In this episode, we’re celebrating Berlin-style cakes with a Zucchini “Carrot” Cake with a Vanilla Mousse Frosting. This recipe is gluten-free and paleo, the cake is vegan, and the mousse has a vegan option. FULL RECIPE BELOW.
Zucchini “Carrot Cake” with Vanilla Mousse Frosting
1/3 cup chia seeds
1 + 3/4 cup water, divided
1 teaspoon ginger grated
zest of 1/4 lemon
2 small or 1 very large zucchini (to yield about 1 1/2-2 cups)
1/3 cup coconut oil
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon agar agar
1 cup goat’s cheese or coconut cream
about 1/4 cup xylitol or sugar or agave nectar to taste
1/2 teaspoon vanilla powder or pure vanilla extract
+1/4 cup colza or neutral oil of choice ONLY IF USING GOAT’S CHEESE
1. Rinse the chia seeds and soak them in 1 cup water for at least 3 hours, preferably overnight. Blend them in a blender until little specks remain.
2. Preheat oven to 375 degrees Fahrenheit. Prepare a large cake pan.
3. Melt coconut oil over a bain mairie. Grate zucchini into melted oil, and add chia seed goo, zests, spices, and salt.
4. Set aside, and combine coconut flour, baking powder, and agar agar. Add the dry ingredients to the wet.
5. Spoon into cake pan and bake for about 1 hour, until inside is solid. Let cool completely before removing from pie tin, as the agar agar needs to set. (Think of it like a jell-o!)
6. Meanwhile, prepare your vanilla mousse by combining either goat’s cheese or coconut cream with sweetener, vanilla, and a pinch salt. If you’re using goat’s cheese, slowly whisk in oil until desired creaminess is reached.
7. Remove cake from pan when cooled, and cover with vanilla mousse. Decorate with sliced strawberries, raspberries, chia seeds, or any other seeds or fresh herbs for a really “Berlin” decor. (Homey, no?)