03 Jan

Tim Tam Cake

Lissa Coffey

Lissa Coffey

Lissa Coffey
4 eggs (use your preferred replacement)

1/2 cup sugar

4 Tablespoons Cornstarch

1 Tablespoon Dutch-process cocoa

1 tbsp plain flour

1 tsp Cream of Tartar

1/2 tsp baking soda

1/4 cup oz Earth Balance, melted and cooled

Cake Filling:

1/2 Cup Earth Balance

3/4 cup chocolate melted (I used semi-sweet chocolate chips)

3 cups icing sugar, sifted

1 Tbsp soy milk

Optional: 1 packet of Tim Tam’s Biscuits

Ganache Topping:

1 1/4 cup of Vegan Pouring Cream (recipe below)

½ cup ground almonds

1¼  cups almond or coconut milk or other non-dairy milk

1 tablespoon almond oil or canola / rapeseed oil

1 tablespoon agave nectar

½ teaspoon xanthan gum

½ teaspoon vanilla extract (optional)

1 3/4 cup vegan milk chocolate

Line 1 large sheet cake tins with non-stick baking parchment.

Pre-heat oven to 350 degrees

1. Whisk egg replacement and sugar in an electric mixer until thick and pale (5-6 minutes)

2. Sift over corn flour, cocoa, flour, cream of tartar and bicarbonate soda.  Fold in with spatula.  Fold in Earth Balance Butter and spoon into tin.

3. Bake in center of over until cake springs back when lightly pressed (about 10-12 minutes).

4. Turn onto baking rack covered by baking parchment and let it cool completely.

5. Once cooled, cut cake into two even rectangular halves.

Chocolate Icing Filling:

1. Beat Earth Balance butter until it is light and fluffy.

2. Gradually add powdered sugar and beat until smooth and pale.

3. Add melted chocolate and soy milk and beat until smooth.

4. Spread the icing over the top of one of the cakes (and place Tim Tam’s, if you decided to add them, along the center of the icing)

5. Sandwich the other cake on top of the icing and biscuits (cookies for us Yanks!).

Chocolate Ganache Topping:

1. Break up chocolate into small pieces and place in a large mixing bowl.

2. Slowly heat pouring cream in a sauce pan.

To Make Pouring Cream:

Whizz the almonds, non-dairy milk, and agave nectar in the blender. Keep the blender running and drizzle in the oil,               then add the xantham gum. Add more milk if you want a thinner cream, and more agave if a sweeter cream is               desired

3. Just as it starts to come to a boil, remove from the heat and cool for a couple minutes.

4. Pour hot cream over chocolate and set aside 10 minutes to allow chocolate to melt.

5. Mix cream and chocolate together until smooth using a whisk, then cool until it reaches room temperature and thickens.

6. Pour over the top of the cake using a spatula, to ensure the ganache covers all the top and the sides of the cake.

7. Chill in the fridge until the ganache sets and then peel off the bottom baking paper and serve cake at room temperature.

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