I share a new vasilopita recipe every year, and this year is no exception. This recipe is a vasilopita cake that’s refined sugar-free, with chocolate chips and chopped dates, and with 5-cereal self-rising flour by Miloi Agiou Georgiou. It’s delicious, fluffy, and aromatic, waiting for the lucky one who will get the hidden coin.
What we are going to need
- Egg. Prefer free-range eggs or organic, at room temperature.
- Milk. Plant or animal, anything you happen to have in your fridge.
- Butter. Prefer 100% animal butter, so cow or goat, or even better, ghee butter. You can substitute half of it with olive oil.
- Honey. For children over the age of one year old. Alternatively, you can use white petimezi or maple syrup.
- 5-cereal self-rising flour by Miloi Agiou Georgiou. The 5-cereal self-rising flour is whole grain, and as its name suggests, it is made of 5 different cereals: soft wheat, spelt wheat, emmer wheat, oats, and barley. I don’t need to mention that it’s much more nutritious than the normal self-rising flour, and it also grants a unique flavour to our dessert. It’s a great source of plant fibres for our organisms, and it’s rich in protein.
- Dates. Chopped, for additional sweetness and flavour.
- Vanilla. Vanilla extract is optional.
- Zest. Lemon or orange, depending on your tastes. In any case, choose unwaxed fruits, and avoid adding the white part of the skin, or it will get bitter.
- Chocolate chips. Optional, and of course, sugar-free. I know that they’re not easy to find, but they exist.
Tips
- Every oven is different, so check often.
- For the honey vasilopita, I used a cake tin 25 centimetres wide. For a smaller one, make half the dosages.
- Turn the vasilopita over to decorate to your liking. That way, it will be flatter and easier to work with.
- Some ideas for decorations include shredded coconut (like here), coconut flour, cocoa, almond flour, pomegranate, lemon icing, coconut frosting, almond flakes, various vasilopita decorations, and anything else your imagination can conjure up.
- Place the coin in the vasilopita cake at the end, after the vasilopita has been baked and cooled down.
- Remove from the tin only after it has cooled down completely.
- Can be stored in the freezer, too.
How the little hands can help
- First, ask them to separate the liquid from the solid ingredients.
- Then, let them add the pre-weighed ingredients to the bowl, and mix the mixture.
- After that, they can help you pour the mixture into the tin, and they can also oil the tin.
- While the vegan vasilopita is being baked, ask them to help you tidy up the kitchen.
- Finally, allow them to decorate the vasilopita however they want, just give them options for ingredients they can place on it.
Along with the little hands, we wish you a 2023 that’s full of smiles and hugs! Happy new year, with health and prosperity for everyone!
See more
- New year’s with tsoureki aroma
- Vegan βασιλόπιτα με λευκό πετιμέζι
- Sugar-free chestnut truffles – “troufakia
Preheat the oven to 170°C.
Butter and flour the tin and set aside.
Beat the eggs in a bowl, then add the honey, the melted butter, the zest, the vanilla, and the milk and mix thoroughly.
In a deep plate, add the chocolate chips and the chopped dates along with 2 Tbsp. from the flour, and mix them thoroughly, then set aside.
Mix the 5-cereal self-rising flour with the baking powder and add them to the bowl with the liquid ingredients little by little while mixing.
Finally, add the floured chocolate chips and chopped dates and mix thoroughly with a spatula.
Transfer the mixture to the cake tin and bake for 35–40 minutes, or until a knife inserted inside emerges dry.
Set aside to cool completely, then remove from the tin.
Add the coin.
Decorate and serve.
Ingredients
Directions
Preheat the oven to 170°C.
Butter and flour the tin and set aside.
Beat the eggs in a bowl, then add the honey, the melted butter, the zest, the vanilla, and the milk and mix thoroughly.
In a deep plate, add the chocolate chips and the chopped dates along with 2 Tbsp. from the flour, and mix them thoroughly, then set aside.
Mix the 5-cereal self-rising flour with the baking powder and add them to the bowl with the liquid ingredients little by little while mixing.
Finally, add the floured chocolate chips and chopped dates and mix thoroughly with a spatula.
Transfer the mixture to the cake tin and bake for 35–40 minutes, or until a knife inserted inside emerges dry.
Set aside to cool completely, then remove from the tin.
Add the coin.
Decorate and serve.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
