Vegan Cassava cake
What do you need:
500 grams of cassava (peeled and grated),
150 grams (unsweetened) applesauce,
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),
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:
Preheat the oven to 180 degrees and coat your cake tin with baking paper or grease with vegetable butter.
Add all dry ingredients in a large bowl and mix thoroughly.
You put the wet ingredients in a separate bowl. Stir well.
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.
Now fill your cake tin with the batter and put in the oven. The cake is in the oven for 1.5 hours.
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.
When the cake is well cooled you can cut the cake.
Serve the cake with fresh fruit, fruit spread, nut paste or homemade coconut cream.
Does not the cake go right? Put some loose slices in a freezer compartment and put them in the freezer.