Written by Petra Denk
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Best of Raw & Superfood is nominated for the Food Blog Award and goes to the top 15 finale in Hamburg in Germany!! A great time for the first appearance of my raw vegan Linzer Torte - my own recipe creation!
May I introduce: Her Majesty, the Linzer Torte. Raw and vegan - and my own recipe creation :). Why I'm introducing this cake so formally has a special reason: First, I am invited to the Food Blog Award 2015 in Hamburg - my blog is among the top 15!! You sure can imagine, that I feel sooo honored that my 5-month-old blog is invited :-) !! And I'm glad to finally get to know Hamburg, a city of which I have heard so many good things, but never have been there! So please: Keep your fingers crossed for me on November the 4th 2015.
And as I allready mentioned, my raw vegan Linzer cake is something special :) - firstly because I love Linzer cakes, because they are so incredibly delicious, and the other reason why I am proud of it is, that my Google search showed that it might be the first raw vegan one! :-)
I have skipped eggs, flour and the butter I replaced them with ground almonds and coconut oil. Oh, and the jam I made from currants, some agave syrup and chia seeds. So I hope you will enjoy this raw vegan speciality, which tastes great!
conclusion to this post:'m really looking forward to the trip to Hamburg and about the nomination !! Thanks in advance for keeping your fingers crossed, that my blog an me will be successfull:) !!
Many busserl (that's Viennese for "kisses") and love,
your Petra Elisabeth
Raw Vegan Linzer Torte
3/4 cup coconut oil (melted)
½ cup dates (chopped)
½ cup agave syrup
1 cup grated almond
1 cup almond flour
½ teaspoon lemon zest (grated)
½ teaspoon cinnamon
1 pinch of cloves (crushed)
4 tablespoons chia seeds
1 cup currants (fresh or frozen) mashed
2 tablespoons agave syrup
Mix the dates in a blender, add the remaining ingredients to form a smooth dough. Press 2/3 of the dough in a springform pan bottom with a 1-2 cm border, form long strips out of the remaining dough and put them aside. Meanwhile prepare the filling: put 4 tablespoons chia seed into the pureed currants (with a blender) and soak them for 10 minutes and stir occasionally, until the sauce thickens. Pour the thickened fruit sauce over the dough on the bottom. Put the cake in the freezer for about an hour, then take the long dough stripes and lay them on the frozen cake to form a grid. Dry the cake in a dehydrator or in the oven at 45 degrees Celsius for about 2 or three hours until it is dried but still a little bit juicy in the middle. The cake can easily be kept in the freezer for several weeks.
Maybe I was too fast in calling my cake "the only raw vegan" - perhaps you have already found another raw vegan version somewhere or even invented one by yourself? If yes, please comment here!! :)