Proso millet is healthy and it has a good structure for a cake ingredient.
Raspberries add a refreshing taste to this dessert and the red cranberry sauce always looks lovely with a cake.
Ingredients:
- 250 g of proso millet
- 1 l of rice milk
- a pinch of sea salt
- 1 teaspoon of vanilla extract
- 40 g of coconut sugar
- 30 ml of agave syrup
- 100 g of margarine
- 2 flax eggs (2 tablespoons of flax seeds and 5 tablespoons of water)
- 400 g of raspberries
- 4 tablespoons of water
- 30 g of coconut sugar
- 120 ml of vegan yogurt
- 3 tablespoons of homemade herb and strawberry syrup
Preparation:
- Cook proso millet with 1 liter of rice milk and a pinch of salt for 30 minutes.
- Make flax eggs, mixing 2 tablespoons of flax seeds and 5 tablespoons of water. Let it jelly up for a few minutes.
- Add vanilla extract, coconut sugar, agave syrup, margarine and flax eggs to cooked proso and mix it together.
- Place the raspberries in a pan and add 4 tablespoons of water and coconut sugar.
Simmer for a few minutes.
- Pour half of the batter in a cake mold and add half of the cranberry sauce.
Pour the rest of the batter on top.
- Place it in a preheated oven at 180°C for 40-50 minutes.
- When done, let it cool in a mold for a few minutes, then place it in a cooling rack and cool down completely.
- Pour the leftover cranberry sauce through the strainer.
Mix it with vegan yogurt.
Pour it on top of the cake.
Drizzle with homemade herb and strawberry syrup and decorate with cranberries.