Spartan War Cake

Spartan War Cake

Spartan War Cake

90 minutes, 9 servings, 147 calories per serving, gluten-free, vegan.

Ingredients

  • ¼  cup cooked and well drained orange splited lentils
  • 1 ¾ cup coconut milk beverage or from a cane (all natural and pure)
  • 2 tablespoons ground flax seed
  • 1 teaspoon xanthan gum
  • ¼ cup coconut oil
  • ½ cup coconut palm sugar
  • ¼ cup chopped dates or date paste
  • 1 cup lentil flour or other gluten free flour
  • 1 tablespoon real vanilla extract
  • 1 tablespoon baking powder
  • ¼  cup cooked and well drained orange splited lentils
  • 1 ¾ cup coconut milk beverage or from a cane (all natural and pure)
  • 2 tablespoons ground flax seed
  • 1 teaspoon xanthan gum
  • ¼ cup coconut oil
  • ½ cup coconut palm sugar
  • ¼ cup chopped dates or date paste
  • 1 cup lentil flour or other gluten free flour
  • 1 tablespoon real vanilla extract
  • 1 tablespoon baking powder

Icing sauce:

  • ½ cup cooked orange splinted lentils
  • 1½  cups organic coconut milk from a cane, light or regular version
  • ½ cup coconut palm sugar
  • 1 cup cooked  and mashed sweet potato

Directions

  1. Pre-heat the oven to 350F.
  2. In a large bowl, soak the flax, lentils, and coconut milk from the cake ingredients.
  3. In the meantime, heat up a sauce pan and cook the dates  and ½ cup of water for 2-3 minutes, while stirring frequently. Remove from the heat.
  4. Add the cooked dates into the bowl with the flax and coconut milk. Add all the other ingredients except for the flour. Stir well.
  5. Then, add the flour and stir again.
  6. Grease a rectangular glass pan of about 7×11 inches and pour the cake mixture into it and set aside.
  7. Place all the ingredients from the icing sauce into a blender and blend it until everything is smooth.
  8. Pour that sauce on top of the cake and bake for 60 minutes.
  9. Remove the cake from the oven and let it cool down for 1-2 hours before cutting it.
  10. Keep in the refrigerator for a longer shelf life.