Turmeric Coconut Cake

Details

35 min

2 h 30 min

1 h

vegan

Rapunzel's Kitchen

Ingredients

For the cake ground:

100 g Rapunzel dates without pit, soaked
60 g Rapunzel californian almonds
50 g Rapunzel almond butter
30 g Rapunzel whole grain quinoa popped

For the filling:

400 g sweet potatoes
75 g coconut yogurt
75 g Rapunzel coconut milk
75 g Rapunzel coconut oil virgin
150 g Rapunzel date sweetener
1 tsp cinnamon
1 tsp turmeric
100 g Rapunzel cranberries

For the cake icing:

Details

35 min

2 h 30 min

1 h

vegan

Rapunzel's Kitchen

Method

Cake ground:
Soak dates for an hour. Combine soaked dates, almonds and almond butter and mix in a food processor. Fold puffed quinoa in. Press the mixture onto bottom of an 18 cm diameter cake tin.

Filling:
Peel sweet potatoes and cook until soft. Puree all ingredients (except cranberries) in a food processor and mix till smooth, fold cranberries under. Transfer the filling on top of the bottom layer and cool for 2 hours.

Icing:
Mix all ingredients for the topping in a small bowl and spread over cake. Cool again for 30 minutes.