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Ricotta-Chocolate Sponge Cake, Gluten-Free

Ricotta-Chocolate Sponge Cake Recipe


Description

Spring is about colours. What I love about living in Spain is that you actually get spring when it’s March 20 or even before. In Tallinn there are still blizzards – the weather doesn’t seem to care about the calendar. However, here in Barcelona the trees are blooming and you can see fresh green in spires of trees and above all – the spring is in the air!


Ingredients

Scale

LAYERS

DATE-CHOCOLATE CREAM

  • 1 cup dates (measure whole dates), chopped
  • ¾ cup liquid (half water and half coconut milk)
  • 3 tbsps. cacao powder
  • Pinch of sea salt

BUCKWHEAT-CASHEW RICOTTA CREAM

  • 50g (1.8oz) raw buckwheat groats, soaked
  • 1 cup cashews, soaked
  • 1 banana
  • 1 tsp. vanilla
  • Pinch of sea salt
  • 2 tbsps. lemon juice
  • 100g (3.5oz) naturally sweet plant-based milk

Instructions

LAYERS

  1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
  2. Heat oven to 175 C (350 F).
  3. Put all ingredients EXCEPT baking powder, turmeric and matcha powder in blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
  4. Pour the batter into a bowl weighing or measuring it at the same time.
  5. Pour ⅓ of batter back into blender and blend in 1 tsp. of baking powder. Pour the batter into 20cm (7.9 inches) cake tin lined with parchment paper and bake for 25-30 minutes.
  6. Pour another ⅓ of batter back into blender and blend in 1 tsp. of turmeric.
  7. Add baking powder just before the layer is about to go into oven. Again, bake for 25-30 minutes.
  8. Pour the last ⅓ of batter into blender and blend in 1 tsp. of matcha powder. Again, add baking powder just before the layer is about to go into oven and bake for 25-30 minutes.
  9. Let the layers cool.

DATE-CHOCOLATE CREAM

  1. Cut dates into smaller pieces and let soak in ¾ cup of water/coconut milk mixture for at least 30 minutes.
  2. Blend dates, the soak liquid, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.
  3. Place in fridge to allow the cream to firm up.

BUCKWHEAT-CASHEW RICOTTA CREAM

  1. Soak buckwheat overnight or all day and cashews for at least 2 hours. Drain and rinse.
  2. Combine all ingredients in a blender and blend until thick ricotta cream forms. You’ll need to help with a spoon.
  3. Transfer into a bowl and set aside.
  4. P.S. You’ll have leftovers to store in fridge and enjoy as dessert or as pancake or waffle spread.

ASSEMBLING THE CAKE

  1. Remove the crust from top of all three layers to let them absorb moistness better. If you like, you can also remove the bottom crust.
  2. Place one of the layers on a plate and moist with 6 tbsps. of juice or plant-based milk of choice.
  3. Spread 5 tbsps. of buckwheat ricotta cream evenly on the first layer.
  4. Place the second layer on top of the ricotta cream. Don’t press. Again, moist the cake layer with 6 tbsps. of juice or plant-based milk of choice.
  5. Spread 4 tbsps. of date-chocolate cream evenly on the second layer.
  6. Place the last layer on top of the chocolate cream and moist with 5-6 tbsps. of juice or plant-based milk of choice.
  7. Cover the last layer with as much as ricotta cream as you like.
  8. Finally, cover the cake top and sides with cooled date-chocolate cream.
  9. Place the cake into fridge for a few hours before decorating. In fact, it is best to decorate just before serving, especially if you use cut fruits and/or berries.
  • Method: Baking

Keywords: ricotta chocolate sponge cake

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