About the Recipe
Justin’s first kids cookalong uses an unlikely combination of 2 ingredients, but trust me it makes for an amazing cake with a great texture to please everyone.
- Sunni Patel, PhD
Cucumber is a great source of fibre for children and by adding coconut and flax seeds it increases the amounts further.
Good quality chocolate allows for polyphenol and antioxidants to be included in the mix.
195g semolina flour, or, 195g whole-wheat flour
3 tbsp flax seed
9 tbsp water
195g coconut/brown sugar
130g cocoa powder
2 tsp baking powder
2 tsp cardamom powder
¼ tsp cumin powder
4 tbsp coconut oil
65g coconut (shredded)
325g cucumber (grated)
200-300ml oat milk
Begin by toasting the semolina flour on a low-medium heat until it gives off a nutty aroma and cool (if using whole-wheat flour there is no need to toast).
Meanwhile make some ‘flax-eggs’ by stirring the flax seed and water and letting the mixture sit for few minutes.
In a bowl, sift the flour, sugar, cocoa powder and baking powder.
Add the cardamom powder (by crushing cardamom pods and removing the husks in a pestle and mortar until finely ground) with the cumin powder to the bowl.
Add the coconut oil coconut and cucumber (including any cucumber water) and mix all the ingredients well.
Slowly add milk until you get a cake like batter.
Add the mixture to a well greased/lined cake tin and bake in an oven at 180°C for 40 minutes.
Alternatively steam the cake for 30 minutes.
Cool for 30 minutes, unmould from the tin and serve.