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theveganharmony

Kiwi cake

Delicious and very simple kiwi slices
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Servings: 12 slices
Ingredients Method

Ingredients
  

SPONGE CAKE
  • 220 g (1.5 cup) flour
  • 12 g (1 tbsp) baking powder
  • 45 g (1/2 cup) almond meal
  • 50 g )1/3 cup) coconut sugar
  • 6 g (1 tbsp) powdered egg substitute or
  • ground flaxseed
  • 370 ml (1 1/2 cup) plant-based drink
  • 40 g (2 tbsp) agave syrup
  • 40 g (1/4 cup) coconut oil
CREAM
  • 200 g (1 cup) vegan whipping cream
  • 3 kiwis
  • 2 dl (1 cup) water
  • 60 g (3 tbsp) agave syrup
  • 10 g (2 tsp) agar agar

Method
 

SPONGE CAKE
  1. Put flour, baking powder, almond meal, coconut sugar and egg substitute in a bowl and mix well.
  2. Add the plant-based drink, agave syrup and melted coconut oil and mix well with a whisk or electric mixer.
  3. Pour the mixture into a baking dish measuring
  4. 20 cm x 25 cm (8'" x 10 " ) and bake for 25 minutes
  5. at 180 °C (350 °F).
  6. Place the cake on a cooling rack and allow it to cool down.
CREAM
  1. Whip the cream and coat the cake with it.
  2. Place slices of kiwi on top of the cream.
  3. Prepare the dressing by putting water, agave syrup and agar agar in a pot and bring to a boil.
  4. Boil for 5 minutes, then set aside and allow to cool slightly (let it cool so that it is not too hot but does not get completely hard at the same time).
  5. Slowly pour cooled topping over the cream and kiwi and place in the fridge for it to harden completely. Cut into 12 pieces and serve.