Cake of the Day: Vegan Flower Power Cake
Photo: David Frenkiel
Today’s cake is not only loaded with superfoods, but it also features almost every color of the rainbow. It comes courtesy of Stockholm-based David Frenkiel and Luise Vindahl, the husband-and-wife duo behind Green Kitchen Stories, and was inspired by a trip to Sweden’s Rosendal Garden.
Frenkiel and Vindahl start the raw dessert with a grain-free crust made of sunflower and hemp seeds, fill it with a dairy-free mixture of puréed cashews, lemon juice, and coconut oil, and top it with a vibrant pink sauce made from pomegranate seeds and raspberries. Once the cake firms up in the freezer, it gets the floral treatment.
“Crunchy, lemony, fruity and sweet,” they write. “It’s not an exaggeration, this cake is crazy good. Make it tonight.”
You heard them! Now get going.
Get this recipe: Flower Power Cake
Photo: David Frenkiel
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