This week we are sharing another recipe from the gorgeous Sarah Follent of Baked Livingness. Sarah shares with the AW blog regularly and has recently published her own E Recipe Book. Here she shares with us one of her delicious gluten and dairy free cake recipes with a coconut ganache topping.
Ingredients:
Base:
8 Medjool dates pitted
3 tablespoons of Organic coconut oil
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tablespoons tahini
1/4 cup of carob powder
1/2 cup of buckwheat puffs or activated buckwheat kernels
Pinch of Himalayan salt
Cake:
3 eggs
zest and juice of one orange
1/3 cup coconut oil
1/3 cup coconut cream (or milk)
1 teaspoon bi carb soda
1 vanilla bean
1/8 cup of coconut sugar
1/2 cup desiccated coconut
1/2 cup almond meal
Ganache:
270 ml can of coconut cream (place in the freezer the night before)
1/8 cup of coconut sugar
1/2 cup desiccated coconut
Method:
Base:
- In a food processor blend all the ingredients (except the buckwheat puffs) together until the seeds are fine.
- Gently mix in the buckwheat puffs and press into a lined cake tin until evenly spread.
- Bake in the oven for 10 minutes at 160’c then allow to cool.
Cake:
- Use a kitchen aid or food processor to blend the coconut oil, coconut cream, eggs, orange, vanilla and bi-carb until the mixture is light.
- Add the remaining ingredients and blend further until well combined.
- Gently pour the mixture on top of the prepared base.
- Cover with foil and bake in the oven at 180′ degrees for an hour. (At 45 minutes remove the foil).
- Allow to cool.
Ganache:
- Scrape the coconut cream from the tin (leave the liquid) into a kitchen aid and mix on medium speed.
- Slowly add in the coconut sugar and mix until the cream becomes fluffy. Be careful not to over mix.
- Scrape out the cream into a bowl and gently fold in the desiccated coconut.
- Put the mixture into the refrigerator to set.
- Once set, gently spread over the cake. Enjoy!
From Sarah: This one always tastes better when served the next day.
Gluten Free | Dairy Free | Refined Sugar Free
See more recipes from Sarah
Activated Seed & Zucchini Bread
Macadamia & Green Apple Smoothie
