Mocha蛋糕 [無蛋奶] [無咖啡因]

這個Mocha蛋糕並非用咖啡製造，而是有咖啡香味、但絕不含咖啡因的「蒲公英咖啡」，加上味道甘甜的角豆粉焗製而成。小朋友和大朋友都以為自己在享用一杯香濃的咖啡+巧克力飮料唷！

份量（1個7.5吋圓糕餅）：
乾材料：
2杯燕麥粉、3湯匙蒲公英咖啡粉、2湯匙角豆粉、6湯匙椰糖、喜馬拉雅鹽少許
濕材料：
3/4杯橄欖油、1杯沙葛渣（榨汁後的沙葛肉）
咖啡醬材料：
1條熟香蕉、1茶匙蒲公英咖啡粉

做法：
1. 在一大碗內，放入所有乾材料；拌勻。慢慢加入油，然後加入沙葛渣；拌勻。
2. 把糕餅混合物倒入糕餅焗盤內。放入已預熱的烤箱內用200度火烤20分鐘即可。可趁暖或待涼後配以蒲公英咖啡醬一起品嘗。慢用！
3. 咖啡醬做法，把香蕉泥和蒲公英咖啡粉拌勻即可。

烹飪小Tips：
1. 蒲公英咖啡粉可以在香港Loving Hut「愛家」買到
2. 角豆粉可以在香港Club O 店買到
Ingredients (for making one 7.5-inch round cake)
Dry ingredients:
2 cups oatmeal flour, 3 tbs dandelion blend powder, 2 tbs carob powder, 6 tbs coconut palm sugar, Pinch of Himalaya salt
Wet ingredients:
3/4 cup olive oil, 1 cup kudzu residue from juicing
Coffee sauce ingredients:
1 ripe banana (mashed), 1 tsp dandelion blend powder

Instructions:
1. In a big bowl, mix all dry ingredients. Slowly stir in oil and then kudzu, blending well.
2. Spoon cake mixture into prepared cake pan. Bake at preheat oven at 200C for 20 minutes or until wooden stick comes out clean when inserted into the middle. Serve warm or cool with coffee sauce. Enjoy!
3. To prepare the coffee sauce, mix mashed banana with dandelion blend powder.

關於 Grace Wong

Grace Wong是註冊言語治療師，兩個孩子的母親。她熱愛分享健康食品和飲食的知識，她成為素食者已超過22年，親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

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