5-Layer Frosted Squarebar Cake


Don't be afraid to have your cake and eat it too! This 5-Layer Frosted Squarebar Cake is vegan, gluten-free, and completely and totally delicious! The cake batter is made out of 7 (yes, 7) Squarebars, coconut flour, almond milk, and vanilla! And that filling… an avocado-banana-chocolate mousse... YUM! We bow down to the recipe queen. Thanks Lara (@vanillacrunnch)! 


Ingredients:

Cake
7 Squarebars of your choice 
3/4 cups coconut flour or quinoa flour
1 tsp baking powder 
3 tbsp flax meal 
1 cup almond milk (or other dairy-free option)
¼ cup coconut oil 
1 tbsp vanilla extract

Mousse Filling
1 avocado
1 ripe banana
1/2 cup almond milk (or other dairy-free option)
3/4 cup organic cacao powder
1/3 cup coconut nectar 
1 tsp vanilla extract

Frosting
1 can of chilled coconut cream (put in fridge overnight)
1 tbsp vanilla extract
+ vegan dark chocolate, Squarebar chunks, flax seeds, mint, sprinkles, etc. for decoration


Recipe:

  1. Soak your Squarebars in 1/2 cup of almond milk for 3 hours (this is weird but totally worth it in the end).
  2. Preheat oven to 350F and grease the pan (or use a silicone pan).
  3. Mix flax meal with desired water and let sit for several minutes.
  4. In a large bowl, combine all the dry cake ingredients.
  5. In another bowl, blend the Squarebars (& the milk they were soaked in) with another 1/2 cup of almond milk. Next, add the flax+water mixture, the coconut oil, and the vanilla extract.
  6. Combine the dry and wet ingredients in the large bowl.
  7. Pour cake batter into your baking pan of choice and bake at 350F for 35 minutes (time might vary slightly based on pan and flour type). While the cake is in the oven, make the filling.
  8. For the mousse filling, blend the avocado and the banana in a blender until smooth. Add almond milk, syrup, cacao powder, and vanilla extract. Blend for about 2 more minutes, or until creamy. Pour this mixture into a bowl and put in the refrigerator to chill for later. 
  9. With a long knife, cut cake into three layers. Once your mousse is chilled, add layers in between cake layers so you have a total of 5 layers. Once the filling is in you can start making the frosting. 
  10. For the frosting, simply put the chilled can of coconut cream into a bowl with the vanilla extract and whip it up.
  11. Cool everything again for about 20 minutes before decorating. 
  12. Frost your cake and decorate with vegan dark chocolate, Squarebar chunks, mint, flax seeds, etc. 


10.09.2015 | Square Kitchen