Preparation time: 40+ min
Difficulty: medium
Cake base
Dry ingredients:
150 g cacao powder
350 g gluten-free flour (self-rising)
200 g coconut sugar
1 bag of wine stone (21 g)
1 tsp ground cardamom
2 tsp vanilla powder
pinch of salt
Wet ingredients:
200 ml oat milk
2 tbs apple cider vinegar
350 g butter squash puree
100 ml coconut oil
Filling:
200 g apricot marmalade
Icing:
2 large avocados
100 g cacao powder
100 ml plant-based cream or milk
100 ml coconut syrup
Mix the dry ingredients well in a large bowl, and make sure there aren't any lumps left from the wine stone, cacao or flour.
Peel the squash, cut it into pieces, and steam it in some water. When the squash is cooked, puree it and let it cool.
Make buttermilk by adding vinegar to oat milk and let it sit for a few minutes. Then add it to the rest of the ingredients and mix it in a food processor. Gradually add dry ingredients to the wet ones to get a smooth batter.
Preheat the oven to 170°C.
Pour the cake base into a pre-oiled cake model (28 cm in diameter) and bake for 35 minutes.
Let the base cool on the wire cooling rack.
Prepare the avocado icing by mixing all the ingredients well in a blender.
Cut through the cake to make 2 layers. Spread marmalade on the bottom layer, place the top layer on top, and spread the avocado icing all over the cake.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
