This mini tiered chocolate cake isn't your typical dessert. The rich, chocolatey layers made from teff flour, arrowroot, and millet flour so it's gluten-free, and spiced with just a touch of cardamom. A decadent rose cashew cream sits between each layer and it's garnished with rose sugar and rose petals. This cake is excellent for a birthday or a romantic a dinner for two.

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Cardamom Chocolate Cake With Rose Cashew Cream [Vegan, Gluten-Free]

Ingredients

For the Cake:

  • 1/3 cup arrowroot flour
  • 1/3 cup, plus 2 1/3 teaspoons teff flour
  • 1/3 cup, plus 2 teaspoons millet flour
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon psyllium or xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 2/5 cup coconut sugar
  • A scant teaspoon ground cardamom
  • 1/3 cup, plus 2 3/4 tablespoons coconut milk
  • 1/4 cup pumpkin purée or unsweetened applesauce
  • 1/4 cup, plus 3 3/4 teaspoons melted coconut oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract

To Make the Rose Cashew Cream:

  • 1 1/2 cups cashews, soaked at least 4 hours
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup grade B maple syrup
  • 1/2 teaspoon apple cider vinegar or fresh lemon juice
  • 1-2 splashes of rose water (this will depend on your taste)
  • 3-4 tablespoons water
  • A small pinch of sea salt

For the Rose Sugar:

  • 1/3 cup raw cane sugar or coconut sugar
  • 1 tablespoon edible dried rose petals
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Preparation

To Make the Cake:

  1. Preheat the oven to 350°F and grease three 3-inch spring form pans. Whisk together all of the dry ingredients until combined. In a separate bowl, whisk together all of the wet ingredients until smooth. Add the wet ingredients to the dry and whisk until smooth and thick. Divide the batter evenly between the three pans (they should be about halfway full). Tap each pan on the counter a few times to release air bubbles, then place the pans on the upper rack of your oven. Bake the cakes for 25-30 minutes or until the tops are firm and a tester comes out with a few crumbs.
  2. Divide the batter evenly between the three pans (they should be about halfway full). Tap each pan on the counter a few times to release air bubbles, then place the pans on the upper rack of your oven. Bake the cakes for 25-30 minutes or until the tops are firm and a tester comes out with a few crumbs.
  3. Cool the cakes in the pans for at least 30 minutes before removing them and letting them cool completely on a rack. If not assembling the cake the same day, wrap each individual layer in plastic wrap and keep them in the refrigerator.

To Make the Rose Cashew Cream:

  1. Drain the cashews and rinse them off. Add the cashews, vanilla, maple syrup, cider vinegar, salt, a splash of rosewater, and 3 tablespoons water to a high-speed blender. Blend until a smooth, somewhat thick cream forms. If the mixture seems too thick, add a bit more water.
  2. Taste the cream and add more rosewater if needed. Store the cream in an airtight container in the refrigerator until you assemble the cake.

To Make the Rose Sugar:

  1. Combine the sugar and rose petals in a food processor and pulse until the roses are chopped finely. Store in an airtight container.

To Assemble:

  1. If you want thick cake layers, simple place one of the layers down, cover the top with cashew cream, then sprinkle a bit of rose sugar on top. Repeat with the remaining two layers. You can leave the sides naked or ice them depending on your preference.
  2. If you want thinner cake layers, slice each layer in half with a serrated knife to make six layers instead of three. Eat immediately and store any leftovers in the refrigerator.


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