I found an inspiration for this recipe on Pinterest, whilst searching for “The most beautiful cakes”. It captured my attention immediately with its beautiful pastel colours of pinks, greens and whites. I knew then it would only be a matter of time before I make my own version. The cake I’m talking about was created by the ConstellationInspiration and I’m attaching the original shot below. It was love from first sight. Colour is usually the first thing I pay attention to, second is the flavour palate. And it being White chocolate rose and pistachio it was a win-win situation.
As usual this is my RAW VEGAN GLUTEN-FREE DAIRY-FREE REFINE SUGAR-FREE version of the cake.
And my first ever attempt at making a sponge cake.
Its super easy to make, as you don’t need a food processor to make the sponge, just a very large mixing bowl. And a blender for the cream. Layer it over twice and you are pretty much done. Simple. A smaller size cake tin may be used, if you want your cake to be higher.
Why do I give so much leverage with the measurements? Because I believe all recipes should be adjusted to individual taste. I don’t like coconut flavour in my cakes, though I’m addicted to fresh coconuts and coconut water. But some of you might. The thing you need to know about coconut flour- it sucks up the moisture, A LOT!
Spiced sponge consistency: Start with as little as ¼ cup of Maple syrup and add more if the sponge is not sweet enough for you. Most likely you would need ½ cup like I did. If your sponge is too crumbly (not sticky) add almond milk in small amounts. You are looking for sticky consistency, not runny. A crumble that sticks together well when you press it with your fingers. But still a crumble.
Rose cream: 500g of dry cashews when soaked overnight make about 600g of soaked cashews. Most likely you need to divide your cashews into 2 or 3 batches dependant on the strength of your blender. If you are making your cream in 2 batches then divide your ingredients into 2.
Example of Ingredients per batch: Cashews soaked 300g , beetroot juice ¼ cup, rosewater 1-2tbsp, maple syrup ¼ cup, Coconut oil ¼ cup. It’s exactly half of total ingredients used.
White chocolate: If you don’t have access to white chocolate, you can make your own very quickly. Please note that to make chocolate in general only dry ingredients should be used. Our cake is sugar-free, so we are using maple syrup instead in this recipe. I’ll make a separate blog post on how to make proper chocolate. You’ll need about 100g of cacao butter, melted. Add a drop of vanilla essence and maple syrup to taste. Using hand blender, blitz all together until even consistency achieved. There should be no maple syrup/vanilla drops visible in cacao butter. All three should become one. Otherwise keep blitzing. Once the right consistency achieved, pour into any form and pop in the fridge to set. Cut into small chunks when solid. Ingredients: cacao butter, vanilla, and maple syrup. It’s the simplest recipe.
I think that all for the notes, if you have any questions please drop me a msg on IG I’ll answer asap.
Please note, this is NOT A COMMERCIAL RECIPE!
I’d like to say Big Thank you to my friend, photographer Tania Jay for all the pictures.
Here’s her IG account if you’d like to see more https://www.instagram.com/t_a_n_i_a_j_a_y/?hl=en
Equipment: 8-9” cake tin, large mixing bowl, blender, spatula, palette knife, knife, baking paper.
Almond meal 360g
Coconut flour ¼- ½ cup or about 65-130g
Coconut sugar 1tbsp (its more for the crunchy texture and colour)
Maple syrup ¼- ½ cup or 65-130ml
Nutmeg ¼-1 tsp (adjust accordingly)
Cinnamon 1-2 tsp (adjust according to taste)
Instruction: Combine all your dry ingredients together first in a large mixing bowl. Then add maple syrup. Mix well. Pour in almond milk if needed. How much almond milk you need will depend on how much coconut flour you’ve used and its quality. Not all coconut flours are the same. Once satisfied with the consistency, divide in half. First half would be your crust, second half is the layer between cream. Start your cake by pressing first half of the sponge into the lined cake tin.
White chocolate use your favourite brand of Vegan white chocolate, but this may not be sugar-free. Or make your own. See Notes.
Instruction: Break down the chocolate into squares and cut each square into small chunks. Sprinkle over the crust.
Cashews 600g soaked cashews (read notes on Rose cream)
Beetroot juice ½ cup or 130ml
Rosewater 2-4 tbsp. (individual preference)
Maple ½ cup or 130ml
Coconut oil ½ cup or 130ml
Instruction: Divide all ingredients into 2 even batches. Blitz each batch individually until smooth creamy consistency achieved. Pour first pink batch over the crust and even out slightly. Now add remaining sponge, gently crumbling it over the cream. Press the crumble slightly into the cream, this will give you lovely looking uneven layer when cutting. Use all the remaining sponge. Once finished pour over second batch of whipped rose cream. There’ s no need for freezing the layers in between.
Cake structure: 4 layers: 2 sponge and 2 cream layers.