Coffee & Candied Pecan Layered Cake
Coffee & Candied Pecan Layered Cake
Plant Based / Dairy Free/ Refined Sugar Free
Serves 8
The combination of pecans, maple syrup and coffee is simply meant to be. Those flavours just go so well together! This cake is light, fluffy, moist, bold and a breeze to make, using only wholesome, natural ingredients, making it good for the body and for the soul. Be it a loaf slice to go with your favourite brew, or dressed up as a birthday cake with candles and all, we promise that the flavours will be divine!
Ingredients
For the cake
150g raw unsalted pecans
240g unbleached plain flour
120g coconut sugar (or xylitol)
1tsp baking powder
1tsp bicarbonate of soda
1/2tsp salt
240ml unsweetened plant based milk (we used soy)
90ml rapeseed oil
90ml prepared instant coffee
For the icing
90ml maple syrup
1tsp vanilla extract
3tsp instant coffee granules of choice (choose decaf if preferred)
300g raw unsalted cashews, soaked for at least 20 minutes in boiling water
30ml unsweetened plant based milk (we use soy)
For the candied pecans
150g pecans
4tbsp maple syrup
A pinch of salt
Method
Start with preparing the icing. In a food processor or blender, combine the maple syrup, and vanilla extract. Dissolve the coffee in a tiny bit of hot water and add it in. Now add the cashews, a few at a time, blending well in between batches. If needed, add a tiny amount of plant based milk, a little at a time, in order to get a thick, creamy consistency. Place the icing in the fridge to further set for a few hours or over night.
For the cake, preheat the oven to 180C.
Grease and line two round cake tins of your choice.*
In a food processor, grind the pecans to a fine powder. Careful not to over process, or you will end up with nut butter! Mix in the rest of the dry ingredients and process till the mixture is uniform. Pour in the wet ingredients and mix until just combined. Divide the cake batter between the two tins and bake in the middle of the oven for 45 to 50 minutes, or until a skewer comes out clean. If using a small and a large tin, the small one should be ready after 25 to 30 minutes. Set on a rack to cool completely before removing from the tins.
For the candied pecans, place them in a small bowl with the maple syrup and a pinch of salt. Stir them gently until they are well coated. Lay them flat on a lined baking tray and bake for 10 minutes. Take out of the oven and allow them to cool and harden.
To assemble, one option is to slice each cake in two, thus creating more layers. Alternatively, you can just spread the icing on the surface of each, keeping them intact. Place the first layer on a cake stand or plate. Spread half of the icing evenly, keeping the sides bare. Place the second layer on top and repeat with the rest of the layers and icing. Smooth the sides using a spatula. Decorate as desired with the candied pecans and serve. Enjoy!
Notes
* For our tiered cake we used odd sized tins for a more unique look (18cm and 12cm in diameter), but you could also use tins of the same size, or a simple loaf tin.
The most important part for getting the icing lovely and creamy, is to soak the cashews for a t least 20 minutes in boiling water and blend very well, for as long as it is needed to achieve a smooth result.
This cake is best assembled shortly before it is served. Keep the assembled cake in the fridge until 30 minutes before serving.
This cake can be kept covered in the fridge for a few days.
For a gluten free version, simply replace the flour with a gluten free variety.
Thankfully, you may have extra candied pecans! Once the have cooled, in the odd chance they have not all been devoured, store them in an airtight container at room temperature to retain crispness.
