Me and cakes haven't really been in the best relationship lately. I dropped some, I sipped some in the oven, I burnt some and I frosted some warm. I was sure of how done I was with cakes until I figured out, HELLO, I STILL HAVE TO MAKE MYSELF A CAKE. Like, birthday without a cake? Ew.

I am not really a fan of "real" aka layer cakes. I try to avoid them at all costs because I am a hater of frosting. Like a real hater.  I scrape it off all of my cakes. I mean, who likes a mix of butter and sugar on top of their cake in 3 layers? Ew. This cake in my opinion, has the perfect ratio of sponge - frosting. And the fact it doesn't have any real frosting, but more of a mousse makes me want to bend over backwards. YES TO THIS CAKE. Now go make it.

Also, I can't say no to pretty baking equipment. These copper measuring cups are the prettiest and buying yourself presents is totally okay.







The frosting is pretty much Oh, Ladycakes's recipe (HI ASHLAE) with some rum mixed in. Feel free to sub it for extra maple.

Walnut sheet cake with chocolate frosting

1 cup cane sugar
1/3 cup walnut oil
1 flax egg
1 cup almond milk

1 1/2 cup whole spelt flour
1/2 cup ground walnuts
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tbsp apple cider vinegar

fat of two cans of coconut milk
1/4 cup cacao powder
100g melted dark chocolate
2 tbsp rum
2 tbsp maple syrup

Preheat the oven to 180ºC. In a large mixing bowl, mix all the dry ingredients, then mix in all of the wet. Pour into a parchment lined 22x30cm baking tin and bake for 20-25 minutes. Let cool completely.

In the meantime, make the frosting. Melt the chocolate over a water bath. Whip the coconut cream to soft peaks. Sift in the cacao powder and then add all the remaining ingredients, including the melted chocolate. Frost the cake and put in the fridge to set for at least 4 hours.