I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Hummulicious savoury cake

Starting to explore the world of Vegan Quiche, Pies and Savory cakes, makes me realize how creative you can be with a Vegan diet. This filling savoury Cake with Kale and Pesto, is full of flavour and richness!  


The base
2 cups Buckwheat flour (or any flour you prefer)
½ cup cooked Chickpeas
½ cup Water
1 teaspoon Baking powder
2 tablespoons Olive oil
½ teaspoon Salt

Add Chickpeas, Olive oil, Water and Salt to a food blender and mix until smooth.

Place flour and Baking powder in a bowl and add the Chickpeas. Knead into a solid dough and spread onto a round cake tray.

Bake in oven for 15 minutes at 200º Celcius

The cream filling
100 gram Silken Tofu
2 cups cooked Chickpeas (keep some extra in case you need to add to the batter)
1 Garlic clove finely chopped
½ cup Tahini paste
3 topped tablespoons Nutritional Yeast
The juice of one squeezed Lime
About 150 gram Kale
Salt & pepper to taste

In a blender, mix together tofu, chickpeas, garlic, tahini, nutritional yeast, salt and pepper. Mix until you have a smooth, fairly thick batter (the same consistency as of a thick cake dough). If the batter seems too loose, add more chick peas and blend.

Take out half the batter in a separate bowl, add Kale into the blender and mix thoroughly.

Pour the Kale batter on top of the base in the cake tray and spread evenly. Pour the other batter on top, spread evenly and bake in the oven on 200 degrees for about 25-35 minutes (until the cake has taken a golden brown colour)

Cool down the cake and serve with Vegan Pesto on top.

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