Awesome Vegan Kiwi Cake
Ingredients
- 4 kiwi fruits
- 2 tbsp. lemon juice
- 35 g (1.2 oz) chia seeds (3 heaped tbsp.)
- 250 g (2 cups) spelt flour
- 50 g (1/2 cup)desiccated coconut
- A pinch of salt
- 1 tsp. baking powder
- 1 tsp. baking soda (or more baking powder)
- 60 g (2.1 oz) margarine
- 100 g (3.5 oz) raw cane sugar
- 1 tsp. ground vanilla or 1-2 tsp. vanilla extract
- Optional for an intense green coloring: 2 tsp. Matcha tea powder
- Optional: 1 tbsp. poppy seeds
Instructions
- Peel 4 kiwis and puree them with 1 tablespoon lemon juice in a blender.
- Stir three heaped tbsp. chia seeds into the kiwi puree and leave to swell in the fridge for at least 2 hours. Stir the puree once in between. The chia seeds should thicken nicely and turn the the kiwi puree into a jelly-like mass.
- Grease baking tin with margarine and dust with some flour. Preheat oven to 180° C/ 356°F fan.
- Sift the flour into a bowl and mix loosely with the desiccated coconut, a large pinch of salt and 1 heaped tsp. of baking powder and 1 tsp. baking soda.
- Melt the margarine in a pot, whisk in thoroughly raw cane sugar and the vanilla extract.
- Stir the kiwi -chia-jelly into the flour mixture and immediately afterwards add the melted margarine-sugar mixture. Then stir the dough vigorously with a spoon until the ingredients are evenly mixed.
- Finally, for a nice coloring and as an optional measure, stir in 2 tsp. of Matcha tea powder and fold in 1 tbsp. of poppy seeds.
- Spread the dough into the greased baking tin.
- Bake the kiwi cake at 180°C/356°F fan for 30-35 minutes. About 10 minutes before the end of the baking time, cover the cake with some parchment paper so that the surface does not brown too much.
- After the baking time (stick test) let it rest for another 10 minutes in the residual heat with the oven door slightly open.
- Allow to cool the cake for at least 30 minutes before cutting. Enjoy this delicious kiwi cake!
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