Autumn Cake Recipe

Preparation time: 1.5 hours

Makes 1 6” cake

RAW CAKE BASE INGREDIENTS :

1/2 Cup smooth almond butter
1/8 Cup melted cacao butter
2 tsp cinnamon
1/2 tsp mixed spice
1 tsp maca powder
1/2 tsp ground ginger
1/2 Cup vegan keto protein pow
1/2 Cup pumpkin purée (Saino’s)
1 tsp vanilla paste


FROSTING INGREDIENTS:

1 Cup cold coconut cream
1 tsp maca pow
1 tsp vanilla
1/8 Cup vegan keto vanilla protein pow
2 Tbsp raw cacao pow
1/4 Cup vegan keto choco protein pow
1/4 Cup peanut powder (for peanut mousse)

CRUMB COATING INGREDIENTS:

1/3 Cup coconut flakes
2 packets cacao & coconut pili nuts

TOPPINGS:

Raw cacao chips
Pili nuts
Mixed nuts
Choco covered pumpkin seeds

METHOD:

1. Roast pili nuts & coconut flakes at 180 C for 6 minutes, until toasty and golden
2. Let roasted nuts and coconut cool, then pulse together in food processor until finely crumbled
3. Mix all wet cake ingredients together.
4. Mix all dry cake ingredients together.
5. Slowly incorporate the dry ingredients into the wet, using a spatula
6. Divide the cake base into 2, and press either into 2 round cake pans, or one pan divided by parchment paper
7. Chill cake in fridge for 2 hours
8. Mix the first 4 ingredients for the frosting together
9. Divide frosting mixture in 2. In one, mix in the cacao pow & the choco protein pow. In the other, mix in the peanut pow
10. In between the layers and on the sides of cake, spread the choco protein frosting
11. Carefully spoon the crumble along the sides of the cake, gently pressing into the frosting
12. Spread the peanut mousse mixture on top of the cake, creating spikes with the back of a spoon
13. Place cacao drops along the edge of the cake to cover up the seam between crumble sides and peanut mousse
14. Top with desired toppings, such as choco covered pumpkin seeds and more pili nuts
15. Voilà!

Created by Rose Evelyn
@rose.kitchen.chronicles