14 September, 2016
Chocolate and peanut butter pancake cake with raspberries
Chocolate and peanut butter pancake cake with raspberries
(Vegan, gluten free and refined sugar free)
Why to go with the ordinary pancakes I say?! Shall we try something different, which truly can be called a pancake cake, filled with tangy berries, beautifully sweet peanut butter caramel and rich dark chocolate ganache. Yes, we will be constructing a cake from our pancakes. It is vegan and gluten and sugar free, which to be honest no one would realise unless you will tell J it tastes wonderful
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INGREDIENTS
For the pancakes
160g buckwheat flour
160g gluten free flour
25g milled flaxseed
25g coconut flour
1tsp baking powder
120g coconut sugar
600ml unsweetened almond milk
250ml water
30ml Meridian Grapeseed oil
For the peanut butter caramel
160g Meridian smooth peanut butter
90g Meridian maple syrup
100ml water
For the chocolate ganache
300g dark chocolate, at least 74% cacao solids
200g coconut cream (from coconut milk can refrigerated overnight)
400g raspberries, or any other berries.
METHOD
Firstly get your non-stick pan ready. And vegetable oil spray.
In a large bowl combine all the flours together with milled flax and baking powder.
In a separate jug or bowl place all your liquids and mix with a fork.
Now pour your liquid in to flours and whisk with a hand whisk until all well combined and even consistency. Heat up your pan on a medium heat, spray lightly with oil spray and using pour some batter in it, swirl around by turning the pan around so batter covered the bottom of the pan and fry for a minute, flip the pancake and fry for another minute. I got 10 pancakes out of the prepared batter, but it will depend on the size of your pan, mine was around 20cm wide.
Whilst your pancakes are cooling before assembling, get peanut butter caramel ready.
In a small pot place peanut butter and maple syrup and half of the water. Slowly bring to the boil on a medium heat and simmer until it thickens constantly whisking. When it will become caramel like consistency, add remaining water and still whisking keep simmering till your desired fairly loose caramel consistency. Do not over reduce it, when it cools, it becomes thicker. When done- remove from the heat, transfer in the bowl and let it cool.
And lastly- ganache. Take the can of coconut milk out of the fridge and carefully open. Remove the top cream in to the heat proof bowl. Break the chocolate in to small chunks and place together with the cream. You can add 2-3 table spoons of maple or agave syrup for sweetness. I am using vegan dark dairy free chocolate, therefore you might want to add some sweetener.
Place the chocolate and milk in the microwave and melt it by heating on high setting stirring it every 30 seconds until smooth consistency. When done- place in the fridge to firm up a bit to spreadable consistency.
If using raspberries or strawberries you might want to cut them in smaller pieces before layering. I cut my raspberries in half.
Set all prepared parts in front of you and start assembling. In the plate place a pancake, spread some caramel all over and arrange cut berries. Take another pancake, place it on the work top, and spread some ganache and place on the berry and caramel pancake. Now repeat the stacking making sure the ganache layer will be the last and there will be some of it left to covet the sides. You can warm up couple of table spoons of left over peanut butter caramel and pour it in the piping bag to pipe on top for decoration.
Top your cake as your heart desires
Enjoy…
