This gluten free fruit cake is a result of an adventurous experiment before a birthday celebration. The resulting cake was very delicious and gratifying, especially when no flour was used to make it. The fruit sauce topping can vary depending on fruit seasonality or preference.
Ingredients:
Cake
1 1/2 cups (400 grams) almond meal/flour
1 tablespoon cocoa powder
1 tablespoon arrowroot powder or ground flax seeds
1 tablespoon shredded coconut flakes
1 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs at room temperature
1/3 cup plain yogurt
1 ripe mashed banana (optional)
3 tablespoons melted coconut oil
4 tablespoons honey
Icing
1/2 cup cashews pre-soaked in water, rinsed
2 tablespoons melted coconut oil
3 tablespoons honey or maple syrup
Topping - fruit sauce
1/2 cup blueberries
1/2 cup raspeberries
1 tablespoon lemon juice
2 tablespoons honey or maple syrup
Directions:
For the cake dough using a large bowl combine together almond meal, cocoa powder, arrowroot powder, shredded coconut, baking soda, and sea salt. In a separate medium size bowl whisk eggs, then add yogurt, banana, coconut oil and honey. Stir liquid ingredients into dry. Brush two 9inch /22cm cake pans with coconut oil and divide the dough between two pans. Bake at 375F/190C for 25-30 minutes. Remove from pans and place on a cooling rack, while preparing icing and fruit sauce.
For the icing mix soft cashews, maple syrup, and coconut oil in a food processor until smooth, creamy texture is achieved.
For the fruit syrup using a small sauce pan bring berries to boil then turn down to simmer and add lemon juice and honey or maple syrup. Add 2 teaspoons of arrowroot powder and mix for a few minutes to dissolve it. remove from the heat after the sauce starts to thicken. Pour into a glass container and let it cool in the refrigerator for a few minutes.
When fruit syrup and cake cooled fully, top each layer of the cake with cashew icing and fruit syrup.
Place the prettiest cake layer on top.
Bon appetit and happy baking!
Ingredients:
Cake
1 1/2 cups (400 grams) almond meal/flour
1 tablespoon cocoa powder
1 tablespoon arrowroot powder or ground flax seeds
1 tablespoon shredded coconut flakes
1 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs at room temperature
1/3 cup plain yogurt
1 ripe mashed banana (optional)
3 tablespoons melted coconut oil
4 tablespoons honey
Icing
1/2 cup cashews pre-soaked in water, rinsed
2 tablespoons melted coconut oil
3 tablespoons honey or maple syrup
Topping - fruit sauce
1/2 cup blueberries
1/2 cup raspeberries
1 tablespoon lemon juice
2 tablespoons honey or maple syrup
Directions:
For the cake dough using a large bowl combine together almond meal, cocoa powder, arrowroot powder, shredded coconut, baking soda, and sea salt. In a separate medium size bowl whisk eggs, then add yogurt, banana, coconut oil and honey. Stir liquid ingredients into dry. Brush two 9inch /22cm cake pans with coconut oil and divide the dough between two pans. Bake at 375F/190C for 25-30 minutes. Remove from pans and place on a cooling rack, while preparing icing and fruit sauce.
For the icing mix soft cashews, maple syrup, and coconut oil in a food processor until smooth, creamy texture is achieved.
For the fruit syrup using a small sauce pan bring berries to boil then turn down to simmer and add lemon juice and honey or maple syrup. Add 2 teaspoons of arrowroot powder and mix for a few minutes to dissolve it. remove from the heat after the sauce starts to thicken. Pour into a glass container and let it cool in the refrigerator for a few minutes.
When fruit syrup and cake cooled fully, top each layer of the cake with cashew icing and fruit syrup.
Place the prettiest cake layer on top.
Bon appetit and happy baking!
