Hip hip hoorah! Our Lou turned two!
And we celebrated (the fact she was born to us lucky parents and her life itself) with a small circle of family and friends.
There were a few kids running around. There was catching up and laughter. There was some guitar play and singing. And, of course, there was cake.
This vegan, gluten-free and refined sugar-free beauty is the perfect cake to bake kids as it contains ingredients suitable for anyone toddler and up. But don’t be fooled, this piece of sweetness is for adults too! Every single kid AND adult at Lou’s party devoured the cake we’d baked the day before. Actually to the point where I regretted not having baked a second one. Hence me sharing the recipe, so you may bake another, right along with me!
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Peal walnut maple cake
Vegan, gluten- and sugar-free
Makes 1 cake, serves 10-15
Takes 45 minutes
200 grams buckwheat flour
6 hands walnuts
2 tsp baking soda, I used ‘cream of tartar’
4 tsp cinnamon powder
2 tsp cardamom powder
4 tsp fresh thyme, leaves
18 tbsp maple syrup
8 tbsp liquid coconut oil or ghee
2 small (=160 grams) pears, grated
2 tbsp flaxseed, whole
6 tbsp water
400 grams coconut yoghurt
7-8 twigs of fresh thyme
Take 2 tbsp whole flaxseeds and grind them with a mortar and pestle or spice grinder. Add 6 tbsp water and let sit for an hour or so. Grab two bowls. Place flour, baking powder, cardamom, cinnamon and thyme in one bowl. Chop the walnuts until fine using a food processor, or by hand. Mix the walnuts in with the flour. Combine. Place maple, oil or ghee, grated pear and the ground flaxseeds including the soaking water in the second bowl. Combine. Add liquid mixture to dry flour mixture. Combine using a spatula. Divide this batter over two cake tins. I used round cake tins with a diameter of 18 cm. Preheat the oven at 180 degrees Celsius. Place the cake tins in and bake for 30-35 minutes. If you want to make sure the cakes are fully baked, stick a thin pin through the middle. It should be ‘clean’ when pulled out. Take the cakes out of the oven and let them rest for 5 minutes or so. Remove the tins and let the cakes rest on a roster until they are fully cooled. Finish decorating the cake a few minutes before serving. Place cake 1 on a large plate. Use a spatula to cover the top with coconut yoghurt. Pace cake 2 on top of that. Cover the top with even more coconut yoghurt. Decorate with (a wreath of) fresh thyme.
Photos, recipe and text (c) (copyright) kyra. at kyra’s kitchen.