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What do you need:

500 grams of cassava (peeled and grated),

150 grams (unsweetened) applesauce,

25 grams of Greensweet Extra Sweet

30 grams egg-ersatz + 120 ml water (mix well together and let stand for a while),

juice of 1 lime,

grater of 1 lime,

200 ml coconut milk (from canned),

8 grams Greensweet Icing,

1 tbsp cinnamon, 300 g self-raising flour,

15 grams of tartar baking powder,

pinch of salt

100 grams of black mulberries (or other dried fruit).

This is how you make it:


Step 1

Preheat the oven to 180 degrees and coat your cake tin with baking paper or grease with vegetable butter.

Step 2

Add all dry ingredients in a large bowl and mix thoroughly.

Step 2

You put the wet ingredients in a separate bowl. Stir well.

Step 3

Pour the wet mixture through the flour and stir well. When the flour is properly absorbed, you can add the black mulberries and the stewed cassava. Spatulate this well.

Step 4

Now fill your cake tin with the batter and put in the oven. The cake is in the oven for 1.5 hours.

Step 5

Remove the cake from the oven and allow to cool for 10 minutes. The cake can be left to cool for 10 minutes on a cake rack.

Step 6

When the cake is well cooled you can cut the cake.

Step 7

Serve the cake with fresh fruit, fruit spread, nut paste or homemade coconut cream.

Step 8

Does not the cake go right? Put some loose slices in a freezer compartment and put them in the freezer.


Source / photos: Vegan Flavors