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Vegan Squash Cake with Cashews and Coconut Milk Recipe

Yields6 ServingsPrep Time30 minsCook Time1 minTotal Time31 mins

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.

Nutrition Facts

0 servings

Serving size

6

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