Vegan Flower Power Cake – whoa I just hippie’d out. It sounds like a bit much – not only is it vegan, but you’re also eating flowers. When you think about it, though, that’s a glamorous concept. Plus, the cake delivers a flavor that’s crunchy, lemony, fruity, and sweet. Recipe and image via Green Kitchen Stories.
Ingredients:
Crust
1 1/2 cups (225 g) almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt
Filling
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup (0,8 dl) coconut oil, melted
1/3 cup (0,8 dl) honey or agave nectar
1 tbsp rosehip powder (optional)
Topping
2 medium size pomegranate, seeds
1/3 cup (0,8 dl) frozen raspberries
1/2 lime, juice
Decoration
Organic & edible fresh flowers
For preparation instructions, click here.
