Victoria and Joe opened their first Parisian canteen on the banks of the Canal Saint-Martin in 2016 and have just published a book of tempting recipes, IMA Canteen. Vegetarian cuisine (Massot Editions, 2019). Each month, she will pass by the kitchens of Buddhist News to share her secrets with us.
A salad as a main dish, a full plate with everything the body needs – freshly prepared vegetables, raw vegetables, cereals and aromatic herbs – different every day. In three years, Victoria Werlé has developed more than 500 recipes, with touches of the Mediterranean, Asia (purple carrot salad), Eastern Europe (knisch), England (cakes), America from the South… For this first recipe, make way for a dessert!
Cake choco vegan
Preparation time: 20 minutes
Cooking time: 15 minutes
For 6 people
For the cake:
200 ml of coconut milk
200 ml of water
1 dash of vanilla extract
50 ml of coconut oil
100 g dark chocolate, cut into pieces
150 g brown sugar
20 g cocoa powder
300g brown rice flour
1 pinch of salt
1 teaspoon of baking powder
For the frosting:
1 coconut yogurt
1 handful grated coconut
Preheat the oven to 160 ° C.
Melt the coconut milk, water, vanilla extract and coconut oil.
In a bowl, pour the chocolate and sugar.
Pour over the coconut mixture.
Then add the powders: cocoa, flour, salt, yeast.
Butter a 20cm square mold. Pour the batter in and bake on a baking sheet for 15 to 20 minutes at 160°C. Leave to cool in the mould.
Whisk the yoghurt so that it thickens slightly and add the grated coconut. Spread the frosting over the cooled cake using an angled spatula.
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