If you are looking for a special occasion cake, this particular recipe is very low in refined fat as it uses blended dates to replace part of the fat and part of the sugar. For the picture below I made a double recipe and cooked the batter in 8-inch pans for 20 minutes. You have to be careful not to overcook it when you do that because the cake is not as thick as the regular one-pan 9-inch version. Carob powder which is sweeter than cocoa, is also a nice alternative.
This weekend as we celebrate three birthdays, I’ll be serving the single layer version along with a little coconut ice cream.
1/2 cup whole-wheat pastry flour –stir flour before measuring
1 cup barley flour (may use white flour if you prefer)-stir before measuring
1 tsp baking soda
1/4 cup cocoa OR carob powder
2 tsp finely ground flax meal
1/2 tsp salt
Wet Ingredients: (Combine in blender and set aside)
2 tbsp mild olive oil –or oil of choice
1 cup nondairy milk
1/2 cup maple syrup
1/2 cup soft dates, cut up & pressed down to measure — If dates are too dry, soften in very hot water for a few minutes, then drain.
1 tsp vanilla
1 tbsp lemon juice
1/4 tsp almond flavoring
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/4 cup maple syrup
1 1/2 tbsp sugar
1/2 cup almond milk
1 tbsp cornstarch
1/8 tsp salt
1/2 tsp vanilla
For a double layer cake:
Split the cake batter between two 8-inch round cake pans prepared with parchment paper and non-stick spray. Bake for only 20 minutes or until it feels firm to the touch and a toothpick comes out clean. Cool in pans on racks for 10 minutes then turn out onto cooling racks and remove parchment paper.
If you want deeper cake layers, double the batter recipe and cook in 9-inch pans for 35-40 minutes at 350°. Double the topping recipe. Makes 12 slices.
For a 4-layer cake like the picture above:
Use a double recipe of cake split between four 8-inch pans and three recipes of topping.