Chodo et Gâteau Fouetté by @healthyalie

1h
Medium

8 servings

🥜

100 g

Cashew Nuts

🌴

6

Medjool Dates

🥛

150 g

Vegan Sweetened Condensed Milk

🥥

300 ml

Coconut Milk

🥛

700 ml

Vanilla Soy Milk

🌼

5 ml

Natural Vanilla Extract

🪵

1

Cinnamon Stick

🌰

2 g

Ground Nutmeg

🧂

0.5 g

Black Salt

🍋

1 lime

Lime Zest

🧂

Sea Moss

🫛

180 ml

Aquafaba

🍎

5 ml

Cider Vinegar

🌾

200 g

Wheat Flour

🍬

100 g

Sugar

🧁

4 g

Baking Powder

🧂

0.5 g

Baking Soda

🫗

15 ml

Neutral Oil

🍋

1

Lime Zest

🪵

1.3 g

Ground Cinnamon

🌰

Ground Nutmeg

🌿

1 tsp

Natural Vanilla Extract

Preparation Steps

  1. Step 1/15

    Place the cashews and Medjool dates in a bowl, then cover them with boiling water.

    cashews
    🌴Medjool dates
    🥣large bowl

  2. Step 2/15

    Soak the cashews and dates for at least 15 minutes, then drain and rinse them thoroughly.

    cashews
    🌴Medjool dates
    🥣large bowl
    🫗fine-mesh strainer

  3. Step 3/15

    Blend the soaked cashews and dates with the coconut milk and 200 ml of the vanilla soy milk until completely smooth.

    cashews
    🌴Medjool dates
    coconut milk
    vanilla soy milk
    🥛measuring jug

  4. Step 4/15

    Pour the blended mixture into a large saucepan, then add the remaining 500 ml vanilla soy milk.

    vanilla soy milk
    🍲large saucepan
    🥛measuring jug

  5. Step 5/15

    Add the vanilla extract, cinnamon stick, ground nutmeg, black salt, and lime zest to the saucepan.

    vanilla extract
    cinnamon stick
    ground nutmeg
    black salt
    lime zest
    🍲large saucepan
    🥄measuring spoons
    🍋zester

  6. Step 6/15

    Heat the chodo over low heat until hot, stirring occasionally without bringing it to a boil.

    🍲large saucepan
    🥄wooden spoon

  7. Step 7/15

    Preheat the oven to 180°C / 350°F, then lightly oil the cake pan.

    neutral oil
    🍰cake pan

  8. Step 8/15

    Whisk together the wheat flour, baking powder, baking soda, ground cinnamon, and a pinch of ground nutmeg in a bowl.

    wheat flour
    baking powder
    baking soda
    ground cinnamon
    ground nutmeg
    🥣large bowl
    🥄whisk
    🥄measuring spoons

  9. Step 9/15

    Whip the aquafaba and apple cider vinegar in a large bowl until stiff peaks form.

    aquafaba
    apple cider vinegar
    🥣large bowl

  10. Step 10/15

    Gradually add the granulated sugar while whipping, then drizzle in the neutral oil and continue whipping.

    granulated sugar
    neutral oil
    🥣large bowl

  11. Step 11/15

    Fold the vanilla extract and lime zest into the whipped aquafaba mixture using a spatula.

    vanilla extract
    lime zest
    🥣large bowl
    🥄spatula
    🍋zester

  12. Step 12/15

    Gently fold the flour mixture into the whipped mixture just until no dry flour remains.

    wheat flour
    baking powder
    baking soda
    ground cinnamon
    ground nutmeg
    🥣large bowl
    🥄spatula

  13. Step 13/15

    Transfer the batter to the prepared cake pan, then bake at 180°C / 350°F for 30 minutes.

    🍰cake pan
    🥄spatula

  14. Step 14/15

    Invert the cake onto a cooling rack, then let it cool completely before slicing.

    🍰cake pan
    🧊cooling rack

  15. Step 15/15

    Serve the hot chodo alongside slices of whipped sweet bread cake, then garnish the drink with extra lime zest.

    lime zest
    🍋zester

Composition

Ingredients

Types

Fruit, Plant-based milk, Spices, Seasoning, Legumes, Grains, Leavening agents, Oils

Ingredients

Cashew nuts, Medjool dates, Vegan sweetened condensed milk, Coconut milk, Vanilla soy milk, Natural vanilla extract, Cinnamon stick, Ground nutmeg, Black salt, Lime zest, Sea moss, Aquafaba, Cider vinegar, Wheat flour, Sugar, Baking powder, Baking soda, Neutral oil, Ground cinnamon

Allergens

Soy, Legumes, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Lactose-free, Plant-based

Calories

465 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 64g, Sugars: 36g, Fat: 20g, Saturated fat: 12g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 3.8mg, Potassium: 520mg, Magnesium: 92mg, Sodium: 205mg

Vitamins

Vitamin C: 3mg, Vitamin E: 1.4mg, Vitamin B6: 0.2mg, Folate: 62mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

measuring jug, measuring spoons, large bowl, fine-mesh strainer, large saucepan, wooden spoon, whisk, spatula, cake pan, zester, cooling rack

Appliances

blender, oven, electric mixer, stovetop

Type

Type

Type Of Dish

Dessert, Drink, Cake

Occasions

Christmas, Holiday, Breakfast, Brunch, Afternoon tea, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Guadeloupean, Caribbean, Antillean, Italian-inspired

Geographic

Guadeloupe, Guadeloupe, Caribbean

Various

Aspect

Texture

Creamy, Silky, Foamy, Soft, Light, Tender

Flavors

Sweet, Warm spice, Vanilla, Coconut, Citrusy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep the cake covered in a cool, dry place,Do not leave prepared chodo at room temperature for more than 2 hours), fridge : 3 days (Store chodo in an airtight container,Store cake in an airtight container,Reheat chodo gently over low heat and stir before serving), freezer : 60 days (Freeze cooled cake slices in an airtight container,Do not freeze the chodo for best texture,Thaw cake overnight in the refrigerator)