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© 2019 by Catarina Ferreira 

Banofee & Berries Raw Vegan Cake (FODMAP friendly)

August 19, 2017

 

Every raw vegan cake recipe I've come across looks beautiful, but they all use cashews nuts in the filling and dates in the base, which are both high in FODMAP's. I've created this recipe using macadamia nuts for the filling, banana to bind the base instead of dates, and a gorgeous caramel layer using peanut butter and maple syrup instead of dates. 

 

INGREDIENTS

 

Layer 01 - Base

1/2 cup brasil nuts

1/2 cup buckwheat

1 tbsp coconut oil

1/2 banana

1 tbsp maple syrup

 

Layer 02 - Caramel

60g peanut butter

40ml maple syrup

1/4 sea salt

1 tsp vanilla extract

 

Layer 03 - Banana

1 cup soaked macadamia nuts

2 bananas

1/2 vanilla pod seeds scraped

2 tbsp maple syrup

3tbs coconut oil

 

Layer 04 - Chocolate and Berries

3 tbsp raw cacao powder

100g cacao butter

1/4 cup vegetable unsweet drink (almond milk, oat milk, soya milk)

1 tbsp maple syrup

 

MAKE

 

To make the base, add the brasil nuts and buckwheat to a food processor and pulse until the mixture is in crumbs. Add the coconut oil, maple syrup, banana and pulse again until the mixture starts coming together. Add more coconut oil if needed. Line a small baking tin with baking paper and spoon the mixture on top, pressing it down. Place in the freezer while you prepare the other layers.

 

To make the caramel layer, add the peanut butter, maple syrup, sea salt and vanilla extract to the food processor (don't worry about cleaning it) and mix until silky smooth. Spoon the mixture on top of the base and return to freezer.

 

To make the banana layer, place the banana, macadamia nuts, maple syrup, coconut oil and vanilla seeds to the food processor and mix until smooth. Spoon the mixture on top of the base and return to freezer. While this layer is setting in, prepare the chocolate layer by melting the cacao butter in a bowl over a pot of boiling water. Add the cacao powder, maple syrup and whisk with a fork. Slightly warm the vegetable milk if it was in the fridge  (no need to boil, just to bring closer to room temperature). Place the vegetable milk to the mixture and whisk with the fork. Add more maple syrup if you need.  

 

When the banana layer is settled, pour the chocolate on top until it covers the banana layer. Try to make a thin chocolate layer so it's easier to cut and add the berries on top. Bring it to the fridge until it's time to serve it.

 

Use the chocolate leftovers for decoration. Simply put the bowl back again over a pot of boiling water so it melts down again. Pour on top and sprinkle with nuts when comes to serve it.

 

Enjoy!!! :)

 

 

 

 

 

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