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Vegan cake without eggs

Vegan no-egg cake

Vegan cakes are every bit as good as regular ones! A wonderful dessert! I'd heard about cakes like this more than once, and I finally made one myself. I loved it! The combination of dried fruit with a chocolate-fruit puree turned out beautifully.

Maria

Recipe author

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Composition / ingredients

Servings:

Oat flour

100

Dried apricots

100

Dates

Prunes

Walnuts

Applesauce

200

Water

100

Bananas

Cocoa powder

Agar-agar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 13 % 5 g

Carbohydrates 77 % 30 g

174 kcal

GI: 45 / 23 / 32

Cooking method

Step 1:

The base.
Step 2:

Chop the walnuts.
Step 3:

Grind the dried apricots, pitted dates, and prunes in a blender. You can also pass them through a meat grinder.
Step 4:

Combine the dried fruit, flour, and nuts.
Step 5:

Mix well until uniform.
Step 6:

Press the mixture into a parchment-lined pan (7 inches / 18 cm in diameter), spreading it evenly over the bottom and tamping it down well.
Step 7:

Put the base in the refrigerator.
Step 8:

The cream.
Step 9:

Pour the water over the agar, stir, bring it to a boil, and cook, stirring, for half a minute.
Step 10:

Peel the bananas and mash them quickly with a fork.
Step 11:

Combine the bananas with the applesauce.
Step 12:

Add the cocoa.
Step 13:

Beat with a mixer until smooth.
Step 14:

While beating constantly, pour the boiling agar into the fruit-and-chocolate puree. Keep beating for another 1 to 2 minutes, until the cream thickens slightly.
Step 15:

Spread the finished cream over the base and smooth it out.
Step 16:

Put the cake in the refrigerator for 5 to 7 hours.
Step 17:

Run a hot knife along the sides of the pan and lift off the cake ring.
Step 18:

Before serving, dust the cake with cocoa and decorate it with dried apricots and prunes.