Triple Layer Chocolate Cake with Goats Cheese Raspberry frosting and Chocolate Ganache - Gluten free, soy free and vegan
This a large cake so make sure you invite all your friends over and try it! Bet they never guess there are sneaky vegetables all through it. To make a smaller version just divide all ingredients in thirds.
Servings: 15 servings
Ingredients
For the Cake
- 1 cup sweet potato roasted
- 1 1/4 cup beetroot roasted
- 1 1/2 cup water
- 3/4 cup maple syrup
- 3 tbsp balsamic vinegar
- 2 tsp vanilla extract
- 3 cups GF flour I used Bob Red Mill's All Purpose Flour
- 1 cup coconut sugar
- 1 1/2 tbsp espresso powder
- 1 tsp sea salt
- 3/4 cup cacao powder
- 1 1/2 tsp xanthan gum
- 3 tsp baking soda
- 3 tsp baking powder
For the Goats Cheese and Raspberry Frosting
- 260 g Noshing Naturally goats cheese
- 130 g Noshing Naturally cream cheese
- 200 g raspberries fresh or frozen
- 3 tbsp coconut sugar
For the Chocolate Ganache
- 1 cup beetroot puree blended roasted beetroot
- 1/4 cup maple syrup
- 1/3 cup cacao powder
- 1/4 cup cashew butter you could also use tahini
- 2 tbsp coconut oil melted
- 1 tsp light miso paste
- 3 tbsp coconut milk or other non dairy milk. Add more or less to get the consistency of ganache that you would like.
- 1/2 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 200C. Line the bottom of 3 x 8 inch cake pans and grease lightly.
- Wrap sweet potato and beetroot in aluminium foil and roast in the oven for 40 minutes to an hour.
- Once cooked, remove from oven, remove foil and allow to cool. When cool, peel skin off beetroot and sweet potato.
- Reduce oven temperature to 180C.
- Separately pulse in blender to make into purees. Set aside 1 cup of the beetroot puree for the ganache.
- Mix together remaining beetroot puree, sweet potato puree, water, maple syrup, vinegar, and vanilla in a bowl.
- In a separate bowl, mix together all the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Evenly divide the mixture between the cake pans and bake in the oven for 40-50 minutes or until skewer comes out clean.
- Place on a cooling rack. Allow the cakes to come to complete room temperature before frosting.
For the Goats Cheese and Raspberry Frosting
- In a saucepan over medium heat, mix the raspberries and coconut sugar until raspberries are warmed and slightly caramelised. Set aside and allow to completely cool.
- In a small bowl mix cheeses together. Gently fold through raspberries. Refrigerate frosting if it requires firming up.
For the Chocolate Ganache
- In a large bowl, whisk all ingredients together until smooth. If you want to use come for piping then you will just need to chill it for a couple of hours.
- Top and decorate cake however you want!!
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