生日“蛋糕”（无蛋奶无麸质配方）Birthday Cake (Gluten-free, Egg-free&Dairy Free)
原创 Anjani 蜂鸟健康TheHummingBird 2021-05-11原文
在特殊的日子享受这个有趣的生日蛋糕，或庆祝所爱的人的生日。没有人会知道它不含蛋奶，且无麸质，而且是全植物的干净食材制成的！
蛋糕体（以下1杯为250毫升）：
2杯无麸质燕麦粉
1/2杯糙米粉
1/2杯椰子粉
1.25杯椰子糖
1汤匙发酵粉
1杯不加糖的苹果酱
2/3杯不加糖的杏仁奶或淡椰奶
1/4杯融化的椰子油
1汤匙无酒精香草精
2汤匙亚麻籽粉
糖霜：
3罐（400克）冷冻椰奶油罐头顶部取出的奶油
3-4汤匙枫糖浆（可以更多）
1/3杯健康无添加的着色珠子糖（如果无法买到健康无添加的，请选用切片的浆果来装饰蛋糕）
制作：
将烤箱预热180度。在两个23厘米的脱底烤盘中（见以下图片）放上烘焙纸。在一个大碗中，将燕麦粉、糙米粉、椰子糖和发酵粉一起搅拌后放置一边。
在另一个碗中，加入苹果酱、杏仁奶、椰子油和亚麻籽。搅拌直至均匀后，将其加入上面有燕麦粉等原料的大碗中，直到获得均匀稠厚但可倾倒的面糊。将面糊一分为二，倒入准备好的烤盘中。
烘烤23-26分钟，直到顶部变成浅褐色，且插入牙签拔出后牙签是干净的。冷却5分钟，然后取出并使其完全冷却。
请用电动搅拌器搅拌冷的椰奶油和枫糖浆，直到蓬松为止（类似于打泡）。
请将蛋糕的一层放在盘子上，在上面撒一层上述打好蓬松的椰奶油。再将第二个蛋糕层放在上面，然后在顶部和侧面均匀涂抹上述打好蓬松的椰奶油。将一部分打好的椰奶油放入裱花袋中，然后在蛋糕上方裱花。在蛋糕上方和侧边撒上着色珠子糖。
在冰箱中冷藏蛋糕到要享用的时刻。
6人份
附苹果酱制作：
1至2个红皮苹果切成丁
1至3个去核的椰枣（可选项）
1根切碎的西芹棒（可选项）
¼茶匙肉桂粉（可选项）
在搅拌机或破壁机中将红苹果丁和其他成分混合均匀，直到形成光滑均匀的苹果酱质地。
BIRTHDAY FUNFETTI CAKE? {GLUTEN-FREE & DAIRY-FREE}
Enjoy making this fun birthday cake on your special day or make it to celebrate a loved one’s birthday. No one will ever know it’s dairy-free, egg-free, gluten-free, plant-based, and made with clean ingredients!
Birthday Cake
Ingredients:
For the Cake:
2 cups gluten-free oat flour
1/2 cup brown rice flour
1/2 cup coconut flour
1 1/4 cups coconut sugar
1 tbsp baking powder
1 cup unsweetened applesauce
2/3 cup unsweetened almond milk or light coconut milk
1/4 cup melted coconut oil
1 tbsp alcohol-free vanilla extract
2 tbsp ground flaxseeds
For the Frosting:
Cream from top of 3 (14-ounce) cans of chilled coconut cream
3-4 tbsp maple syrup, more to taste
1/3 cup clean sprinkles – link on blog (if you’re not able to get clean sprinkles, you could also used sliced berries to decorate the cake)
Directions:
Preheat oven to 350F/180C. Line two 9-inch springform cake pans with parchment paper. In a large bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder. Set aside.
In another bowl, add the applesauce, almond milk, coconut oil, and flaxseeds. Whisk until uniform. Add the wet ingredients to the dry and stir until you get a uniform very thick but pourable batter. Divide the batter into two and pour into prepared baking pans.
Bake for 23-26 minutes, until lightly browned on top and toothpick comes out clean when inserted. Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
To make the frosting, whisk the cold coconut cream with maple syrup until fluffy using an electric mixer.
To assemble the cake, place one layer of the cake on a serving plate. Spread a layer of whipped coconut cream over the top. Place the second cake layer on top and spread whipped coconut cream all over the top and sides. Place a bit of coconut whip in a piping bag and pipe swirls on top of the cake. Press sprinkles to the sides of the cake and sprinkle some on top.
Keep cake refrigerated until needed. Enjoy!
Serves 6
愿天下人健康、平安、健康。