This cake is a perfect show stopper, so beautiful! It’s truly all about the colours and the added decoration. Looks rustic, vintage and totally on trend with healthy, plant based ingredients! I’m not a great baker, I like baking, but big cakes are not my strongest points – so if I say: this is easy, trust me it is.
I came up with this recipe as a challenge, Buy Whole Food Online challenged me to bake something nice with some of their healthy ingredients, so I picked these (and you can win the same bundle!):
- Juniper Berries – a spiced berry (that isn’t actually a berry!), most commonly used in gin but has a lovely winter spice flavour
- Raw Carob Powder – A more beneficial chocolate alternative to cocoa powder
- Powdered Beetroot – A powerful powder that can not only add nutrition but turn a smoothie bowl into a vibrant bowl of goodness
- Oat Flour – A great flour alternative and naturally gluten-free
- Dried Rose Petals (edible) – Infuse for a herbal tea or add to baking for an elegant finishing touch
I was really impressed by the quality of the ingredients. The beetroot powder turned the cake base into red velvet cake, it really gave a fantastic colour, but taste-wise, you would have a hard time to identify it as beetroot. Very subtle taste. The juniper berries are strong and their fragrance is wonderful! None of the ingredients has any synthetic taste or additives.
I used all these in this recipe – so if you want to try them, enter away! (Scroll down to the bottom of the post.)
Now, of course this is a vegan cake but you can make changes if you don’t happen to have all the vegan ingredients at home. Swap plant based cream cheese for cow’s milk cream cheese if you wish (although, taste-wise you can hardly notice any difference) or use 2 large eggs instead of the coconut oil and of course you can swap the oat milk for cow’s milk, or any other plant based milk. Vegan cakes can be awasome!
Naturally, the cake given the original ingredients is gluten free, as I used oat flour.
Another thing is I’d like to mention, that you can use just one layer of cake base. I realised this when I was putting the cake together. It will be of course richer, but some people like it that way. The cake will still look amazing, just look at the pictures:
As for the whole cake, it looks just as beautiful and it tastes divine! It serves at least 12 people in my view, so you can even bake it for big occasions, like birthdays.
A real show stopper, but very east to make cake! Vegan, made with oat flour and beetroot powder for a velvety red colour.
- 400 g oat flour
- 10 tbsp beetroot powder
- 280 g soft brown sugar
- 2 tsp vanilla extract
- 4 tsp baking powder
- 250 g coconut oil melted
- 200 ml oat milk
- 500 g frozen black cherries
- 100 g soft brown sugar
- 1 tsp dried juniper berries crushed
- 400 g plant based cream cheese I used coconut based cream cheese
- 2 tbs white icing sugar
- edible rose petals
- carob powder
Preheat oven to 180 Celsius.
Measure all the dry ingredients in a large mixing bowl: oat flour, brown sugar, beetroot powder, baking powder.
Combine them well.
Measure out the rest and melt the coconut oil in the microwave oven.
Add them to the bowl and mix them together using a wooden spoon.
Divide the mixture evenly between two, 20 cm diameter cake tins. Make it nice and smooth.
Bake them in the oven for 20-25 minutes on 180 degrees, then set them aside and let them cool.
Whilst the cake base is cooling, prepare the black cherry compote. Simply add the frozen berries to a pan, add 100g brown sugar and the crushed juniper berries.
Cook them for about 30 minutes (on medium heat) until it starts to look like runny jam.
Mix the cream cheese (plant based or plain) with 2 tbsp of icing sugar and spread it on the the top of the base.
Scatter the black cherries and the juice evenly on the top of the cream cheese.
Add some edible rose petals if you fancy stopping here and serve it.
Add the top layer of the cake and decorate it with carob powder and sprinkling more edible rose petals.
So if you would like to win the main ingredients from Buy Wholefoods Online, please enter below:
a Rafflecopter giveaway
Terms and Conditions:
The competition closes at 12:00 AM on Tuesday 27th of May 2019 and the winner will be announced via social media and notified via email within 24 hours.
The giveaway is open to all UK residents aged 18 or over.
There is no maximum amount of times an individual can enter, and each entry will be in with a chance of winning.
ONE person will be picked at random as a winner and the prize provider will send the prize directly to the winner as soon as is reasonably possible. (It is the winner’s responsibility to reply with their full name and address in order to receive their prize).
The winner will have 5 days to respond to their winner’s email, otherwise we reserve the right to withdraw the prize from the winner and pick a replacement winner.
No cash alternatives are available.
The winner’s name will be posted onto them Captain Bobcat Blog website.
Entrants must read and accept the above Terms & Conditions to be eligible to enter.
This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Twitter, Pinterest or Rafflecopter.
Check out my other giveaways I have a few up and running!
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