Unhealthy treats, Easter breads and sugary eggnog are the classics on every Easter table. But for those who don't always want to reach for the sweet calorie bomb, there is now a healthy and delicious last minute cake recipe that goes beyond the Easter evergreens - the main role is played by our Dragon Bowl . This cake is guaranteed to be the highlight of every Easter brunch.
What is a Naked Cake?
Naked cakes are designed as layer cakes, usually containing thick layers of buttercream or chocolate ganache filling. The typical outer frosting layer is left out and the interior of the cake is completely exposed.
Our vegan Naked Cake
Of course, we don't eat buttercream or the typical ganache. Our naked cake is completely vegan. The bases are prepared with spelled flour and we use applesauce instead of eggs. To make the whole thing a little lighter and create a fruity note, we prepare the cream for the layers with our Dragon Bowl. Not only is this a real eye-catcher, it also tastes incredibly fresh and fruity. And of course – typical Wholey – it is packed with lots of good fruit. Mixed with coconut milk, coconut yoghurt and cashews, the mixture becomes super creamy and is perfect as a frosting replacement.
The cake can be topped with any fruit you like. We chose strawberries and figs.
The recipe for our Naked Dragon Cake
Preparation time: approx. 90 minutes
For a springform pan ø 18 cm
Ingredients for the base:
- 220 g pecans
- 220 g pitted dates
- A pinch of sea salt
Ingredients for the dough:
- 150 g spelt whole grain flour
- 150 g spelt flour
- ½ vanilla pod
- 1 packet of baking powder
- 150 g applesauce
- 1 pinch of salt
- 80 ml sunflower oil
Ingredients for the cream:
- 1 Wholey Dragon Bowl
- 150 g coconut yogurt
- 1 dose of coconut milk (chilled)
- 30 g Cashews
- Sweeten to taste
- some lemon juice
Preparation:
1. Preheat the oven to 200°C top/bottom heat.
2. In a large bowl, mix all the dry dough ingredients together. Now stir in applesauce and oil.
3. Pour half of the dough into an 18 cm springform pan lined with baking paper and bake on a low setting for 20-25 minutes. Loosen the edge of the springform pan, turn the base onto a cake rack and pour the second half of the dough into the pan. Repeat process. Allow both cake layers to cool completely.
4. For the base, mix the pecans and dates with a pinch of sea salt in a high-speed blender until the consistency resembles a loose dough.
5. Line a baking pan with baking paper and pour the date-pecan mixture into it. Distribute them evenly and press them gently with a spoon or your fingers.
6. In the meantime, the cream can be prepared. To do this, spoon out the solid part of the can of coconut milk and beat until foamy. 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 bases. Place the second layer on top and spread with the remaining cream.
8. Then top the cake with fresh fruits, such as strawberries and figs.
We wish you a happy Easter and lots of fun baking. Enjoy!
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