Sunlit Delights: Vegan Turkish Brunch Sweet

Allergens

Almonds (almond flour), Coconut (coconut cream, coconut sugar)

Ingredients

• 1. 1 cup almond milk 2. 1/4 cup coconut cream 3. 6 oz dark chocolate (70% cocoa), chopped 4. 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg) 5. 1 tsp pure vanilla extract 6. 1/2 cup almond flour 7. 1/4 cup coconut flour 8. 1/2 tsp baking powder 9. Pinch of sea salt 10. 1/3 cup coconut sugar 11. 1/4 cup fresh orange juice 12. Zest of one orange 13. 1/4 cup chopped mint leaves 14. 1 tbsp vegan butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a saucepan over low heat, combine almond milk, coconut cream, and chopped dark chocolate. Stir until fully melted and smooth. Remove from heat and let it cool for a few minutes.
3. In a separate bowl, prepare the flax egg by mixing ground flaxseed with water and set aside for 5 minutes to thicken.
4. In another large bowl, whisk together almond flour, coconut flour, baking powder, sea salt, and coconut sugar. Add the cooled chocolate mixture, vanilla extract, and flax egg, stirring until well combined.
5. Pour the batter into the prepared springform pan, smoothing out the top. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely.
6. In a small bowl, combine fresh orange juice, orange zest, and chopped mint leaves. Drizzle over the cooled cake evenly.
7. Melt vegan butter in a microwave safe dish and use a pastry brush to gently glaze the top of the cake.
8. Slice the cake into 4 equal portions and serve.

Chef’s Insight

This dessert is not only delicious but also a great source of antioxidants from dark chocolate and anti-inflammatory benefits from mint.

Notes

This dessert is a celebration of flavors, combining the richness of dark chocolate with the freshness of mint and orange. The perfect dessert for those looking for a refreshing twist on a classic.