JOURNAL

  • #THECATKITCHEN RECIPES: RAW VEGAN BANANA CACAO CAKE

    Recipes, Food Styling and Photography by Bella Koh @catslavery



    My eyes instantly light up when I spot desserts with the magic words #NOBAKE, #RAW and #VEGAN.
    I have tasted some of the best in Tokyo and almost immediately fell apart when I realise no one makes a good mean vegan cake back home. 
    You see, cravings aren’t to be fooled around with. It needs to be fully satisfied.
    While it's easy to poke fun of us whose diets are vegan, lactose-intolerant, gluten free or raw, but these days i can’t just eat my cheese and cream like how i used to.
    After going vegan for a few years now, I definitely had sharper taste buds induced.
    I can tell if my food has white refined sugars in it because my teeth hurts later.
    And I always wonder to myself if I became lactose intolerant before being a vegan or after…
    Then there’s this "I can’t bake." mindset in me. Which puts vegan desserts totally out of reach. 
    I don’t really take instructions well, please avoid asking me why.
    It’s like how I’m unable to do a star jump exercise without taking at least five minutes to analyse the process of co-ordinating my hands and feet and jump all at once.
    This is the probably the main reason why I don’t drive. 
    This #NOBAKE recipe proves that vegan baking can be easy and authentic.

    IF YOU CAN DRIVE, YOU CAN BAKE. X

    RAW VEGAN BANANA CACAO CAKE 
    [NO BAKE]
    Serves 10-12 with a 9" cake pan
    INGREDIENTS
    FOR THE CRUST
    • 200g almond [soak 8hours or overnight]
    • 60g coconut flakes
    • 60g maple syrup 
    FOR THE FILLING
    • 200g cashew nuts [soak 2hrs]
    • 400g organic or gmo free banana
    • 400g water
    • 100g dates 
    • 100g maple syrup
    • 100g coconut oil
    • 100g cacao butter
    • 100g cacao powder
    METHOD
    1. Place almonds, shredded coconut flakes and maple syrup in a food processor and blend until a dough like consistency forms.
    2. Press into the bottom of a 9 inch silicon or springform pan. 
    3. In a blender, combine, cashews, coconut oil, bananas, dates, water, maple syrup, cacao butter and cacao powder. Blend until smooth. 
    4. Pour the filling into your pan and freeze for 4 hours or overnight. 
    5. To serve, let it thaw for 10 - 15 mins before slicing.
  • ← Next Post Previous Post →
  • Leave a comment