Chocolate Strawberry Party Cake [Vegan] – One Green Planet

For the Cake:

1. Take away the pits from the dates and weigh them. It’s best to have about 180 grams. Switch the date flesh right into a small bowl and canopy them with the 1/2 cup of boiled water. Press the dates in order that they’re submerged within the sizzling water. Enable dates to soak for 5 minutes to melt.
2. Switch the entire dry elements into a big bowl and hand whisk till evenly blended.
3. Pour the chickpea liquid right into a bowl and beat with electrical beaters on medium-high velocity for about 2-3 minutes, or till foamy (NOT stiff like meringue). Set this apart. In a stand-up blender, add the almond milk, oil and the dates with the recent water during which they soaked. Mix on low regularly rising to excessive velocity for about 30 seconds or till the dates are blended within the combination.
4. Add the chickpea liquid and mix on lowest velocity for 10 seconds.
5. Pour the liquid blender combination into the dry elements. Whisk nicely by hand for a couple of minutes till the dry and moist elements are utterly integrated.
6. Pour the batter into the ready baking pan(s) and bake in preheated oven.
7. For 2 8-inch (20 cm) pans: bake for 20-Half-hour. If baking each pans on the identical time, you’ll be able to rotate them midway by way of the cooking and transfer them from the highest rack to the underside and vice versa. I baked them separately on the center rack for 25 minutes. For one giant 10-inch (26 cm) pan: bake for 30-40 minutes on center rack.
8. Bake till a toothpick comes out clear or with a couple of crumbs.
9. When executed, let the cake cool within the pan(s) on a cooling rack for quarter-hour. Then slide a skinny, uninteresting knife across the edges and take away the springform rim and let the cake cool utterly. When utterly cool, take away the underside of the pan and the parchment paper. The cake needs to be utterly cool earlier than frosting it.
10. With two 8-inch (20 cm) muffins, you’ll be able to freeze one and frost the opposite to make a smaller cake or proceed to creating a double layer cake, as featured.

For the Frosting:

1. Whereas the cake cools, you can also make the frosting. It may be saved in a sealed container within the fridge till you might be able to frost the cake.
2. Earlier than making the frosting, make it possible for the coconut cream is stored saved in your fridge till you might be prepared to make use of it (for not less than 8 hours with canned cream that separates). Additionally place the egg beaters and bowl within the fridge or freezer for about quarter-hour to relax. This stuff have to be chilly.
3. Measure/weigh the quantity of freeze-dried strawberries that you simply want and course of them within the small bowl of your meals processor or NutriBullet. Make it possible for the bowl is clear and dry earlier than including the strawberries. Course of till powdery. Put aside.
4. Measure the quantity of cream that you simply want. In case you have the kind of coconut cream that separates, then scoop out the cream on the high of the container and never the liquid that’s on the backside. It needs to be very thick. Switch the chilled thick coconut cream into the blending bowl and beat with electrical beaters till creamy, about 2 minutes, or till comfortable peaks kind. Don’t over beat.
5. Add the sugar and freeze-dried strawberry powder and hand-mix or evenly beat till blended and creamy. If too thick, add a small quantity of almond or coconut milk. Style and alter sweetness and thickness as wanted.
6. Frost the cake as you favor. If frosting center and high layers, set one cake the wrong way up on a platter. You’ll be able to shave off with a serrated knife a really skinny slice to make it sit flat on the plate. You may as well shave off a skinny layer on the outer edges of the cake should you discover them too crispy. Unfold a layer of frosting on the highest. Set the second cake on high, proper aspect up. Frost the highest.
7. The cake retains nicely within the fridge for a number of days in a sealed container or with a big bowl turned over the cake.