Sunday, June 26, 2016

BIRTHDAY CAKE



DISCLAIMER: Recipe includes oil, sugar and other not so healthy products, if you don't feel discouraged then keep on reading! 

INGREDIENTS:

  • 3 cups regular flour
  • 1 cup cane sugar
  • 1/2 cup applesauce
  • 2 tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp salt 
  • 1/2 cup vegetable oil
  • 1 1/2 cup soy milk 
Combine all ingredients, mix thoroughly using mixer and pour into baking pan. 
Bake at 180 C for about 40-50 min. Let it cool down for a few hours and cut the cake in half.



TO MAKE PEANUT BUTTER CREAM:

  • 300 g peanut butter 
  • 3/4 cup powdered sugar
  • 1/4 cup soy milk
  • 60 g vegan chocolate chips 
Mix peanut butter with powdered sugar and soy milk using mixer until well combined, then add chocolate chips and combine. 

TO MAKE WHIPPED CREAM:

  • 2 cans coconut milk (it's important to store them in the fridge for at least 24 hours before to separate coconut milk from coconut water, for this recipe you will only need milk)
  • 2-3 tbsp powdered sugar
  • 1/4 tsp salt
Mix coconut milk for about 3 mins, then add sugar and salt and mix for another 1-2 mins (until you get desired consistency of whipped cream)

TO DECORATE THE CAKE: 

  • fruit jam 
  • 200 g vegan chocolate
  • 2 tbsp coconut oil
Place one half of the cake on a plate and spread jam on it, then 3/4 peanut butter cream and 3/4 whipped cream. Cover with another half, spread the rest of peanut butter cream and whipped cream. Put the cake into the fridge for a couple for hours. 
Melt chocolate with coconut oil in the microwave, let it cool down for a few minutes and pour it over the cake. You can also top the cake with some fruits. Put to the fridge for another couple of hours. 

Enjoy!



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