Triumph Cake

A few days ago, I made a birthday cake.

I modified a recipe from Baby Cakes, a well-known vegan, gluten-free bakery in New York City.

It contains yam and applesauce, which are sweet and moist so less sugar and oil are needed.

Three layers were each topped with chocolate icing (my own recipe).

My masterpiece was decorated with

a marzipan rose from a local patisserie and

surrounded by purple flowers.

Guests raved about this unique concoction: ” a triumph! ”

In response to a zillion requests, here is the recipe

Preheat oven to 325 degrees F

Combine:

1 + 3/4 cup brown rice flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/2 cup brown sugar

1 1/2 tbsp baking powder

1/2 tsp baking soda

1 tsp xanthan gum

2 tsp salt

1 1/2 cup unsweetened cocoa

Add:

3/4 cup pureed yam

3/4 cup applesauce

1 tbsp pure vanilla extract

3/4 cup canola oil

1 cup hot water or strong coffee

Stir with wooden spoon, until smooth.

Lightly oil three 7 x 4 x 3 pans

Divide batter among three pans.

Put pans in 325 degree F oven.

Rotate pans 180 degrees after 8 minutes.

Take out pans after a total of 15 minutes.

Allow to stand for 20 minutes.

Gently run knife along edges.

Turn cake onto wire rack and cool completely.

Put one cake on plate. Cover cake with icing.***

Put another cake on top. Cover cake with icing.

Put third cake on top. Cover all three with icing.

Refrigerate or freeze.

Let cake stand until it has reach room temperature,

before decorating and serving.

*** Chocolate Icing

Combine in small saucepan:

3/4 cup cocoa

1/2 cup brown sugar

1/3 cup soya milk

3 tbsp strong coffee

Whisk as it simmers on stove

until slightly thickened.

Cool for five minutes.

Add:

3/4 cup icing sugar

1/4 tsp vanilla

dash salt

Stir until smooth.

Triumph Cake

November 22, 2014

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