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Donut Ripple Cake

A simple yet stunning dessert that is sure to impress your guests....and they wont even know they just ate vegetables!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it

Ingredients

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

Instructions

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'.

Chocolate Donuts

  • 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.