Rated 5 out of 5 based on 1 votes
- 3 cups wholemeal flour
- 1 cup desiccated coconut
- 3 Tbls baking powder
- 3 Tbls nuttelex sunflower margarine
- 1 splash sunflower oil
- 3/4 cups raw sugar or stevia
- 1/2 x vanilla pot
- 2-3 cups organic soy milk or coconut quensh
- 1 splash sparkling water
- 1 pinch seasalt
- 2 x bananas - cubed
- 1 x pear - cubed
- 1 cup blueberries
- 1 small x lime
- 1 pinch cinnamon
- 1 x luxury dark chocolate - available at big w
- 50ml x water
- 2 tspn vanilla sugar
Start to prepare the fruits.
Cube the banana and pear and mix with the blueberries. Add the juice of half a lime, a pinch of cinnamon and 1 tsp of raw sugar or stevia, mix well and set aside.
Add the flour, coconut, baking powder, margarine, oil, raw sugar or stevia, vanilla pot seeds, soy milk and sparkling water into your food processor and process until you have a smooth dough. You maybe will need more soy milk.
Preheat oven to 170C°
Fill the dough into a baking dish. I used a quarter dish 20 cm x 20 cm.
Top the fruits on top and push down a bit. Place evenly on the cake.
Put the cake into the oven and bake for about 40 min.
Let the cake cool down complete.
To make the ganesh melt the chocolate. Heat 50ml water with 2 tsp vanilla sugar and add the hot melted chocolate and whisk immediately very well.
Spread the chocolate on top of the cake, sprinkle with desiccated coconut and put into the fridge until the ganesh sets. Best is to leave it in the fridge when the room temperature is to high.
Take the cake 30 min before serving out of the fridge and ENJOY
Leave a Review
Looks very appealing
Thanks dear. This cake was AWESOME! The family loved it so much, I have to bake it again today, haha.