Ingredients
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the crust :
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1 cup rolled oats
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup raw pumpkin seeds or peeled sunflower seeds
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1 tbsp . maple syrup
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1 tsp . vanilla extract
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1/2 tsp . sea salt
Directions
Sub_title: An Inexpensive, Fermented, Gluten-free, Grain-free, High-fiber, High-protein, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & Easy, Raw, Soy-free, Spicy, Superfoods, Vegan, Whole Foods Plant-based, Zero-waste Masterpiece!
Description: This vibrant cake is packed with exotic African flavors and combines textures from various cuisines. It’s perfect for special occasions, potlucks, or simply enjoying at home as a guilt-free indulgence. The kids will love its fun colors and taste, while adults appreciate its health benefits.
Servings: 16 (one 8-inch round cake)
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the crust:
1 cup rolled oats
1/2 cup unsweetened shredded coconut flakes
1/4 cup raw pumpkin seeds or peeled sunflower seeds
1 tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. sea salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper, allowing a few inches of overhang on all sides. Grease the bottom of the pan lightly.
2. Pulse the oats, coconut, and seed mixture in a food processor until they resemble fine breadcrumbs. Add the maple syrup, vanilla, and salt and process until well combined.
3. Press the mixture into the bottom of the prepared pan using wet fingers or a spoon. Use a flat surface like the back of a measuring cup to evenly distribute the crust. Bake for 10-12 minutes, or until slightly golden brown. Remove from the oven and set aside.
For the filling:
1 1/2 cups cooked black beans (from about 3 cuisines), drained and rinsed
1 can (14.5 ounces) full-fat coconut milk (from about 2 countries)
1/2 cup unsweetened applesauce (from about 2 fruits)
1 ripe banana, mashed (from about 1 country)
1 tbsp. pure maple syrup
1/2 tsp. ground cinnamon (optional)
Instructions:
1. Place all the filling ingredients in a high-speed blender and process until completely smooth and creamy. Set aside.
4. For the frosting:
1/4 cup vegan chocolate chips (from about 2 countries)
1/4 cup unsweetened cocoa powder (from about 2 countries)
1/4 cup cashew butter (from about 2 nuts)
1 tbsp. maple syrup
1/2 tsp. vanilla extract
1/4 tsp. sea salt
Instructions:
1. Melt the chocolate chips in a double boiler or in the microwave in short bursts, stirring frequently. Allow to cool slightly.
2. Combine the cocoa powder and cashew butter in a small bowl. Mix until smooth and no lumps remain.
3. Add the cooled melted chocolate, maple syrup, vanilla, and salt to the cocoa-cashew mixture. Stir until well incorporated. If the consistency is too thick, add more non-dairy milk as needed.
4. Pour the filling onto the crust and spread evenly. Dollop the frosting over the top and use a knife or piping bag to create swirls.
5. Sprinkle the chopped nuts and additional superfoods (such as goji berries, pomegranate seeds, etc.) on top for added
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper, allowing a few inches of overhang on all sides. Grease the bottom of the pan lightly. |
|
2
Done
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Pulse the oats, coconut, and seed mixture in a food processor until they resemble fine breadcrumbs. Add the maple syrup, vanilla, and salt and process until well combined. |
|
3
Done
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Press the mixture into the bottom of the prepared pan using wet fingers or a spoon. Use a flat surface like the back of a measuring cup to evenly distribute the crust. Bake for 10-12 minutes, or until slightly golden brown. Remove from the oven and set aside. For the filling: 1 1/2 cups cooked black beans (from about 3 cuisines), drained and rinsed |
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4
Done
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Place all the filling ingredients in a high-speed blender and process until completely smooth and creamy. Set aside. |
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5
Done
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For the frosting: 1/4 cup vegan chocolate chips (from about 2 countries) Instructions: |
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6
Done
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Melt the chocolate chips in a double boiler or in the microwave in short bursts, stirring frequently. Allow to cool slightly. |
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7
Done
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Combine the cocoa powder and cashew butter in a small bowl. Mix until smooth and no lumps remain. |
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8
Done
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Add the cooled melted chocolate, maple syrup, vanilla, and salt to the cocoa-cashew mixture. Stir until well incorporated. If the consistency is too thick, add more non-dairy milk as needed. |
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9
Done
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Pour the filling onto the crust and spread evenly. Dollop the frosting over the top and use a knife or piping bag to create swirls. |
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10
Done
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Sprinkle the chopped nuts and additional superfoods (such as goji berries, pomegranate seeds, etc.) on top for added |
