I've been vegan since 2015 so Christmas was almost a little bit problematic for me dining wise.
Fortunately, times have changed and with the plant-based diet becoming more and more popular, we now have so many amazing vegan replacements to serve at the Christmas table. My dear grandma, (god bless her heart) tries every year to make something delish for me and my sister (we're both vegan) so that we don't feel left out from the Christmas feast. This year she made the most amazing traditional Christmas cake that is actually quite popular among Hungarian families during this time of the year. I really wanted to share her recipe with you because it was just simply amazing. Hope you will enjoy it! 

The ingredients:
For the dough:
250g oat flour
100g icing sugar
20g raw cacao powder
1-2 bag of vanilla icing
75-90 ml coconut milk
A decent amount of coconut flakes to your liking 

For the cream:
250g raw chestnut cream
50g icing sugar
100g soft margarine (plant based)

The recipe:
1. Mix the oat wheat, the icing sugar and the raw cacao powder together and add as much coconut milk to it so that it becomes a dough that you can work with. Wrap the dough in a baking paper and put it in the fridge for 30 minutes.

2. For the cream, using a fork, start breaking up the raw chestnut cream into little pieces. Mix the icing sugar and the plant based butter together until you can see foams coming out from the butter. Add the foamy butter to the chestnut cream and mix them all together.

3. Place the coconut flakes on a baking paper, take the cooled dough out of the fridge and put it on the baking paper. Put some icing sugar on a rolling pin and start rolling the dough with it until it becomes approximately a 5mm thick rectangle. Put the chestnut cream on the dough and spread it out evenly. When you’re done, roll it up starting from the longer side of the rectangle. Wrap it in a baking paper and put it back in the fridge for at least 2 hours so that it can cool down. Slice it up and it’s ready to be served! Bon appĂ©tit!

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© Nora A.