Happy Easter Vegan Cake
Vegan Easter Treat
Easter should be a time of joy and celebration for our world for all who live here, humans and non-humans alike. Treat yourself and family to my delicious lemon tart.
Lemon Tart
This lemon tart is a lovely conclusion to an elegant dinner! I spent quite a bit of time trying every sort of lemon tart imaginable. Creating the right texture and taste was my goal. I came up with this version. A rich buttery crust with just the right amount of filling. The crust is the same as in the black and white chocolate cake.
Oat or quinoa nut crust
1 cup oat or quinoa flour
2 cups pecans
2 tbsp ground flax
½ tsp ground cinnamon
¼ tsp sea salt
¼ cup brown rice syrup
Preheat the oven to 180°C (350°F), gas 4. Put 2 cups of pecans into a food processor and process until they start to clump, and oils start to release. Transfer the pecan mixture into a large bowl and mix with the rest of the ingredients, except the rice syrup. In a small saucepan, warm the brown rice syrup to reduce its viscosity. Pour into the mixture and mix well. Using your hands, squeeze the dough over and over to combine. You should be able to form a ball with it. If it’s too dry, add a little water. Transfer the pecan dough into a 9 inch push-up fluted flan dish and smooth out evenly. Press down firmly with your fingers, bringing it up along the sides and pressing as firmly as you can. Prick the dough with a fork to make a cross. Bake for 10–12 minutes until slightly golden. Remove from the oven and allow to cool on a wire rack.
Filling
3/4 cup unsweetened organic coconut cream
⅓ cup fresh lemon juice
½ tbsp lemon zest
1 cup maple syrup or rice syrup
½ tbsp agar flakes
2 tbsp kuzu, mixed into ¼ cup filtered water
Desiccated coconut
Whisk the coconut cream, lemon juice, zest, maple syrup and agar flakes together in a saucepan. In a small bowl, mix the kuzu and water to form a paste. Add the kuzu mixture to the pan and heat on a low flame until slightly simmering, stirring constantly to avoid lumping. Once the mixture has thickened, take off the heat and leave to cool for 1–2 minutes, then pour into the prepared tart base. Sprinkle with desiccated coconut and leave to cool. Once at room temperature, cover and place in the fridge for at least 2 hours, or until ready to serve. I prefer to leave overnight. Cut into slices and serve as is or with some fresh sweet strawberries, in season. Makes 8 servings.
In good health
