HAPPY BIRTHDAY vegan gluten free Triple Layer CAKE

HAPPY BIRTHDAY 

TO ME!
Everything from scratch
Vanilla, Blueberry & Chocolate 3 Layer Cake

Vegan, Gluten Free, Wheat Free, Soya Free, Rice Free,  Refined Sugar Free, Red Meat Free, Yeast Free.

Firstly i am sorry about the lack of step by step photos for this recipe you will have to use your imagination.

If you have any questions about any of the steps, just ask.

Ingredients:

 Vanilla Cake: (6" Tins makes 2 Cakes)

4oz Ground Almond  

3oz Buckwheat Flour* 

3oz Quinoa Flour* 

 (*or 6oz gluten free flour (not rice free)

4oz Coconut Sugar 

3/4 Tsp Bicarbonate of Soda

1/2 Tsp GF Baking Powder

250ml Vegan Milk 

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

2 Tbls Lemon Juice

2 Tsp Vanilla Paste 

Vanilla Cream:

Thick Coconut Cream from 2 Tins 

2 Tbls Coconut Sugar 

1 Tsp Vanilla Paste

Blueberry Jam:

150g Blueberries 

1oz Coconut Sugar 

1 Tsp Lemon Juice

Center Layer Brownie (Optional)

Recipe HERE - Omit Mint 

Chocolate Carob Icing:

4oz Raw Cashew Nuts (Soaked) 

3oz Agave Nectar 

2oz Carob Powder 

2 Tsp Vanilla Paste

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

1oz Pure Spread 

150ml Coconut Milk 

 Right before we start this monster cake make sure your cashews are in a bowl soaking covered in boiling water for around 6 hours or over night and put your coconut milk in the fridge so that the milk and cream separate for later.

First make your cake.

Preheat your oven to Gas Mark 4.

Line 3 6" tins or 2 tins if you are not making the brownie center.

Mix all the vanilla cake dry ingredients together then add your wet ingredients and mix together then fold for around 1 minute just to add some air. Now divide the mixture between the two tins then pop them into your oven for 15 minutes then turn and leave for another 20 minutes all in all around 35-40 minutes until the cakes are lovely and golden. leave them on the cooling rack until your ready to assemble the cake.

Now make your brownie center if you are making one by following the link above, omit the mint from the recipe.

Next onto the blueberry jam.
For this all you need to do is pour the blueberries into a pan along with the sugar and lemon juice on a medium heat and stir. when the mixture is boiling and all the blueberries have stewed down turn the heat off, the mixture should coat the spoon. pour the mixture into a sterilized jar and pop the lid on tight.

The chocolate icing is up next, put your soft cashew nuts into your blender and blend until they are chopped into little bits now add all of the other ingredients and whizz until everything is lovely and smooth, you will want to dive right in and coat yourself in it, resist the temptation and pour the mixture into a bowl and put it into the fridge to set.

For the cream scoop out the thick coconut cream from the top of your tins being careful you dont get much of the milk because youll end up with a sloppy cream.
Mix with the other ingredients then just leave it in the fridge.

When your cakes have cooled take all your ingredients out of the fridge and grab your jam and start assembling.

Just take one cake for the bottom and spread the top with jam and sprinkle with fresh blueberries if you wish.
Next pop the next layer then spread the top with cream (leave a little for the decoration for the top if needed) and now the top layer.

Now for the icing, start with the sides first filling in all the gaps then spread on the top.Finish off with a few dollops of cream and a few fresh blueberries or another fruit. 

ENJOY!! and HAPPY BIRTHDAY if it is indeed your birthday if not then

a HAPPY UNBIRTHDAY TO YOU  x x x

x x x