can we have a cake for lunch and dinner? With this savoury cake, you definitely can! With these Brilliant colours infused with whole foods savoury cake never looked so pretty.
There are a few steps to it but you are free to use whatever vegetables and fillings you have already.
Raw vegan savoury cake
1 cup activated buckwheat
1/2 cup almond pulp (from making almond milk)
1/3 cup activated almond
1/4 cup flax meal
3 tbs lemon juice
pinch of salt
1/2 tsp turmeric
2 tbs olive oil
1 1/2 dates
enough water to bind
Place buckwheat, pulp in a food processor and process into meal.
Add almond and flax meal and process further
add the rest of the ingredients and process till combined.
carefully add water enough to make the dough start sticking together. (should not be too sticky)
grease the tin with olive oil
use half of the crust mixture and spread on the bottom in an even flat layer.
Top with your favourite fillings
*sauerkraut made with chilli and garlic
*thinly sliced cucumber
*marinated mixed leafy lettuce
Spread the rest of the crust mixture and flatten with your wet fingers.
Chill the cake while you are preparing the frosting
1 1/2 cup macadamia, soaked,drained and rinsed
1/2 cup water
1 tsp salt
1/4 cup softened coconut oil
blend all the ingredients except the oil till smooth.
Add the coconut oil and blend again
Frost the cake on top and side in an even layer.
Set till frosting is firm before serving
dehydrated zucchini strings
Did you like this recipe? Are you going to make your version of this cake? let me know how you go and make sure to tag me @shokuiku #shokuiku so I can see the creation