I had been waiting to take this vegan and gluten-free cake baking class for forever! I think I signed up for it way back in March and have been so excited for it ever since. I took the class from The Natural Gourmet Institute which offers classes that focus on local, farm grown, organic and natural food. They offer lots of vegan and gluten-free classes and it is the most well respected natural cooking school in New York, and that’s saying something!
I’ve done my fair share of vegan baking with good results but baking gluten free is whole other story! I needed help.
The class covered five different cakes. All the recipes were created by our head baker and teacher Korrie Chichester who writes a blog over at Kokos Kitchen. Korrie knows what she is doing when it comes to baking vegan and gluten-free and she was nice enough to answer many of my questions. Maybe I’ll do a post on it sometime. Here Korrie is showing us how to decorate our cakes.
So lets cut to the cake. We made the following:
Hazelnut Cake with Maple Caramel Frosting • Strawberry Swirl Cake with Strawberry Cream Frosting • Peanut Butter and Raspberry Jam Swirl Cake with Creamy Peanut Butter Frosting • Pineapple Coconut Cake with Toasted Coconut Frosting • Cherry Chocolate Chip Cake with Creamy Cherry Frosting • Spiced Banana Cake with Rich Chocolate Frosting.
I’m going to share with you the Peanut Butter and Raspberry Jam Swirl cake with Creamy Peanut Butter Frosting because it was my favorite! If you’re not a huge fan of coconut milk you can use homemade almond milk instead but do not use thinner milks like rice milk.
Peanut Butter and Raspberry Jam Swirl Cake with Creamy Peanut Butter Frosting- Vegan and Gluten Free Makes two 8 inch round cakes
Recipe by Korrie Chichester
2 14 OZ Cans Full Fat Coconut Milk
4 Teaspoons Agar Powder
1/4 Teaspoon Sea Salt
1/2 Cup Plus 3 Tablespoons Agave
2 Tablespoons Vanilla Extract
1/2 Vanilla Bean
1/3 Cup Creamy Peanut Butter
1 and 1/2 Cup Sorghum Flour
1 and 1/2 Cup Tapioca Starch
1 and 1/2 Teaspoon Baking Powder
1 and 1/2 Teaspoon Baking Soda
1 and 1/2 Teaspoon Sea Salt
1 and 1/2 Teaspoon Xanthan Gum
1/2 Cup plus 2 Tablespoons Maple Syrup
1/2 Cup Agave
1/3 Cup Refined Coconut Oil
1/3 Cup Flax Egg (2 tablespoons ground flax and 8 tablespoons water)
1/2 Cup Creamy Peanut Butter
1 Cup plus 2 Tablespoons Almond Milk
1 and 1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar
1/3 Cup Raspberry Jam
2 Tablespoons Apple Juice
1) Making the Frosting- Combine the coconut milk and agar in a pot and stir to. Let sit for about 10 minutes. Once settled turn heat on the stove to high and bring the milk to a boil when the milk is boiling stir constantly until the agar dissolves. This process should take about 10 minutes. Turn off the heat and stir all of the frosting ingredients expect the peanut butter, combine well. Pour the thick coconut milk frosting into a metal pan and place in the freezer to set while you start the cake. Once firm process the jelly like coconut milk and peanut butter together until smooth in your food processor. Place frosting in a covered bowl in the fridge until ready to use.
2) Heat oven to 350 degrees and oil two 8 inch round cake pans.
3) Combine all of your dry ingredients in one bowl and the wet ingredients in another. Wisk together the dry and wet ingredients until no lumps are left. Do not over mix.
4) Evenly distribute the batter between the two pans. Combine your raspberry swirl ingredients in a small ramekin and swirl it in the batter with a knife, make sure to not have any lumps of jam in any one spot of the batter because the cake will not cook evenly.
5) Bake the cakes until the center is firm and bounces back when you touch it. This will take about 20-30 minutes.
6) Cool the cakes for about 10 minutes and then slide the cakes gently out of their pans and place on cooling racks to cool completely before icing.
7) Frost and enjoy!
This cake needs to be stored in the fridge and will last for about 4 days.
All of our beautiful cakes finished and decorated!
The final product!
Such a fun night of baking!
Have you experimented with vegan or gluten-free baking?