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    Monday 16 October 2021

    Smaakt | Vegan kersen-chocoladetaart


    A combination of cherries and chocolate: you can't go wrong! Especially in a healthy vegetable, free of refined sugars, with a pure molded, pudding-like filling. Every day becomes a party with this vegan cherry chocolate cake!

    Ingredients for 8 servings:

    For the filling:

    • 200 grams cherries, frozen (take them out of the freezer 30 minutes in advance)
    • 200 ml coconut milk (can)
    • 60 ml maple syrup
    • 2 tablespoons lemon juice
    • 1/4 teaspoon Bourbon vanilla powder
    • 2 teaspoons cornstarch
    • 1 sachet of agar (7 grams)

    Optionally for the topping: cocoa nibs and puffed quinoa or millet

    cake tin (20 cm)


    Preparation method vegan cherry chocolate cake:

    • Place the almond flour, spelled flour, cocoa powder and salt in a food processor and mix. Add the coconut oil and mix again. Run the food processor and add the maple syrup and 2 tablespoons water by spoon.
    • Preheat the oven to 180°C. Line a cake tin with baking paper or grease it and dust with flour. Cover the bottom with the dough. Press well in general. Poke a few holes in the bottom of the dough with a fork. Bake in the oven for about 10 minutes and let it cool completely.
    • Place all ingredients for the filling in a blender and blend on high speed until smooth. Pour the mixture into a saucepan and bring to the boil, stirring occasionally. Simmer for 1 minute (don't skip this step or the agar will not activate), then remove from heat and let cool to room temperature.
    • Pour the cooled filling over the bottom and refrigerate for at least 2 hours to firm up.
    • Decorate with cocoa nibs and popped quinoa, cut into pieces and enjoy!

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