For the cake ♥♥
- 2 cups oat flour
- 1 tl baking soda
- 1 tl baking powder
- 1 apple
- 1 cup cashew milk
- 15 Deglet Noor dates
- 5 tbs aquafaba*
- pinch vanilla bean
Preheat the oven on 170 °C (338 °F). Peel and cut the apple in pieces. Put the apple in a blender together with the dates, pinch of vanilla, milk and aquafaba. Blend until smooth. In a mixing bowl, add the flour, baking soda and baking powder. Stir through. Pour the blender mix in the mixing bowl and stir until combined. Pour the mix in a round, oiled, baking tin and bake for 30 minutes. Take out and let entirely cool down.
For the frosting
- 1 can of coconut milk chilled in the fridge overnight
- 3 tbs date paste (make your own date paste*)
- 1 tbs beetroot powder
Take only the thick part of the coconut milk and put in a mixing bowl together with the other ingredients. Mix with a mixer until fluffy. Place in the fridge for 30 minutes.
For the chocolate
Melt the coconut oil in a small cooking pot. Take of the stove and add the cacao powder. Stir through and pour on a plate with parchment paper. Put in the freezer for 40-60 minutes.
Put everything together
Cut the cooled cake in half with a sharp knife. spread one side of the cake with the (home made) jam and put the other half on top of it. Take your frosting and frost the entire pie with it. Place the homemade chocolate in random pieces on top of the pie. Ready 😀 Enjoy ♥
*Aquafaba is the cooking liquid of beans and other legumes like chickpeas. You can find this liquid in canned beans or chickpeas, or the liquid left over from cooking your own. Aquafaba can be used to replace egg whites in many sweet and savoury recipes.
*Date paste: put 20 dates together with 1/3 cup water in your blender and blend until you’ve a smooth paste.