Vegan Detox Cake


A few days ago we had a very fun vegan workshop all about detox & cakes. Can you ever eat cakes & be healthy? Yes, you can!

For our vegan detox cake we use matcha. While matcha tea is the “it” health beverage of the moment, it certainly isn’t new. The history of this rich and velvety drink goes back to the Tang Dynasty in China, which ruled between the 7th – 10th centuries. Over time, the matcha tea made its way to Japan, where it began to be incorporated into special tea ceremonies. But why is still so hip? Because health is popular! And this is what we combine in our vegan cakes: good taste with health benefits.

We choose for our detox matcha tea as an ingredient because matcha does so much more than aid detox: protection against free-radicals, cancer prevention, calm alertness, anti-aging properties, fat-burning properties and Improving heart health to name a few. 

Here is how we did our vegan detox cake with matcha:

into an 16cm springform cake pan

serves 4-6 ppl

INGREDIENTS

Crust:

  • 2 cups almond nuts,
  • 2 teaspoons ceylon cinnamon,
  • 1 teaspoon lime cest,
  • 4 fresh dates, pitted,
  • a pinch of sea salt

 

Filling:

  • 150g (soaked overnight) cashew nuts,
  • 50g mango cubes,
  • 30g avocado cubes soaked in oat milk,
  • 1 tablespoon extra virgin coconut oil,
  • 1tablespoon organic maple syrup,
  • 1 teaspoon fresh lime juice,
  • 2 teaspoons ceylon cinnamon,
  • 1/2 teaspoon ground ginger,
  • 1/2 teaspoon ground cardamom,
  • extra: who doesn't like cinnamon just leave it aside

 

Toppings:

  • 2 tablespoons dried sugar-free fruits,
  • pistachios,
  • dried coconut flakes,
  • raw cacao nibs,
  • chocolate ganache (1teaspoon coconut oil organic plus 50g organic dark chocolate)

 

METHOD

  1. First prepare the crust. Add the almond nuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Then add the dates and blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
  2. Rinse the blender. Melt the coconut oil in a small saucepan on low heat until liquid. Add the soaked cashews into the blender. Afterwards pour the oat cram into the blender. Add the mango & avocado cubes, coconut oil, maple syrup, the spices plus the lime juice and blend until smooth. (If needed, add a bit more of the oat cream to ease out the blending.) Taste, and add sweetener or spices, if desired.
  3. Take the vegan cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
  4. When the filling has set, take the vegan cake from the freezer and remove the sides of the cake tin carefully. Top with pistachios, coconut flakes, raw cacao nibs and fresh dried fruits and let thaw for about 15 minutes until cutting the cake.
  5. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

 


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