Vegan Pink Cake
Ingredients
- for the crust:
- add 2 tbsp coconut blossom sugar,
- 1/4 cup coconut oil,
- 4-6 tbsp luke-warm,
- 1 tsp lemon juice,
- 1/4 tsp salt;
- for the filling:
- mix 1.5 cups full fat coconut milk,
- 3 tbsp agave nectar,
- 3 tbsp lemon juice,
- 3 tsp agar powder,
- 2 tsp tapioca starch and 1/2 tsp salt
- add 1/2 cup shredded coconut and mix.
Preparation
Blend 1
Cups rolled oats in a food processor to rough flour
Add 2 Tbsp coconut blossom sugar
The dough forms
Press dough into 6
Bake at 180°C/350°F for 20-25 minutes or until crust is golden brown and crunchy
Let cool down completely (about 1 hour); remove from spring-form pan
Mix until agar and tapioca starch are completely dissolved
In a pot, bring mixture to boil, stir constantly; reduce heat and let simmer for 2-3 minutes, stir constantly
Add 1/2 cup shredded coconut and mix
Pour filling into crust mold and add a handful of kiwi berries
Refrigerate for at least 1 hour before serving
