2-Layer Adonis Birthday Cake – Whole Plant Based, Vegan and Oilfree

2-Layer Adonis Birthday Cake – Whole Plant Based, Vegan and Oilfree

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I can’t believe my little groundhog Adriana turns already 11 today. It seems like it was yesterday when I cut the belly cord at her birth and the nurses called her Two-Two because she was born on Feb. 2nd. My junior Tater Cowgirls asked me to make her a whole plant based birthday cake and surprise her in the morning at 5AM before her Poppa and I have to go to work. She gave me two thumbs up for the cake I made: A two-layer Adonis Cake with Rasberries and Marionberry Jam and melted vegan chocolate in the center, and vegan marshmellos, colored sprinkles, rasberries and a Five Nights at Freddie’s edible organic cake topper. I have to say, I am proud of myself for having pulled this off late night yesterday and surprising her this morning. The cake tastes awsome! I think the center layer really gives it an extra kick and makes this great cake a birthday statement.
The original Adonis cake one layer recipe is from Rip Esselstyn’s book “My Beef With Meat” and I followed the recipe of Jill McKeever on Simple Daily Recipes for a one layer version with Chia Seed in the Frosting:
Here is my 2-layer birthday cake version recipe:
CAKE: For one layer: 1 1/2 cups whole wheat pastry flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 2/3 cup evaporated cane juice sugar 6 tablespoons unsweetened applesauce 1 tablespoon natural rice vinegar 1 teaspoon vanilla extract 3/4 cup cold water
Pour dough in silicon round baking form without greasing and bake for 30 minutes at 350 F. Make a second cake following the same recipe.
Let cake 1 cool fo r10 minutes before turning over form and placing cake upside down on your cake tray. Put parchment paper strips all around and bit underneath the cake to avoid having the tray dirty after decorating.
CENTER FILLING: spread organic Marionberry jam (or any other of your liking) all across the cake and top it with fresh rasberries (keep about 14 rasberries on the side for later decorating). Then melt the leftover chocolate morsels from the frosting and drizzle it over the rasberries. Keep a little chocolate melt for decorating.

FROSTING 1 (12-ounce) package silken tofu 3/4 cup dairy-free, semisweet chocolate chips, melted 1 tablespoon vanilla extract 2 teaspoons chia seeds. Combine everything in the food processor and taste if it is sweet enough for you. I decided to add 1/4 cup maple syrup at this point and combined everything again. I then poured the icing in a bowl and put it in the refrigerator for 30 minutes until it got really stiff for decorating.
DECORATING: I cut big vegan oilfree marshmellows in half with a scissor. After icing the cake with the frosting, I sprinkled colored sprinkles allover the sides of the cake. Then I took my Five Nights at Freddie’s cake topper, removed carefully the back and centered it on the birthday cake. After that, I placed 12 marshmallows around the cake topper at the edge of the cake and put one rasberry on top of the marshmallows. I drizzled the rest of the melted chocolate with a fork over the rasberries and marshmellows which acts like a glue but also give additional decoration. Then I put the candles next to the marshmellows, in our case it was 11 candles. I put the cake back in the fridge until the next morning when we lit the candles and surprised Addy with her birthday cake. Happy Groundhog Day!

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