Nutrition Facts
6 servings
6
Vegan Squash Cake with Cashews and Coconut Milk Recipe
A healthy Christmas dessert created by the starred chef Fanny Rey.
The cake
400 squash
60 flour
165 almond powder
120 dried raisins
100 walnut halves
10 maple syrup
2 rum
3 coconut oil
2 cinnamon
¼ nutmeg
1 pinch salt
The cream
180 cashews
140 coconut milk
1 lemon juice
3 coconut oil
1 pinch salt
Directions
1
Preheat the oven to 175°C. Mix 6 tablespoons of water with the chia seeds and let steep.
2
Peel and grate the squash. Coarsely chop the nuts and add all the other ingredients along with the chia seed mixture, then pour into a lightly greased and floured loaf pan.
3
Bake for 1 hour, then let cool completely.
4
To finish the preparation of the cream: Blend all the cream ingredients in a mixer until you obtain a smooth and homogeneous cream. Refrigerate for 1 hour, then brush the cake.
Ingredients
The cake
400 squash
60 flour
165 almond powder
120 dried raisins
100 walnut halves
10 maple syrup
2 rum
3 coconut oil
2 cinnamon
¼ nutmeg
1 pinch salt
The cream
180 cashews
140 coconut milk
1 lemon juice
3 coconut oil
1 pinch salt
Directions
Directions
1
Preheat the oven to 175°C. Mix 6 tablespoons of water with the chia seeds and let steep.
2
Peel and grate the squash. Coarsely chop the nuts and add all the other ingredients along with the chia seed mixture, then pour into a lightly greased and floured loaf pan.
3
Bake for 1 hour, then let cool completely.
4
To finish the preparation of the cream: Blend all the cream ingredients in a mixer until you obtain a smooth and homogeneous cream. Refrigerate for 1 hour, then brush the cake.
Notes
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