This Latin and American fusion cake is packed full of gut healthy nutrients and is delicious! Very basic ingredients and with an already ready starter this is a perfect way to incorporate it.
2TBSPcacao powderoptional, only if you want a chocolate topping.
Optional toppings
Fresh cut strawberries
chocolate shavings
Instructions
For the cake
Pre heat your oven to 350℉.
Lay parchment paper on a 9x13 pan. You can also Spray with non stick spray.
Combine dry ingredients.
Make a hole in the center of the dry ingredients mixture and add all your wet ingredients.
Whisk together the wet ingredients, then using your stand mixer slowly combine the dry and we ingredients.
Mix until all combined. Your batter will be very runny.
Pour batter onto the 9x13 pan and bake for 45 minutes or until you can insert a toothpick into the center and it comes out clean.
While the cake is still warm, poke holes using a fork all throughout the cake.
Put aside and let cool for 1hour.
Milk filling
Whisk together all ingredients until combined.
Once mixed, pour over the cake. Ensure the cake has cooled slightly and is not hot. Note: if you used parchment paper, make sure you remove the parchment paper by flipping the cake upside down, removing the parchment paper and flipping it back into the cake pan.
Whipped cream topping
Pour your whipped cream into your electric mixer and whisk on medium speed until you get a whipped cream consistency.
Add on top of your cake and top with any additional toppings.