Ingredients
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the base layer:
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2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes; see Note)
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1/2 cup chia seeds
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1 ripe banana , mashed
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the middle layer:
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1/2 cup cooked black-eyed peas, drained and rinsed well
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1/2 cup cooked adzuki beans, drained and rinsed well
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the top layer:
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1 1/2 cups cooked millet (such as pearled barley or sorghum), cooled slightly
Directions
Subtitle: Gluten-free, Oil-free, Raw, Fermented, Seasonal, High-fiber, Kid-friendly, Whole food plant-based, Vegan, No added sugar, Zero waste
Description: This scrumptious cake is not only easy to make but also bursting with exotic flavors from various parts of Africa. It’s packed with superfoods, fermented goodness, and no refined sugar – making it perfect for any occasion! Plus, each layer can be prepared separately, so you can customize your rainbow as desired.
Ingredients:
For the base layer:
• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes; see Note)
• 1/2 cup chia seeds
• 1 ripe banana, mashed
For the middle layer:
• 1/2 cup cooked black-eyed peas, drained and rinsed well
• 1/2 cup cooked adzuki beans, drained and rinsed well
For the top layer:
• 1 1/2 cups cooked millet (such as pearled barley or sorghum), cooled slightly
Instructions:
1. To prepare the base layer, combine all ingredients in a large mixing bowl and mix well until combined.
2. Pour the mixture into a round 8-inch springform pan lined with parchment paper. Place another piece of parchment paper directly on top of the batter, and press down gently to even out the surface. Set aside.
3. For the middle layer, combine both bean mixtures in a separate mixing bowl and mash them using a fork. Stir in 1 tbsp of ground flaxseed and 1/4 cup of water. Mix well.
4. Spread the middle layer over the set base and tap the pan gently to remove any air bubbles.
5. Prepare the final top layer according to the instructions above, substituting the following ingredients:
• Cooked quinoa (instead of millet)
• Brown rice flour (instead of chia seeds)
6. Once all three layers are ready, pour the entire batter into the prepared springform pan and smooth the top with a spatula. Tap the pan gently to release any trapped air.
7. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight or up to 24 hours. This will allow the cake to firm up and the flavors to fully develop.
8. When you’re ready to serve, run a knife around the edges of the pan to loosen the cake. Remove the sides of the springform pan carefully, revealing the beautiful layers. Slice and enjoy!
Note about sweet potatoes: You can either use fresh or frozen sweet potatoes. If using fresh, boil them whole until tender, cool slightly, and then peel and mash. If using frozen, simply thaw and mash.
Steps
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1
Done
|
To prepare the base layer, combine all ingredients in a large mixing bowl and mix well until combined. |
|
2
Done
|
Pour the mixture into a round 8-inch springform pan lined with parchment paper. Place another piece of parchment paper directly on top of the batter, and press down gently to even out the surface. Set aside. |
|
3
Done
|
For the middle layer, combine both bean mixtures in a separate mixing bowl and mash them using a fork. Stir in 1 tbsp of ground flaxseed and 1/4 cup of water. Mix well. |
|
4
Done
|
Spread the middle layer over the set base and tap the pan gently to remove any air bubbles. |
|
5
Done
|
Prepare the final top layer according to the instructions above, substituting the following ingredients: • Cooked quinoa (instead of millet) |
|
6
Done
|
Once all three layers are ready, pour the entire batter into the prepared springform pan and smooth the top with a spatula. Tap the pan gently to release any trapped air. |
|
7
Done
|
Cover the pan tightly with plastic wrap and place it in the refrigerator overnight or up to 24 hours. This will allow the cake to firm up and the flavors to fully develop. |
|
8
Done
|
When you're ready to serve, run a knife around the edges of the pan to loosen the cake. Remove the sides of the springform pan carefully, revealing the beautiful layers. Slice and enjoy! Note about sweet potatoes: You can either use fresh or frozen sweet potatoes. If using fresh, boil them whole until tender, cool slightly, and then peel and mash. If using frozen, simply thaw and mash. |
