Ingredients
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For the Cake Base:
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1 cup chickpea flour (garbanzo beans)
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1/2 cup brown rice flour
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1 tsp baking powder
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1/2 tsp salt
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1 tsp vanilla extract
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1/2 cup unsweetened applesauce
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1/4 cup maple syrup
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1/2 cup unsweetened almond milk
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For the Mousse:
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1 cup frozen mango cubes (about 1 small mango), thawed slightly
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1/2 cup frozen pitted dates, thawed slightly
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1 Tbsp lemon juice
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1 Tbsp arrowroot powder
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1/2 tsp cayenne pepper
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Pinch of sea salt
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Toppings:
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Coconut flakes
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Shredded coconut
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Sliced strawberries or other seasonal fruit
Directions
Subtitle: Inspired by Traditional Flavors from Around the World, This Budget-Friendly, High-Protein, Kid-Friendly Treat Embarks on a Delicious Journey without Ever Leaving Your Kitchen!
Description:
Embark on a culinary journey around the world without ever leaving your kitchen! This innovative vegan dessert combines exotic spices and wholesome ingredients to create a delectable treat that will satisfy even the most discerning palate. With no refined sugars, gluten, soy, nuts, or oil, this budget-friendly recipe is perfect for busy families, plant-based diets, and special occasions alike.
Ingredients:
For the Cake Base:
– 1 cup chickpea flour (garbanzo beans)
– 1/2 cup brown rice flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1/2 cup unsweetened applesauce
– 1/4 cup maple syrup
– 1/2 cup unsweetened almond milk
For the Mousse:
– 1 cup frozen mango cubes (about 1 small mango), thawed slightly
– 1/2 cup frozen pitted dates, thawed slightly
– 1 Tbsp lemon juice
– 1 Tbsp arrowroot powder
– 1/2 tsp cayenne pepper
– Pinch of sea salt
Toppings:
– Coconut flakes
– Shredded coconut
– Sliced strawberries or other seasonal fruit
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper.
2. In a large bowl, combine the dry ingredients for the cake base: chickpea flour, brown rice flour, baking powder, and salt. Stir well.
3. Add the wet ingredients to the dry mixture: mix together the applesauce, maple syrup, almond milk, and vanilla extract until smooth. Pour the wet mixture into the dry mixture and stir until just combined. The batter may be thick; that’s okay.
4. Spoon half of the batter into the prepared pan, spreading it out evenly. Sprinkle half of the chopped walnuts over the top. Dollop the remaining batter over the nuts, and sprinkle the remaining nuts on top.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a wire rack to cool further.
6. While the cake is cooling, prepare the mousse filling: place all of the ingredients for the mousse in a high-speed blender and process on high until smooth and creamy, scraping down the sides of the bowl as necessary.
7. Once the cake has cooled completely, spread the mousse onto the bottom layer, leaving about a 1/4-inch border. Place the second layer on top, and press gently to adhere. Spread the remaining mousse over the top and sides of the cake, creating a smooth surface.
8. Cover the cake tightly with plastic wrap and freeze for at least 4 hours or overnight.
9. When ready to serve, remove the cake from the freezer and allow it to sit at room temperature for about 10 minutes. Garnish with desired toppings and enjoy!
Difficulty: Easy
Nutrition Facts (per serving): Calories: 240kcal, Carbohydrates: 40g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 0mg, Sodium: 2
Steps
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1
Done
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Preheat oven to 375°F (190°C). Line an 8x8-inch square baking pan with parchment paper. |
|
2
Done
|
In a large bowl, combine the dry ingredients for the cake base: chickpea flour, brown rice flour, baking powder, and salt. Stir well. |
|
3
Done
|
Add the wet ingredients to the dry mixture: mix together the applesauce, maple syrup, almond milk, and vanilla extract until smooth. Pour the wet mixture into the dry mixture and stir until just combined. The batter may be thick; that's okay. |
|
4
Done
|
Spoon half of the batter into the prepared pan, spreading it out evenly. Sprinkle half of the chopped walnuts over the top. Dollop the remaining batter over the nuts, and sprinkle the remaining nuts on top. |
|
5
Done
|
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a wire rack to cool further. |
|
6
Done
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While the cake is cooling, prepare the mousse filling: place all of the ingredients for the mousse in a high-speed blender and process on high until smooth and creamy, scraping down the sides of the bowl as necessary. |
|
7
Done
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Once the cake has cooled completely, spread the mousse onto the bottom layer, leaving about a 1/4-inch border. Place the second layer on top, and press gently to adhere. Spread the remaining mousse over the top and sides of the cake, creating a smooth surface. |
|
8
Done
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Cover the cake tightly with plastic wrap and freeze for at least 4 hours or overnight. |
|
9
Done
|
When ready to serve, remove the cake from the freezer and allow it to sit at room temperature for about 10 minutes. Garnish with desired toppings and enjoy! Difficulty: Easy Nutrition Facts (per serving): Calories: 240kcal, Carbohydrates: 40g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 0mg, Sodium: 2 |
