Strawberry, Maple & Coconut Cake

Last week I gave a baking show about "Vegan baking and sugar substitutes". With maple syrup and the sweet of date you get totally new taste experiences. Yummy!

Here the recipe for the Strawberry coconut cake of the event. The audience was totally enthusiastic about it - I am eager for your comments :-)

For a cake of 7 inch (18cm) or 8-12 pices.

For the sponge:

300 g spelt flour (Type 630)

3 oz / 80 g raw cane sugar

1 pinch sea salt

¾ sachet baking powder / soda

3 oz / 80 g maple syrup

2 fl. oz / 60 ml oil

3 fl. oz / 100 ml orange juice

3 fl. oz / 100 ml mineral water

2 tablespoons lemon juice
grated lemon zest of an untreated lemon

some vegan butter to grease

Mix the flour, sugar, salt and baking soda in a bowl. Add oil, orange juice, water and lemon juice and stir everything to a smooth dough. Grate the lemon and add the zest. Grease the baking pans and divide the dough between them. Bake at 340°F/170°C for 25-30 minutes. Let the layers cool down in the pans.

For the filling:

13 oz / 400 g small strawberries

13 oz / 400 g vegan whipping cream

2 sachets cream starch

1 pinch salt

2 tablespoons (50g) coconut cream

Whip the cream with the starch and a pinch of salt. Heat the coconut cream in a water bath till it turns soft. Add it little by little to the whipped cream and stir it in. Cool the rich cream for about 15-20 minutes, then again stir it with a spoon to get it smoothly.

Now the build-up of the cake: Straighten the cake layers with a confectioners knife. Place the first one of the layers on the cake plate. Remove the green from the strawberries, then halve about 7 oz / 200g of the strawberries. Place half of them on the first layer and spread them with the cream. Do the same with the secod layer. At last place the third layer upsite down on top. By doing this you get an even final surface on the top of your cake. Spread the total cake round about with the remaining cream.

For the decor:

1-2 oz / 50 g flaked coconut

3 oz / 100 g dark couverture

some cocos chips

Cant the cake carefully and sprinkle the edge of the cake with flaked coconut. Cool the cake for about 30 minutes.

In the meantime chop and melt the couverture in a water bath. Take the remaining strawberries and cut their bottom even, then dip the top in the melted couverture. Let it dry. Place the strawberries as decor on top of your cake and garnish with the cocos-chips.

HINT:

My vegan baking school went online in May! *joy* For further recipes and hints you're totally right there. If you have any suggestions just drop me a mail (Kontakt(at)veganpassion.de) and I try to consider it.

Here the link: http://www.jedes-essen-zaehlt.de/backschule/startseite.html