The vegan cake you want to bake today

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: vegan Bounty cake.

Coconut and chocolate remain a winning combination. This Bounty cake from the book Easy Vegan is not only very delicious but also completely plant-based.

The book Easy Vegan is written by Sanne van Rooij from Living the Green Life. It is filled with the tastiest vegan recipes, and you definitely want to make this cake. It needs to set in the fridge overnight, but at least you have something to look forward to.

Sanne van Rooij about this recipe: “You can make the most delicious things from chocolate and coconut. Think of a Bounty smoothie, Bounty bars, or a Bounty cake! The latter is one of my showpieces. This cake is so delicious that everyone who eats it suddenly becomes a bit enthusiastic about plant-based eating. Because: ‘Hey, if this is vegan, then the rest can't be that bad!’ Are you having friends or family over and really want to serve them something special? Then this Bounty cake is an option.”

How to make a vegan Bounty cake
1. Put the dates, walnuts, and 75 grams of coconut flakes in your food processor and mix until everything sticks together. Press this into the baking pan and place it in the fridge.

2. Boil the cashews for 10 minutes until they are soft and add them, along with 200 milliliters coconut milk, coconut oil, the remaining 50 grams of coconut flakes, and the maple syrup to the food processor. Blend everything until smooth. Spoon this onto the bottom of the coconut cake and return it to the fridge.

3. Pour the remaining 200 milliliters of coconut milk into a saucepan and heat. Break the chocolate pieces and stir them into the coconut milk. Stir until they are completely melted. Pour over the coconut layer of the Bounty cake and let the cake set in the fridge overnight.

Title: Easy Vegan
Author: Sanne van Rooij
Price: €20
Publisher: Kosmos Publishers