Donut Ripple Cake: 12 Chocolate Donuts (see recipe below) 2-3 cups Coconut Whipped Cream (see recipe below) (make ahead so it can thicken in the fridge before using) 1 punnet of Strawberries cut into halves Cocoa for dusting
Chocolate Donuts: 2/3 Cup Almond Meal 1/3 Cup Arrowroot 1/4 Cup Cocoa 1 teaspoon Baking Powder 1/4 Cup Maple Syrup/Honey 1/2 teaspoon Salt 2.5 Tablespoon mashed Sweet Potato (see notes) 1/2 Cup Milk (of Choice) 1 teaspoon Vanilla Extract 1 Egg
Whipped Coconut Cream: This recipe will make approximately 3 cups- only use what is needed to cover the cake (approximately 2 cups) 2 cans Coconut Cream/Milk (400ml can) lid removed and placed in the fridge over night 4 teaspoons Vanilla Extract 4 teaspoons Maple Syrup
Donut Ripple Cake:
Arrange the donuts into 3 piles of 4 donuts each.
Spread cream onto 1 donut and top with another donut. Spread cream onto that donut and place another on top. Repeat til the 4 donuts are joined together.
Repeat the process for the other 2 piles.
Place the donut 'piles' on a serving plate lengthways (refer to the step by step photos).
Completely cover the donuts with whipped cream, making sure no donut is visible.
If needed, make extra whipped cream to ensure that all the donuts are fully covered.
Place the strawberries around the base of the Donut Ripple Cake.
Dust with Cocoa.
Place in the fridge for a minimum of 3 hours before serving.
Slice from the narrow end. Each slice will have a cross section of a '4 donut sandwhich'.
Preheat oven to 200C/400F and grease a 12 donut pan (a mini-muffin pan can also be used but cooking times will vary).
Sift the dry ingredients together in a bowl.
In a separate bowl, whisk all wet ingredients together.
Combine wet and dry ingredients, stirring gently until just combined.
Pour the mixture into a piping bag and fill up the 12 donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.
Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
Allow to cool in the tin before removing.
Whipped Coconut Cream:
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.