Vegan Torta al Vino
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 246.6
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 26.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.1 g
- Protein: 7.3 g
View full nutritional breakdown of Vegan Torta al Vino calories by ingredient
Introduction
Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast. Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast.Number of Servings: 12
Ingredients
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50 g Cookin' Greens Chopped Kale, steamed
20 g seedless (preferably wine-making) grapes
12 oz low fat silken tofu
1/4 cup olive oil
1 tsp vanilla
3/4 cup dry, full-bodied red wine
1/2 cup sugar
12 packets Krisda stevia
1 cup flour
1 cup spelt flour
1 cup ground almonds
1/2 tbsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 1/4 cups small sweet (preferably wine-making) grapes, divided
1/2 cup slivered almonds
Directions
Preheat the oven to 375F and grease a 10" springform pan.
In a blender or small food processor, puree the kale and 20 g of the grapes until smooth.
Add the tofu, oil, vanilla, wine, sugar and stevia, puree completely.
Whisk together the flours, almonds, baking powder, baking soda and salt.
Add the pureed mixture and mix until smooth, then fold in 1 cup of the grapes and the almonds.
Scrape into the pan and top with remaining grapes.
Bake 55 minutes, until tests done.
Cool in the pan 30 minutes before unmoulding.
Serving Size: 1 slice (1/12)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a blender or small food processor, puree the kale and 20 g of the grapes until smooth.
Add the tofu, oil, vanilla, wine, sugar and stevia, puree completely.
Whisk together the flours, almonds, baking powder, baking soda and salt.
Add the pureed mixture and mix until smooth, then fold in 1 cup of the grapes and the almonds.
Scrape into the pan and top with remaining grapes.
Bake 55 minutes, until tests done.
Cool in the pan 30 minutes before unmoulding.
Serving Size: 1 slice (1/12)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.