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birthdaycake for my little sister

 

BIRTHDAYCAKE FOR MY LITTLE SISTER

with orange and chocolate layers

 

So it was my little sisters birthday the twelfth of september and I couldn’t be there, since I have a job and all.. So I wanted to surprise her the weekend before with a cake for breakfast.


Now a ‘sorry I won’t be there on your birthday’ cake should not look like a normal ‘I wizzed this up in 5 sec’ cake, but to be honest I never had made a lush cake before.

 

I was flicking through ‘My New Roots’ and saw her birthdaycake: now THAT is some serious birthdaycake with layers and chocolate and everything you could ever wish for.

It was not glutenfree and I did not have all the ingredients at home so I revamped the recipe a bit and it was a huge succes, if I may say so myself.

My sister even cried a little tear of happiness (or at least I hope it was happiness and not deep dissapointment from not getting a Harry Potter related gift). 

 

So here you have it, it might look like something extremely complicated but really, c’est pas sorcier.

 

INGREDIENTS:
Chocolate cake
- 240 gr of oatmeal
- 50 gr of raw cacao powder
- 2 tsp baking powder OR 1 tsp of yeast
- 1 tsp of baking soda
- 1/2 tsp of salt
- 100 ml of pure maple syrup
- 310 ml of oatmilk or other plantbased milk
- 6 tbsp of coconut oil
- 2 tsp of vanilla extract 


Orange cake
- 280 gr of oatmeal
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 100 ml of pure maple syrup
- 280 ml of freshly squeezed orange juice
- the zest of 2 organic oranges
- 6 tbsp of coconut oil
- 2 tsp of vanilla extract


Chocolate glazing
- 600 gr of pitted dates
- 60 gr of raw cacao powder
- 1/2 tsp of salt
- zest of 2 organic oranges
- 250 ml of ricemilk

To decorate: some dried or fresh edible flowers

Put al the ingredients from one layer in a food processor or mixing bowl and mix the wet ingredients with the dry. For the glazing you wil need a strong blender or food processor.
Put the 2 cakes in the same sized cake tins and put them in the oven for about 50 min on 180°C. Let them cool overnight or for at least 2 hours. Once they are totally chilled, pile them onto each other and use the glazing between them to stick the two cakes together. To finish it off, smear a layer of glazing on top of the cake and garnish with the edible flowers. Tadaaaaam!

 

 

 

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