Vegan Number Cake

International Women Day is almost here, the day of our mothers, grandma's, and our sisters!


The day of appreciation of every and each amazing lady, and on this occasion, I'm sharing with you something I've prepared for my loved ones, so you still have enough time to make it!


Grab the recipe along with some cake history ;)


Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.


Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. T here are five basic types of cake, depending on the substance used for leavening.


The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.


Bread and cake were somewhat interchangeable words with the term “cake” being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today’s version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.


Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were usually combinations of nuts and honey. They also had a cake called “satura,” which was a flat heavy cake.


During the Roman period, the name for cake (derived from the Greek term) became “placenta.” They were also called “libum” by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.


The terms “bread” and “cake” became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it’s probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis.


By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.


Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites.


By the early 19th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available because of mass production and the railroads. Modern leavening agents, such as baking soda and baking powder were invented. *source




Let's jump straight to the recipe!


Prep: 1 hour

Cook time: 40 min

Level: medium

Servings: 12 portions

Calories per serving: 409 kcal

Find the recipe & nutrition facts below :



Ingredients:

  • 3 2/3 cups + 1 tbsp flour (640 gr.)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp vanilla

  • 2/3 cup sugar (200 gr.)

  • 2/3 cup + 2 tsp oil (200 ml.)

  • 2 tbsp apple puree (30 gr.)

  • 6 tbsp maple syrup (or agave)

For the Cream:

  • 1 can full-fat coconut milk (fat 17-20%)

  • 1/4 cup + 1 tbsp (80 gr.) coconut butter (solid)

  • 1 tsp vanilla

  • 1/4 cup sugar (40 gr.)

  • 2 tsp tapioca flour (or cornstarch)

  • 1/2 tsp agar

  • 1/2 tsp xantham gum (optional but will make cream thicker)

For the Decoration:

  • fresh strawberries

  • few heart-shaped cookies



Method:

Step 1: In a large mixing bowl place flour, baking powder, baking soda, vanilla and sugar. Mix together.

Step 2: In a separate bowl mix oil with apple puree and maple syrup. Mix the wet ingredients into the dry.

Step 3: Form two balls and cover them with strech foil. (no worry if it's a bit ruiny, it won't affect the result). Place in the fridge for an hour.

Step 4: Prepare the number of choice by cutting the number from any type of cardboard.

Step 5: Make the cream by placing all of the ingredients for it in the cooking pan on a medium heat. Bring to boil, mixing frequently and cook for a few more minutes. Remove from the heat. Let it cool down completely. Place in the freezer for at least 15-20 minutes.

Step 6: Preheat oven to 180C.

Step 7: Place the first ball of dough on a baking paper and roll it out with thickness around 1,5-2 cm. Cut it with a knife following the cardboard shape you've made and remove the remaining dough. Bake for 10 minutes.Repeat with the remaining dough (you should have at least 4 big numbers).Let them cool down completely. From the dough leftovers bake some simple cookies and cut some heart-shaped cookies for later.

Step 8: Let's assemble our cake. Add the cream into a piping bag and cover with the cream each cake layers placing them one on top of the other. On the top layer decorate with fresh strawberries and leftover heart-shaped cookies.



Find more ideas here


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