Vegan Persimmon Cake with Chia Seeds

Ingredients

• 500 g soy yogurt alternative (unsweetened)
• 40 g cocoa butter
• 50 g erythritol powdered sugar
• 1 vanilla pod
• 1 pinch of salt
• 150 g buckwheat flour (and some flour for the baking pan)
• 1 tsp coconut oil
• 3 persimmons
• 15 g chia seeds (1 tbsp)
• 20 g rice flour (1 tbsp)
• 50 g maple syrup
• 20 g cornstarch (1 tbsp)
• 20 g shredded coconut (3 tbsp)

Instructions

1. 1.

   Let soy yogurt alternative drain overnight in a cloth-lined colander in the refrigerator.

2. 2.

   Melt cocoa butter over low heat in a small pot. Split vanilla pod lengthwise and scrape out the seeds. Mix cocoa butter, half of the vanilla seeds, powdered sugar, pinch of salt, buckwheat flour, and 3–4 tbsp cold water into a smooth dough.

3. 3.

   Oil a tart pan and dust with flour. Roll out dough, place in pan, and form an edge.

4. 4.

   Wash and peel persimmons. Puree two persimmons and strain through a sieve. Grind chia seeds. Mix persimmon puree with chia seeds, rice flour, maple syrup, remaining vanilla seeds, cornstarch, and soy yogurt alternative; spread over the crust. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes until golden brown.

5. 5.

   Remove cake from oven and let cool. Slice remaining persimmons. Garnish cake with persimmon slices and shredded coconut.