Our Rustic Italian Wedding Cake – Gluten Free
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Ben and I have been together 10 years now and engaged 5. So we thought it was about time that we tied the knot. So last year December 19th 2014 we got married and it really was the most magical day.
We have been through an interesting journey over the period of those 10 years, 4 years were spent between Italy and New Zealand. It was both a magical time for us as well as a hard time given that we would spend up to 8 months apart at times. It was with these amazing memories however that we wanted to base our wedding around an italian theme. It was after all a roof top in florence where Ben proposed to me 5 years ago.
So for our wedding cake I asked Kirsten from Caramel and Co if she was keen to help me out. My brief to her was “Any chance you could make us a rustic, gluten free, paleo, italian themed chocolate cake?” “of course” she said and I left her to it. I think thats the key to a stress free wedding; trusting those around you and not micro managing. You can end up worrying about all these little things and getting yourself wound up into a tight ball of mess and it can end up doing your head in. If I ever had moments like that, I just let it go and went with the trust path and just pictured a stressful magical day. That was my solution anyway and it seemed to work. I knew Kirsten would create something I would love and I completely trusted her. I knew I could leave it up to her to get creative with.
Anyway, Kirsten absolutely blew me away with what she created. Totally exceeded my expectations and I was totally in love with it! The cake was just such a perfect fit for our italian inspired day and a true hit on the night with everyone simply loving it and going back for seconds. I managed to sneak some away for a goodie bag to take home. Its now in my freezer and I have had a couple of nights having a wee slice and going right back to that night with a big smile on my face revisiting our most magical day.
3 cups almond flour (blanched works best, I did half blanched and half whole ground almond flour)
¼ cup coconut flour
1/2 cup raw cacao powder
1/3 cup carob powder
½ cup coconut sugar
2 teaspoons baking soda
1 teaspoon salt
½ cup coconut oil, melted
1 cup coconut milk
3 large eggs at room temp
2 teaspoons vanilla
2 tablespoons raw honey
Preheat oven at 180°
Line the bottom and sides of a 7-inch springform pan can also grease with coconut oil
In a large bowl mix together the almond flour, coconut flour, carob and cacao powder, raw coconut sugar, baking soda and salt
In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. I did less for the layers.
1/3 cup real pure maple syrup
2 Tablespoons virgin unrefined coconut oil melted
6 Tablespoons raw organic cacao powder
2 large avocados
Combine all ingredients together until smooth and layer upon the cake.