Pink Zebra cake from Vegan Flavors

What do you need: for 6-8 pieces of cake

Bottom:

40 grams of coconut flour,

2 tbsp grated coconut,

75 grams spelled flakes,

75 ml coconut milk (light, canned),

2 tbsp agave syrup,

35 grams of pistachio nuts (finely chopped),

25 grams of dried cranberries,

1 teaspoon of vanilla,

juice of a ½ lemon,

grater of ½ lemon and a pinch of salt.

Filling:

1 cup of coconut yoghurt (400 ml),

1 cup of coconut yogurt / raspberries (400 ml),

1 teaspoon of Greensweet Extra Sweet

2x 3 grams agar and 2x 100 ml water.

Possibly 4 bags of klopfix (Bio Vegan, Ekoplaza) to make an airy filling.

This is how you make it:

Step 1

Preheat the oven to 170 degrees and coat a cake tin (18 cm) with baking paper and grease the edges with some coconut oil.

Step 2

Put all the ingredients for the soil in a bowl and mix thoroughly.

Step 3

Spoon the mixture onto the cake base and press well. Put the bottom in the oven for 10-12 minutes.

Step 4

Grab two saucepans. In each pan you do 3 grams of agar with 100 ml of water. Bring to the boil while you continue to beat well with the whisk. Let the agar stir for 2 minutes.

Step 5

Add the sweet coconut yogurt + 1 teaspoon of Greensweet in one saucepan. Bring it to the boil again while you keep stirring. In the other saucepan you do the coconut-raspberry yogurt. Also keep stirring well.

Step 6

Do you want an airy filling? Then pour the yogurt mixture into a mixing bowl and add two bags of a knopfix. Beat for more than 5 minutes to a light batter. So you do this twice.

Step 7

Now you are going to pour the filling on the bottom. Do this alternately. First 3 tablespoons white, then 3 tablespoons pink. Repeat this until everything is exhausted.

Step 8

Put the cake in the fridge for at least 2-3 hours.

Step 9

Finish the cake with dried forest fruits and cut the cake into 6 or 8 pieces.

Source / photo: Vegan Flavor