Sunday, July 24, 2016


I've came up with this recipe very spontaneously, basically using ingredients that I could currently find at home. I wasn't expecting anything too spectacular, but based on my family's opinion and my own (obviously) it turned out way better than expected. I've made this cake a couple of times in this month already, so I guess it says a lot. 

(if you use small springform pan, you may want to halve the amount)

  • 2 1/2 cups all-purpose flour
  • 2 tbsp corn flour
  • 3/4 cup cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon 
  • 1 tbsp apple cider vinegar 
  • 3/4 cup applesauce 
  • 3/4 cup vegetable oil 
Combine wet and dry ingredients separately, then mix them together. Pour the batter into the pan and bake at 180 C for approximately 30 mins. After it's done, let it cool down for at least an hour. 

  • 200 g dried dates (soak them for 30 mins beforehand) 
  • 200 g nuts (I used peanuts, but I think cashews would work better) 
  • 4-5 tbsp powdered sugar
  • pinch of salt
Blend all ingredients together, you can also add a bit of coconut milk to make blending easier and add creaminess. Pour the sauce on the crust. 

  • 2 1/2 cups soy milk 
  • 2 tbsp coconut oil
  • 1/3 cup all-purpose flour
  • 1/3 cup cane sugar
  • vanilla extract
Pour 2 cups of soy milk to the pan, add coconut oil, vanilla extract and bring to the boiling. In the meantime mix 1/2 cup of soy milk with flour and sugar until thoroughly combined. Then slowly add to the boiling milk and simmer for a couple more minutes, mixing the whole time. After it's done, let it cool down for at least an hour. Pour the custard on the cake and decorate with fruits (I find that sour fruits work the best, as the rest of the cake is very sweet).