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
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
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.  
3/4 cup icing sugar
1/4 tsp vanilla
dash salt
Stir  until smooth.  

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