Vegan Persimmon Cake with Chia Seeds
Vegan Persimmon Cake with Chia Seeds - Perfect treat for those who want to give up animal products.
Healthy, because
Even smarter
Nutritional values
Persimmons are rich in vitamins C and E, which helps our immune system function well. Chia seeds also contribute plenty of zinc.
Make sure to use trult ripe persimmons in this dish.
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 18 ozs Soy yogurt
- 1 ½ ozs Cocoa butter
- 3 Tbsps powdered sugar
- 1 Tbsp Vanilla sugar
- 1 pinch salt
- 6 ozs Buckwheat flour (and some flour for the pan)
- 1 tsp sunflower oil
- 3 Persimmon
- 1 Tbsp Chia seeds
- 1 Vanilla bean
- 1 Tbsp Rice flour
- 2 ozs sugar
- 1 Tbsp cornstarch
- 3 Tbsps Shredded coconut
Preparation steps
Drain yogurt overnight in a colander lined with a cloth strainer in the refrigerator.
Melt cocoa butter, knead in a bowl with powdered sugar, vanilla sugar, 1 pinch salt, buckwheat flour and 3-4 tablespoons cold water.
Grease a 6x9 inch pan with oil and sprinkle with flour. Roll out the dough and place in the pan pressing lightly to form an edge.
Rinse 2 persimmons, trim, puree and strain through a sieve. Grind chia seeds. Scrape seeds from vanilla bean.
Stir persimmon puree in a bowl with chia seeds, rice flour, sugar, vanilla extract, cornstarch and yogurt and spread on the crust. Bake in a preheated oven at 350°F for 45 minutes until golden brown.
Rinse remaining persimmon, trim and cut into slices.
Remove cake from the oven and let cool. Serve garnished with grated coconut and persimmon.
