Sponge cinnamon Christmas cake
A very simple, quick, vegan, cinnamony, fluffy coconut cake that you will love. She smells the whole house and solds like hot cakes .
Cake & Dessert General Coconut oil
- 400 g young coconut meat
- 200 g Organic dates
- 250 ml filtered water
- 100 g shredded buckwheat or buckwheat groats
- 100 g oats
- 30 g cinnamon or gingerbread spices
- coconut oil to grease the cake pan
- a little coconut or other flour to sprinkle the cake pan
First, mix cinnamon or gingerbread spice with buckwheat and oatmeal to create cinnamon flour. If you don't like buckwheat, you don't have to worry about its specific taste being felt in the recipe. When you mix it with cinnamon, it doesn't smell at all. But some buckwheat is really excellent in terms of taste, it always depends mainly on the brand. For example, buckwheat from Bio Nebio or Country Life is great.
Pour the cinnamon mixture into a bowl. Then we put the coconut pulp, dates and water in the blender and mix the cream, which we pour into the bowl with the cinnamon mixture. Mix the dough.
We prepare a cake mold, grease it with coconut oil, sprinkle it with coconut flour and pour the dough into it. Bake at 160°C for about 45-60 minutes.
Our tip: It is possible to add, for example, 3 more bananas or other fruit to the dough and the cake will have a fruity taste. Or maybe ground poppy seeds, cocoa, cardamom, vanilla or carob. Either way, you will always be successful and fabulous!