This is my first vegan cake I have ever made.
It’s definitely not my last because from now on I’m going to reach for healthy recipes more often.
The base of this cake does not contain any flour, sugar or lactose.
Also, it did not require any baking, which I must admit I was pleased about.
Although I did not add any sugar to the cake base, it turned out quite sweet, all thanks to the sweetness of sesame halva.
The agave syrup I used was also of great help in reaching a sweet taste.
The sweetness of the cake was slightly broken by the addition of lemon juice.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Put the dates and cashews into two separate bowls, pour cold water over them and let them soak overnight.
Drain the water from the soaked dates. Put the dates into the blender. Add melted coconut oil and walnuts. Blend them until smooth.
Line the baking tin with aluminum foil. Pour the date cream into the tin, spread it evenly by gently pressing with your fingers.
Remove the cashew nuts from the water and put them in the blender. Add agave syrup, lemon juice, crushed halva and melted coconut oil. Blend them until smooth.
Pour the mixture in the tin, on top of the date base.
Sprinkle the coconut sugar into the pan, add a tablespoon of lemon juice. Slice up a persimmon into thin slices and arrange them on the coconut sugar. Caramelize on low heat for a minute. Place the caramelized slices on top of the cake and cool it down in the fridge.
The cake should be chilled in the fridge before serving.
I used a square-shaped baking tin but you can use tins of any other shape as well.
Do You like vegan dishes? Check our recipe for Tomato chutney