Russian Honey Cake – Gluten-Free, Dairy-Free, Serves 12
For the Honey Cake Layers:
- 2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
For the Cashew Cream Filling:
- 2 cups raw cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
For the Honey Syrup:
- 1/2 cup maple syrup
- 1/4 cup water
Directions:
Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. In a separate bowl, mix together the melted coconut oil, maple syrup, almond milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. Divide the batter equally between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from the oven and let them cool completely.
In a high-speed blender, combine the soaked and drained cashews, coconut cream, almond milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Transfer the cashew cream filling to a bowl and refrigerate for about 1 hour to thicken. In a small saucepan, heat the maple syrup and water over medium heat until well combined. Remove from heat and let it cool. Place one of the cooled cake layers on a serving plate.
Brush the top of the cake layer with a thin layer of honey syrup. Spread a generous layer of cashew cream filling over the cake layer. Place the second cake layer on top and gently press down. Repeat the process of brushing with honey syrup and spreading with cashew cream for each layer until all layers are used. Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the cake to set. Before serving, you can dust the top of the cake with a sprinkle of cocoa powder or drizzle with extra honey syrup if desired. Arrange the Baked Sweet Potato Falafel on top of the salad. Drizzle the Lemon Tahini Dressing over the salad and falafel.l for at least 2 hours. Once chilled, use the parchment paper overhang to lift the lemon custard bars out of the pan. Place them on a cutting board and slice into squares.
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