Vegan Cake (Cashew and Coconut)

 

I have adapted a recipe (Elena Pridie's one) to my taste and to the number of eager mouths.

I survived two days into 2021.

It took me a little more than Damien Rice's show in Berlin in 2014 to do it. So almost an hour and 20 min.

Difficulty: medium to high.

Kitchen tools:

- bowls;

- spatula;

- blender;

- springform pan;

- freezer;

- fridge;

- spoon.

Duration: 1h - 1:20h (nuts soaking and coconut milk cooling not included).

You need:

- 800 g of coconut milk (I used 91% coconut extract - canned);

- 8 tablespoons of honey;

- 400 g cashew (soaked for 3 hours);

- 50 g of walnut kernels (soaked for 3 hours);

- 50 g of almond seeds (soaked for 3 hours - I used the remains of almond seeds from almond beverage, so, no soaking);

- 30 g of coconut flakes;

- some pomegranate seeds;

- 150 ml of almond beverage (I used home-made beverage).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Soak the cashew, the walnut kernels, and the almond seeds (only if you do not have the remains of almond seeds, as previously said) for 3 hours.

A. The cream:

4. Place the canned coconut milk in the fridge and leave it there for 24 hours.

5. Next day, remove it from the can, taking care to drain away the liquid that is separated from the creamy coconut milk.

6. Place it in a bowl and put it in the freezer for 45 min.

B. The base of the cake:

6. Place half of the seeds, 2 tablespoons of honey, and 125 ml of almond beverage in a blender and try to make a paste out of them. You will need to stop the blending from time to time and place the dough on the bottom of the blender.

7. It will look like this:

8. Do the same with the other half.

9. Place the dough in a bowl and add 3/4 of the coconut flakes to make it harder than it is.

10. Place the base of the cake on the springform pan and level the top.

11. Place it in the freezer for 1h.

A. The cream:

12. Remove the cream from the freezer and add the remaining 4 tablespoons of honey (or more if you like it sweeter). You can add some vanilla extract or any other extract, for that matter, if you like.

13. Mix them together and place the cream in the fridge until the 1h for the base has passed.

A.+B.

14. Remove the pan from the freezer and add the cream on top of it.

15. Level it.

16. Spread the remaining coconut flakes over it.

17. Add the pomegranate seeds over.

18. Place it in the fridge for at least 1h before removing the margins of the springform pan.

19. Keep it in the fridge.

Important tips☝: 

- use coconut milk with over 90% of coconut extract;

- cool the coconut milk in the fridge where it is, in the can, that is;

- drain the liquid from the can of the coconut milk.

20. Enjoy it together with a new and better year!