Raw Vegan Savoury Cake Recipe

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

Crust:

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

I used

*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

frosting:

1 1/2 cup macadamia, soaked,drained and rinsed

1/2 cup water

1 tbs cranberry, antioxidant mix, beetroot water or yumberry powder

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

Decorate:

dehydrated zucchini strings

mint

edible flowers

black pepper

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 😉