Vegan Twix Cake
Vegan Twix Cake | VG | GF | RSF |
Ingredients
2 cups oat flour
2 cups almond flour
1 tsp baking soda
pinch of salt
1 cup coconut sugar
1/4 cup maple syrup
2 tsp vanilla extract
2 cups unsweetened cashew milk (2 cups water blended with 2 tbsp cashew butter)
Frosting ~
1 can organic coconut cream (best if cold - set in fridge the night before you plan to use it)
1/2 cup date syrup
1/3 cup cacao powder
Caramel filling ~
1 1/2 cups pitted dates
1 cup water
2 tbsp cashew butter
pinch of salt
Twix topping ~
1/2 cup oat flour
1/3 cup almond flour
1/4 cup maple syrup
1/2 cup pitted dates
1/2 cup water
1 tbsp cashew butter
pinch of salt
1/2 cup melted cacao butter
2 tbsp cacao powder
2 tbsp date syrup
Instructions
Start by making the twix topping. Line a small glass dish with parchment paper. In a bowl, add in the oat flour, almond flour, and maple syrup. Combine well until a dough like consistency forms. You will probably need to use your hands in order to get everything to stick together. Press the dough into a firm and even layer in the parchment lined dish and then set in the freezer while you make the caramel.
In a high speed blender, add in the pitted dates, water, cashew butter, and salt. Blend on high until smooth. Spread the date caramel onto the base layer and then set back in the freezer for at least 30 minutes.
In a small bowl, melt the cacao butter and add in the cacao powder and date syrup. Mix well and let sit a few minutes to thicken slightly so that it coats the twix bites better.
Cut the twix into bite size pieces and coat each one in the melted chocolate. Place them in the freezer while you work on making the cake and frosting.
Pre heat the oven to 350 and lightly grease two 8 or 9 inch cake tins with coconut oil. In a large bowl, add in the oat flour (I made my own by blending 2 cups of organic oats into a fine flour), almond flour, baking soda, and salt, and combine well.
In a smaller bowl, add in the cashew milk (I made my own by blending 2 cups of water with 2 tbsp of cashew butter), coconut sugar, maple syrup, and vanilla extract. Mix well and then pour the wet ingredients into the large bowl with the dry ingredients.
Combine the wet with the dry until a smooth batter forms. Divide the cake batter evenly between the two cake tins. Bake at 350 for 22-25 minutes. Check the middle with a toothpick to ensure it comes out clean, and when it does the cake is done. Let the cakes cool while you make the caramel filling and chocolate frosting.
For the caramel, do the same thing you did for the twix bites and add in the dates, water, cashew butter, and salt to a high speed blender. Blend on high until smooth and set aside.
Make the chocolate frosting by adding the coconut cream, date syrup, and cacao powder in a bowl. Mix well until smooth. If you would like it sweeter, add in a bit more date syrup and if you would like a stronger chocolate flavor, add in more cacao powder. Set in the fridge while the cake cools completely.
Once the cake is completely cooled, place the first layer onto a cake stand and spread the caramel on top. Place the other cake layer on top of the caramel.
Frost the entire cake and then decorate as desired. I added some more caramel on top and then broke up the twix pieces and placed them around the sides as well as on top. Slice and enjoy! Keep stored in an air tight container in the fridge.
