Unhealthy delicacies, Easter breads and sugar-sweet eggnog are the classics on every Easter table. But if you don't always want to grab the sweet calorie bomb, there is now a healthy and delicious last-minute cake recipe aside from the Easter evergreens - in the main role: ours Dragon Bowl. This cake is guaranteed to be the highlight of every Easter brunch.
What is a naked cake?
Naked cakes are designed as layered cakes that usually contain thick layers of buttercream or chocolate ganache filling. The typical outer frosting layer is omitted and the inside of the cake is completely exposed.
Our vegan naked cake
Buttercream or the typical ganache are of course not on our plates. Our naked cake is completely vegan. The bases are prepared with spelled flour and instead of eggs we use applesauce. To make the whole thing a little easier and to create a fruity note, we prepare the cream for the layers with our Dragon Bowl. This is not only a real eye-catcher, it also tastes incredibly fresh and fruity. And of course it is also - typically Wholey - packed with lots of good fruit. Mixed with coconut milk, coconut yoghurt and cashew nuts, the mixture becomes super creamy and is perfect as a substitute for frosting.
The cake can be topped with all the fruits you like. We chose strawberries and figs.
The recipe for our Naked Dragon Cake
Preparation time: approx. 90 minutes
For a 18 cm springform pan
Ingredients for the floor:
- 220 g pecans
- 220 g pitted dates
- A pinch of sea salt
Ingredients for the dough:
- 150 g wholemeal spelled flour
- 150 g spelled flour
- ½ vanilla pod
- 1 packet of baking powder
- 150 g applesauce
- 1 pinch of salt
- 80 ml of sunflower oil
Ingredients for the cream:
- 1 Wholey Dragon Bowl
- 150 g coconut yogurt
- 1 can of coconut milk (chilled)
- 30 g cashews
- Sweeten to taste
- some lemon juice
1. Preheat the oven to 200 ° C top / bottom heat.
2. Mix all the dry dough ingredients together in a large bowl. Now stir in the applesauce and oil.
3. Pour half of the dough into an 18 cm springform pan lined with baking paper and bake for 20-25 minutes on the lower setting. Loosen the springform rim, turn the base out onto a cake rack and fill the second half of the dough into the pan. Repeat process. Let both cake bases cool down completely.
4. For the base, mix the pecans and dates with a pinch of sea salt in a high-performance mixer until the consistency resembles a loose dough.
5. Line a baking pan with parchment paper and fill it with the date and pecan mixture. Spread them evenly and gently press them down with a spoon or your fingers.
6. In the meantime the cream can be prepared. To do this, spoon out the firm part of the can of coconut milk and beat until frothy. Stir in the smoothie bowl, yoghurt, possibly cane sugar or vanilla sugar and a little lemon juice and chill until ready to use.
7. After cooling down, you can start stacking. Spread half of the cream on one of the floors. Put the second base on top and brush with the rest of the cream.
8. Then top the cake with fresh fruits like strawberries and figs.
We wish you a happy Easter and lots of fun baking. Enjoy!