If you’re looking for a delicious and impressive vegan dessert to wow guests at your next gathering, then look no further than the Australian Women’s Weekly Cake. This cake is a true showstopper, featuring layers of moist cake, creamy frosting, and a burst of fresh fruits. It’s not only vegan but also gluten-free, making it a perfect choice for those with dietary restrictions. Let’s dive into the recipe and create a delightful treat that will have everyone asking for seconds!
Australian Women’s Weekly Cake
Ingredients:
– 2 cups all-purpose flour
– 1 cup almond flour
– 1 1/2 cups coconut sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups almond milk
– 1/2 cup coconut oil, melted
– 2 tsp vanilla extract
– 1 tbsp apple cider vinegar
– 2 cups fresh mixed berries (such as strawberries, blueberries, and raspberries)
For the frosting:
– 1 cup coconut cream
– 1/4 cup powdered sugar
– 1 tsp lemon zest
Instructions:
1. Preheat your oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a large mixing bowl, combine the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting:
1. In a chilled mixing bowl, combine the coconut cream, powdered sugar, and lemon zest.
2. Using a hand mixer, beat the mixture on high speed until light and fluffy.
3. Place the frosting in the refrigerator for 30 minutes to firm up slightly.
Assemble the cake:
1. Place one layer of the cooled cake on a serving plate.
2. Spread a layer of the frosting on top of the cake, then sprinkle with a generous amount of mixed berries.
3. Repeat with the remaining cake layers, frosting, and berries, finishing with a final layer of frosting and berries on top.
4. Chill the cake in the refrigerator for at least 1 hour before serving.
This Australian Women’s Weekly Cake is a delightful combination of flavors and textures that will leave your guests impressed and satisfied. The moist cake layers, creamy frosting, and burst of fresh berries come together to create a dessert that’s as beautiful as it is delicious. Whether you’re hosting a special occasion or simply treating yourself to a slice of something sweet, this vegan and gluten-free cake is sure to become a new favorite in your recipe collection. Enjoy the process of baking and sharing this delightful treat with your loved ones!
