Vegan Surprise Inside Cake

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This is my first attempt on a vegan surprise inside cake, in fact any surprise inside cake.. šŸ™‚ I have always wanted to do this. But didn’t have a plan. And was not sure of what ingredients to use. So now, as part of the Ovenderful 2nd anniversary healthy baking contest, I had to do something challenging for myself. And so decided to bake this beauty. Hope you remember my first entry ofĀ Wholewheat Galette With Savory Filling.

I wouldn’t say that baking this cake was an easy task. It was a bit of an effort. Especially when you have cranky kids at home, who are just recovering from illness. Yes, all of them were down with fever and me down with sleepless nights šŸ™ But as everybody else advise, don’t know why, during daytime when they sleep, how much ever I try, I could not enjoy a sound sleep. So to keep myself sane, I do what I like to do, and that is to bake a cake šŸ™‚

I have been thinking on this surprise inside cake for a while now. The constituents and the final look. The appearance of the end product reliesĀ on what constituents you putĀ in. So the crucial part was deciding the building blocks for the structure. They have to be healthy, without compromising much on the taste. By God’s grace, i received my gift hamper from Conscious Foods just at the right time. I was really excited.

Conscious Foods is all about natural and organic stuff. They have an amazing product range. The collection ranges from sweeteners, cereals and pulses to exotic herbs and spices. The flavor and quality are amazing. The CF products that I have used in this surprise cake are organic cold pressed coconut oil, organic raw sugar, organic wholewheat flour and organic barley flour. It was my first time usingĀ organic cold pressed coconut oil, organic raw sugar, and organic barley flour.

This bake also marks my first use of homemadeĀ Almond MilkĀ and homemadeĀ Applesauce. Almond milk is just perfect for any of your vegan baking needs. The silky smooth texture of my homemade almond milk was just amazing. It is very recently that I came to know about applesauce as an egg and butter replacement. All thanks to Simran of Ovenderful Mom Bakers Community who inspired me to try it. I just loved the taste and the rich buttery texture. I used cinnamon to flavor the applesauce andĀ I loved it.

The fun part was cutting the cute little hearts from the round cake and placing them on the loaf cake batter. But unfortunately, they didn’t turn bright pink as I have expected. Maybe because the raw sugar and applesauce had something to do with changing the color to a slight brown shade. Whatsoever the taste was yummm. And this is the first time I’m using sun-dried and powdered beets. I have used beetroot puree in my previous bakes, but tried powdered beets for the first time.

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So here, I have made an effort to explain the process of making this vegan surprise inside cake, step by step.

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Print Recipe
Vegan Surprise Inside Cake
Cook Time 50 minutes
Servings
people
Ingredients
For the inner heart cake
For the loaf cake
For the frosting
Cook Time 50 minutes
Servings
people
Ingredients
For the inner heart cake
For the loaf cake
For the frosting
Instructions
For making the inner heart cake
  1. (First I made a flat, round cake and then cut out the hearts from it.) Sieve together the dry ingredients thrice- Wholewheat flour, beetroot flour, salt, baking powder and baking soda.
  2. Now in a separate bowl mix the powdered sugar and applesauce well.
  3. To this add coconut oil and rose essence. Mix.
  4. Now add almond milk little by little, alternately adding the flour mixture.
  5. Combine well, but do not overdo.
  6. Preheat the oven to 180 degree centigrade and grease a flat round cake tin.
  7. Pour the batter and bake for 35 minutes.
  8. Allow to cool completely.
  9. Once cooled, carefully cut out little heart shapes using a cookie cutter. Set them aside.
For making the loaf cake
  1. Sieve together the dry ingredients thrice- Wholewheat flour, barley flour, salt, baking powder and baking soda.
  2. Now in a separate bowl mix the powdered sugar and applesauce well.
  3. To this add cinnamon powder, coconut oil and vanilla essence. Mix.
  4. Now add almond milk little by little, alternately adding the flour mixture.
  5. Combine well, but do not overdo.
  6. Preheat the oven to 180 degree centigrade and grease a loaf tin.
  7. Pour half of the batter.
  8. On top of this arrange the little hearts that were cut out, back to back, vertically.
  9. Slowly pour the remaining batter over this.
  10. Bake for 40-45 minutes.
  11. Allow to cool completely before slicing.
For making the frosting
  1. Melt the chocolate chips by double boiler method.
  2. To this, add raw sugar, the almond meal and almond milk to adjust the consistency.
  3. Once cooled, pour it over the cake.
  4. To make the coconut nuggets, heat a pan and melt the grated jaggery.
  5. Add in the cocoa powder and let it boil for 1-2 minutes. Do not burn.
  6. Add in the coconut slices and saute till they are well coated with the jaggery cocoa mixture.
  7. Turn the flame off and allow to cool completely before adding to the cake.
Recipe Notes

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