Fall decoration & Vegan Dinosaur Cake recipe
The colors of fall are a great inspiration to me, all the trees bright up with wonderful shades of orange, brown, yellow and red. When the weather can otherwise be depressing with rain and cloudy days these colors bring a lot joy to me. I picked up some maple leaves, rowan tree berries and reeds on my walk outside and made this fall centerpiece to bring the autumn feel to my house as well.
As promised here is the recipe for the vegan dinosaur cake. We celebrated our boy's 3rd birthday about a month ago and I needed to make a cake without egg, without milk, without gluten. On Pinterest most raw nut cakes are quite big and it can be quite costly buying so much nuts. After looking for some ideas on the internet I ended up creating my own cake recipe. The cake was very sweet hence smaller cake was fine. The cake was super easy to make and tastes even better after few days. Sorry for bad quality of the picture.
Enjoy the recipe!
Ingredients
60g walnuts (Pecans work as well)180g fresh dates (pitted)
120g cashews (soaked in water overnight)
1 tablespoons honey
Juice from 1 lemon
1/2 cup water
1-2 tablespoons cacao powder
1 teaspoon vanilla extract
To make the crust blend in a food processor together 60g walnuts and 90g fresh dates until it all starts to stick together. I used a hand blender to get the right consistency. Press into the cake pan, I used a small bread loaf pan covered with plastic wrap. Put in the fridge.
To make the cake blend together rest of the ingredients (90g dates, 120g cashews, honey, lemon juice, cacao powder, vanilla extract) except water. Add water little by little until the consistency of yogurt. Pour onto your crust and let it set overnight or for at least 12 hours in the fridge. You can also freeze the cake like I did, but the take out from the freezer 1-2 hours before serving.
Decorate if you want. I used Cacao Halva, glutenfree breaksticks, dried fruit pieces (sucat) and toy dinosaur for decoration.
