How long does flourless cake with walnut and fig crust [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make flourless cake with walnut and fig crust [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make flourless cake with walnut and fig crust [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is flourless cake with walnut and fig crust [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does flourless cake with walnut and fig crust [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Flourless Cake With Walnut and Fig Crust
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Beet Recipes

Flourless Cake With Walnut and Fig Crust [Vegan]

Dairy Free

Vegan

This beautiful raw cake is made with fresh beets, creamed coconut, and almond milk. It’s earthy, rich, wholesome, and utterly delicious. Decorate with some raw cacao nibs, flaked coconut, edible flowers, or drizzle some melted chocolate over. Whichever way you choose, it's sure to be delicious!

Ingredients You Need for Flourless Cake With Walnut and Fig Crust [Vegan]

For the Crust:

1 1/2 cups walnuts
8 dried figs
2 tablespoons raw cacao
1/2 teaspoons cinnamon
A pinch of sea salt

For the Beet Layer:

2 cups beets, peeled and finely grated
1 cup coconut butter or creamed coconut
2 tablespoons coconut oil
2 tablespoons almond milk
2 tablespoons maple syrup

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How to Prepare Flourless Cake With Walnut and Fig Crust [Vegan]

Prepare a round 8-inch springform cake tin.
Peel and finely grate beetroot and set aside.
Place the walnuts into food processor, pulse a few times until they are well chopped. Add figs, cacao, cinnamon, and sea salt and blend until the mixture comes together. Spoon the mix into the cake tin, spread evenly onto the base, and press tightly down. Place into refrigerator to set.
In a double boiler, gently melt coconut butter with coconut oil. Leave to cool for a bit then place into food processor. Add beetroot, almond milk, and maple syrup and blend until smooth. It will be a thick mix.
Spoon onto the crust layer and smooth out the top.
Place into freezer for at least 1 hour, to set.
Once set, gently remove from the tin and place onto a serving dish.
Decorate with your choice of toppings and serve.