I was all excited...I had picked out an oatmeal spice cake in one of my cookbooks for my Mother's Birthday. I pictured it in my head...a magnificent looking layer cake with moist flavorful layers and creamy fluffy cream cheese frosting. I had never made a layer cake before, but it couldn't be that hard right? I lovingly gathered the ingredients, beat them together, poured them into the pan, and baked the cakes. They smelled wonderful when they immerged from the oven as I set them on the cooling racks. But...few hours later when they were cool, I went to unmold them and...they were stuck to the pans! I rapped on the bottom in hopes that they would come out, and they did. In crumbly pieces! I could have cried. I was so upset that I had ruined my Mom's birthday cake. But, she walked into the kitchen, gave me a hug, and told me it was alright because they would taste good reguardless of if they were pretty or not. We ate them anyways, with the frosting gobbed on top, and I had learned a valuable lesson...always grease and line the pans! I have since baked many cakes, and they have never again stuck to the pan.
Raw Pecan Spice Cake with Vanilla Bean Frosting
Makes one 4 inch 3 layer cake
2 cups raw pecans
3 cups finely shredded dried coconut
1/4 tsp sea salt
1/4 cup agave nectar
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp cardamom
1 tsp ginger
1 Tbsp coconut oil, melted
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract
2 1/2 cups raw cashew pieces soaked at least 3 hours but preferably soaked overnight, drained
1 cup filtered water
1/4 cup agave nectar
2 teaspoons pure vanilla extract and seeds of half a vanilla bean
1/2 cup coconut oil (warmed to liquid)
2 Tbsp lemon juiceFor the cake, in a food processor, combine pecans, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour. Add agave nectar, coconut oil and vanilla bean and spices and process until smooth, well combined and holding together when squeezed. If not holding together add a little more coconut oil by the tsp. until it does. Divide the mixture into 3. Shape into 3 4 inch cakes (I used a 6 inch cake pan lined with plastic wrap to do so, then lifted it out and shaped the other two). Place on a sheet pan lined with plastic wrap, and place in the fridge to firm up, for a couple hours (to make assembly easier).
Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth. Place in the fridge for about 1-2 hours until pipeable.
When ready to assemble cake, place one layer on a serving plate and top with about 3 Tbsp frosting. Spread to the edges, and top with another cake layer. Top with another 3 Tbsp frosting, then another cake layer. Spread frosting on the top and down the sides of the cake, and smooth out. Place remaining frosting in a pastry bag and pipe around the sides and bottom of the cake. Chill a few hours before serving to make slicing easier. When ready to slice, use a warm knife, which will cut through the cake easier.