You know that a cake is too darn good when you’re actually spending your one and only study break to write a post about it to share it with the world instead of watching the new Game of Thrones episode.
Looks like I love you guys and your tastebuds a little too much. And I’m pretty sure that if you my friends were to try this now, you’d send all your love back to meeee.
Because what can possibly go wrong with a soft, dense yet tender almond scented cake topped with the most luscious, creamiest chocolate truffle coconut cream frosting and fresh raspberries?
What can go wrong, I’LL TELL YOU WHAT.
You’ve heard the “it’s the things that we love most that destroy us” saying right? Case in point: my finger. My poor finger. See? I have this rather inadequate tendency to cut myself while unmolding/cutting cakes, which, as you can imagine, it’s not useful at all when you’re the biggest crybaby and can’t tolerate the smallest glimpse of blood.
Me: *tries to unmold cake* *cuts fingertip with a sharp edge of cake* *faints* *has to spend the following seven minutes curled into a ball in the kitchen floor while sobbing because there’s blood everywhere*
And by “blood everywhere” I totally mean “two drops of blood in my fingertip” but I thought it’d be nice to make it look like a Game of Thrones scene for once. I’m such a drama queen I guess. For record I don’t think I’d last a day in there because all that blood would make me go bananas. Also, too many butts to stare at. I wouldn’t know where to look </3
Anyway! If you leave the part where you almost mutilate yourself with a piece of cake aside, this is still a top notch idea. I mean, who doesn’t like almond cake? And who doesn’t dig creamy, velvety truffle frostings??? And more importantly: who doesn’t love to lick the whipping cream bowl clean after you’re done with it????????
Do such people exist anyway?
Then we have raspberries aka one of my favourite fruits ever which, as you might have guessed, go terrific with the almond truffle combo. Aaaaaaaand they look extra beautiful when dusted with powdered sugar. I was actually going to write “fairy dust” to make it sound like, you know, magical, more whimsical… but I was just made known what “fairy dust” actually means and know that I think about it, I totally don’t want you guys to be sprinkling random hardcore drugs in your cake.
So stick with that sugar. And be careful because this frosting itself is already enough addictive. Vegan or not, I don’t think you’ll ever go back to traditional whipped cream after you’ve let this coconut cream wonder graze your lips. So creamy, so soft, so sweet, so truffly and SOOOO DECADENT.
This cream is what I live for. This cream is what dreams are made of. This cream is all I want in life.
Apart from free time to take naps, lots of money to travel and get the expensive veggie burger option and watch the new Game of Thrones chapter. That being said I shall leave you know because Jon Snow isn’t going to get savagely stared at himself.
- 250 grams all purpose flour
- 80 grams almond flour
- 5 grams ground flax seeds
- 180 grams coconut sugar
- 320 grams almond milk
- 75 grams olive oil
- 10 grams baking powder
- 10 grams white wine vinegar
- 2 tsp. vanilla extract
- 2 cans of full fat coconut milk
- 5 tbsp. sugar
- 2 tbsp. cacao
- Fresh raspberries, powdered sugar, etc
- Open the coconut milk cans and leave them to chill in the fridge overnight.
- To make the cake whisk together flours, sugar, baking powder and flax.
- Add milk, oil, vinega and vanilla and stir to combine.
- Pour batter in a well-greased small-medium baking pan and bake at 180ºC (375F) for 35-40 minutes or until golden.
- Leave cake to chill before frosting it.
- To make the frosting, separate the solid, creamy part from the lid of the coconut milk can and whip it with the sugar and cacao.
- Spread on top of the cake.
- Top with raspberries and dust with powdered sugar.
- Any kind of plant-based milk will work here!