Vegan Hokkaido Squash and Brown Rice Amazake Layer Cake with Pistachio Praline Crunch

1.Preparation of the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans.

2.In a medium bowl, whisk together the flour, baking powder (2 teaspoons), baking soda (½ teaspoon), and salt (½ teaspoon).

3.In a large bowl, cream together the softened coconut oil (1 cup) and granulated sugar (1½ cups) until light and fluffy. Add the flax eggs and vanilla extract (1 teaspoon), mixing well.

4.For the first layer, mix the flour mixture with the almond milk and brown rice amazake (½ cup) until just combined. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

5.For the second layer, mix the flour mixture with the almond milk and hokkaido squash (1 cup) puree until just combined. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

6.For the third layer, alternate adding the flour mixture and almond milk to the oil mixture, beginning and ending with the flour mixture. Mix until just combined. Stir in the date purée.

7.Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.

8.Preparation of the Pistachio Praline Crunchy: To make the pistachio praline crunchy, place the shelled pistachios (½ cup) in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently. Remove from the skillet and set aside. In the same skillet, melt the granulated sugar (1½ cups) over medium heat until golden brown. Remove from the heat and stir in the toasted pistachios. Pour onto a baking sheet lined with parchment paper and let cool completely. Once cooled, break the praline into small pieces.

9.Preparation of the Buttercream: In a large bowl, beat the chilled coconut cream (1 cup) until creamy. Gradually add the powdered sugar (4 cups), pomegranate molasses (2 tablespoons), and vanilla extract (1 teaspoon). Beat until smooth and fluffy.

10.Assembling the Cake: Place the first layer (brown rice amazake (½ cup)) on a serving plate. Spread a layer of date purée on top. Sprinkle with a layer of pistachio praline crunchy. Place the second layer (hokkaido squash (1 cup)) on top and repeat with date purée and pistachio praline. Finally, add the third layer (date purée) on top.

11.Frosting the Cake: Frost the top and sides of the cake with the pomegranate molasses (2 tablespoons) buttercream. Decorate as desired with additional pistachio praline and pomegranate seeds.

12.Chilling and Serving the Cake: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!