Ingredients
Equipment
Method
- Stir the ground flaxseed and measured flax water together. Leave for 10 minutes until gelled. Heat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment.
- Whisk the almond flour, oat flour, cake arrowroot, baking powder, baking soda and salt together until evenly combined.
- Whisk the hydrated flax with the cake maple syrup, avocado oil, cake almond milk, cake vanilla and vinegar until evenly combined.
- Gently combine the dry and wet mixtures until no dry flour remains. Divide evenly between the two prepared pans and smooth the surfaces.
- Bake for about 22–28 minutes until the centers are set and a toothpick comes out clean. The flax version is a denser cake rather than a tall airy sponge; continue baking gently if a center remains wet.
- Let the layers cool fully before moving or assembling them. Loosen the edges carefully and support each thin layer as it is removed from the parchment.
- In a saucepan, whisk the cold custard almond milk, custard maple syrup and custard arrowroot together until smooth and free of dry starch lumps.
- Warm the custard over medium heat, whisking constantly, until it thickens to a pudding-like consistency. Remove from the heat as soon as thickened; avoid a prolonged rolling boil.
- Stir in the cashew butter, custard vanilla and optional turmeric. If needed, strain for a smoother filling. Cool, then refrigerate until cold and set; do not assemble with a warm or flowing filling.
- Heat the coconut milk until just steaming, without boiling. Pour over the chopped chocolate and leave for 2 minutes, then stir until smooth. Mix in the glaze maple syrup and vanilla. Let cool slightly until thick enough to coat the cake without running straight off.
- Place one fully cooled cake layer on a serving plate. Spread the cold set custard over it, then gently add the second layer, supporting it while moving. Pour the thickened chocolate glaze over the top.
- Refrigerate the assembled cake for at least 1 hour before serving, or longer until the filling is firm enough to slice. Cut into eight slices with a clean sharp knife, wiping between cuts.
Nutrition
Notes
Cake texture: Flax gives a denser almond-oat crumb. Thin layers and full cooling help with careful handling; do not expect a high, egg-aerated sponge.
Pan size: Use two 8-inch round pans so the layers bake at the intended thickness.
Flax: Three tablespoons ground flaxseed and nine tablespoons water form the egg-free binder; hydrate before mixing.
Custard: Whisk starch into cold milk first, then heat with constant stirring and stop when thickened. Cool and refrigerate until set before layering.
Chocolate: Unsweetened 100% chocolate gives a strong bitter-cocoa glaze balanced by the measured maple syrup. A vegan sweetened dark chocolate changes sweetness and nutrition.
Gluten-free ingredients: Use certified GF oat flour and verify baking powder, chocolate and all packaged ingredients.
Timing: The 190-minute planning estimate includes approximately two hours for cooling and chilling. Cooling varies with room temperature and pan material; the final assembled cake needs at least one hour in the refrigerator, and fully cool layers and a set filling take priority over the clock.
Optional flavor: A little orange zest or espresso powder can lift the glaze, added separately.
Make ahead: Bake the layers and prepare the custard a day ahead; refrigerate covered once cooled.
Storage: Keep the assembled cake covered and refrigerated at 40°F (4°C) or below for up to three days. Let a slice lose its refrigerator chill briefly before eating; do not heat the whole cake or leave the custard-filled cake sitting out for an extended period.
