Naked Fresh Fruit Pancake Cake
Author: 
Recipe type: Breakfast, Cake, Dessert
Serves: 1 6" tiered cake
 
Ingredients
  • PANCAKES
  • 2 cups oat flour
  • ½ cup buckwheat flour, or more oat flour
  • ¾ tsp baking soda
  • 1 ½ tsp baking powder
  • A pinch of salt
  • A dash of ground cinnamon, optional
  • 3 tbsp chia seeds, finely ground
  • ½ cup + 1 tbsp water
  • 1 ½ cup almond milk
  • 1 tsp pure vanilla extract
  • 3 tbsp coconut oil, melted
  • 2 tbsp pure maple syrup
  • WHIPPED COCONUT CREAM
  • 1 (14 oz.) can of coconut cream (not milk!), chilled in the fridge overnight
  • 1 tsp pure vanilla extract
  • 1 tbsp pure maple syrup
  • ½ tsp powdered stevia, or more maple syrup to taste
  • Fresh fruit for decorating, washed and dried of excess water
Instructions
  1. For the pancakes, whisk the oat flour, buckwheat flour (if using), baking soda and powder, salt, and cinnamon in a medium mixing bowl until roughly combined.
  2. In a large mixing bowl, whisk the ground chia seeds with water until combined. Let it gel for a minute or two. Add the almond milk, vanilla, oil, and maple syrup and whisk until smooth. Add the flour mixture to the milk mixture and whisk until very smooth; since this is a gluten free recipe, there is no fear of overmixing!
  3. Heat a small frying pan over medium heat. Once hot, spray a little bit of cooking spray if your pan needs it, and cook the pancakes using about half a cup for each pancake. Use a spatula to help spread the pancake out into a 6-inch circle. Once the bottom is golden brown, flip the pancake and continue cooking until the other side is golden brown as well. Transfer the cooked pancakes onto a cooling rack to cool. Continue with the remainder of the batter.*
  4. To make the whipped coconut cream, whisk together the coconut cream, vanilla, maple syrup, and powdered stevia in a small or medium mixing bowl until smooth. Taste and adjust sweetness as needed. This next step is crucial: chill the whipped cream in the freezer for 10 minutes before using. If the cream is not stiff enough, it will liquefy as you assemble your cake!
  5. Once the pancakes are completely cooled and the coconut cream is chilled, you are ready to assemble and decorate! An optional step is to trim the edges of the pancakes off to show the ‘cakey’ interior and make all the pancakes a uniform shape and size.
  6. Place the ‘ugliest’ looking pancake onto your serving dish, top with about ¼ to ⅓ cup of whipped coconut cream, and then another pancake. Repeat this alteration of pancake and cream, ending with the ‘prettiest’ pancake. Before adding the very last layer of cream, insert 3 wooden skewers, trimmed to be exactly the height of your cake, through all the layers in a circle 1 inch away from the edge of the cake. These sticks will hold the cake upright and prevent any slipping and sliding. Add a generous layer of cream to the top of the cake, hiding the skewers. Decorate with fresh fruit. Serve immediately or store in a container or wrapped in the fridge for 1 to 2 days.
Notes
*Pancakes can be cooked 1 day in advance. If so, wrap them with plastic wrap and store in the fridge.
Recipe by Radiant Rachels at https://radiantrachels.com/naked-fresh-fruit-pancake-cake/