Recipe for the tastiest vegan Bounty cake
Coconut and chocolate remain a winning combination. Besides being incredibly delicious, this Bounty cake from the book Easy Vegan is also completely plant-based.
The book Easy Vegan was written by Sanne van Rooij of Living the Green Life. It is packed with the most delicious vegan recipes, and this cake is definitely one you’ll want to make. It does need to set in the refrigerator overnight, but at least you’ll have something to look forward to.
Making Bounty cake: here’s how
Place the dates, walnuts and 75 grams of desiccated coconut in your food processor and blend until everything sticks together. Press this into the baking tin and place in the refrigerator.
Boil the cashews for 10 minutes until soft, then place them in the food processor together with 200 milliliters of coconut milk, the coconut oil, the remaining 50 grams of desiccated coconut and maple syrup. Blend everything finely. Spoon this onto the base of the coconut cake and place it back in the refrigerator.
Pour the remaining 200 milliliters of coconut milk into a saucepan and heat it. Break the chocolate into pieces and stir them into the coconut milk. Stir until completely melted. Pour over the coconut layer of the Bounty cake and place it in the refrigerator overnight.
Title: Easy Vegan
Author: Sanne van Rooij
Price: € 20
Publisher: Kosmos Uitgevers
Also read:
- Vegans share the saddest birthday desserts they received
- Eating vegan within the Arctic Circle is almost impossible
- Vegan gets furious about non-vegans eating tofu
