1batchChocolate Pudding Icing(see recipe link below, made in advance)
1batch Lemon Cashew Cream Icing(see recipe link below, made in advance)
Preheat oven to 350F. Line each round pan with parchment paper. Set aside.
Add date syrup, zucchini, applesauce, balsamic vinegar and pure vanilla extract to a blender. Blend until smooth. Then add the baked orange sweet potato and cacao powder to the blender. Blend until smooth. Set aside.
In a large mixing bowl add the chocolate morsels. Sift in the spelt flour, baking soda, and baking powder. Set aside.
Pour the wet ingredients into the dry ingredients. Then using the 1 Tbsp of water and rinse out the remnants of the wet ingredients fromthe blender and pour into the bowl. Using a spatula mix batter until well incorporated.
Evenly distribute the batter between there two pans. Give both pans a few taps on the table to level out and remove air pockets.
Bake for 30 minutes (35 minutes if using Barley). Remove from the oven. Allow the cake to cool at least 30 minutes. Then flip the cake over and allow to cool for an additional 1 1/2 hour. This will help to flatten the tops of the cakes and level the layers.
Once the cake is completely cooled. Remove the parchment paper and place the inverted cake onto a plate. Add about 2/3 cup of the lemon cashew cream icing and spread evenly.
Remove the parchment paper from the second layer and place the cake on top of the cashew icing. Add the chocolate pudding icing and spread evenly on the sides and top until the entire cake is completely covered. Cover the cake with a cake cover. Refridgerate the cake for a couple of hours before slicing. Slice and enjoy!
Note: keep the cake refridgerated. Will keep for 5 days in fridge.
Barley flour can be used instead of Spelt flour. Increase the cooking time to 35 minutes.