Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vegan Persimmon Cake with Chia Seeds
- 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
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.
(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 %) |
Healthy, because
Persimmons are rich in vitamins C and E, which helps our immune system function well. Chia seeds also contribute plenty of zinc.
Even smarter
Make sure to use trult ripe persimmons in this dish.