Vegan cake with orange blossom water and crispy muesli
For about 4 people :
- 200 g flour
- 150 g panela sugar
- 200 g natural soy yogurt
- 60 ml deodorized coconut oil (previously heated)
- 2 tablespoons orange blossom water
- 2 tablespoons baking powder
- 1 pinch of salt
- 70 g raw cocoa chips
For the ganache:
- 170 g dark chocolate
- 30 g deodorized coconut oil
- 135 ml natural soy yogurt
- some banana-vanilla muesli (example the one from the brand Kokoji)
Start by heating the oven to 180 degrees.
In a large bowl, pour the flour, sugar and baking powder. Mix everything.
Add orange blossom water, coconut oil, raw cocoa, salt and soy yogurt. Mix again until the paste is smooth.
Place a piece of kitchen paper on a cake pan.
Pour in the mixture.
Bake for about 45 minutes.
Let cool down and set aside.
Meanwhile, prepare the ganache by pouring the previously cut chocolate pieces with the coconut oil in a pan.
Melt over low heat, stirring constantly with a wooden spoon until the mixture thickens and is well mixed.
Add natural soy yogurt to the preparation.
Finish by spreading the chocolate ganache generously on top of the cake with a spatula.
Put some banana-vanilla muesli on the top.
Let cool down in the fridge about 15 to 20 minutes and it’s done!
The recipe is realized in collaboration with the brand Kokoji