of raspberry jam horizontally down the sides of the cake. If desired, garnish the top with raspberries.