Ayurvedic cake from Lies Ameeuw can be prepared in 30 minutes. You make this dish with Coconut oil & Coconut blossom sugar from Amanprana. This recipe from the Indonesian kitchen is delicious as Desserts, Brunch & Cake and biscuit. It also fits perfectly in a Vegetarian, Vegan & Ayurveda diet.
Ingredients for ayurvedic cake
250 g coconut oil
200 g spelt flour
2 tsp baking powder
200 g unsweetened soy yoghurt
1 tsp mixed spice
Flaked hazelnuts (if you like)
150 g coconut blossom sugar
1 cup dried and stoned dates, raisins and apricots, cranberries, wild figs
Preparation of ayurvedic cake
Soak the dried fruits overnight and then drain. Cut the fruits finely or grind them. Keep a little aside for garnish.
Heat the oven to 180°C.
Mix the coconut blossom sugar, the baking powder, the flour, the finely chopped fruits and the mixed spice together.
Melt the coconut oil and add to the mixture. Mix until smooth.
Stir in the soy yoghurt. It is important for the structure of the cake that the yoghurt is added at the last moment.
Place a sheet of parchment paper in a cake tin and fill with the cake mixture.
Bake the cake for 20 to 30 minutes in the oven.
Then spoon over the rest of the dried fruits. Garnish with hazelnut flakes.
Recipe suitable for:1 pieces
Preparation time: 30 minutes
Total preparation: 30 minutes
Type: Desserts, Brunch & Cake and biscuit
Read more about the Amanprana products that were used in making ayurvedic cake
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.