Vegan cakes for every taste
Better Late than never posting these recipes for my vegan cakes and cupcakes. I haven't been making any "healthy" cakes lately and have been browsing through some of the yum ones that I have made. Boy, I am having some serious cravings over here! Just can't wait to move into our house already so I can get baking again!
The thing is, they are so easy to make and I would say that your guests won't even know the difference.. so it's our little secret. I have four awesome recipes for you today: Tiramisu, Strawberry & cream, Pineapple fudge cake and Chocolate and pear. Most people I know love these combinations... except if you're nor a dessert person.
Next time I'll share: Matcha green tea cheesecake, Espresso cake , Cinnabun cake and Kiwi and caramel cheesecake so you just have to stay tuned for those ones...
The best Tiramisu
Ingredients:
2 cups gluten free flour (soy flour/Buckwheat or Tapioca)
1 cup shredded coconut
1 cup of un-pitted dates
1/2 cup almond milk (add more if you need to)
1 mashed banana
1 tbsp coconut oil
1 tbsp agave/maple syrup
Pinch of salt
1/2 tbsp baking powder
1/3 cup cocoa
Espresso syrup
1 tbsp instand coffee/espresso powder
2/3 cup boiled water
1/3 cup agave/maple syrup
Frosting
1 can chilled coconut cream
1 cup syrup soaked maraschino cherries
1/3 cup cocoa
Method:
1. Place the banana, dates and almond milk in a blender. Blend till smooth.
2. Remove and add the gluten free flour, coconut, coconut oil, agave, baking powder, salt and cocoa.
3. Pour in to a cake pan and bake for 15-20 minutes @180°C.
4. Once the cake is cooled, poke holes in to the cake and then pour over the espresso mixture until the cake has soaked up all the syrup.
5. Remove the chilled can of coconut cream from the fridge. Pour in to a cooled whisking bowl. Whisk until the coconut cream stiffens gradually, add the vanilla essence and a bit of the agave syrup until it is sweet enough for you.
6. Scoop out the icing and smear it on to the cake. Decorate with the maraschino cherries, extra coconut and sift over the cocoa powder.
7. Place in the fridge to cool.
Strawberry and cream dream cake
Ingredients:
4 cups of shredded coconut
1 cup whole buckwheat or oats
2 bananas
1/2 cup almond milk
1/2 cup peanut butter
1/3 cup coconut sugar or brown sugar
Pinch of salt
1/2 tsp baking powder
Strawberry compote
1 cup strawberries
1/2 cup coconut sugar
Frosting
1 tbsp lemon juice
3 cups of soaked cashews
2-3 mint leaves
1/2 cup of agave/honey/maple syrup
Method:
1. Place the bananas, buckwheat, almond milk, peanut butter, coconut sugar in a blender. Blend till smooth.
2. Remove and scoop in to a bowl and add the shredded coconut, salt and baking powder.
3. Pour in to two cake trays and bake for 20 minutes at 180°C.
4. Place your washed and sliced strawberries in to a pot alongside the coconut sugar and lemon juice.
5. Boil for 10-15 minutes on medium to low heat until the strawberries are soft and jam like.
6. For the frosting: Soak the cashews over night covered in water. Remove and place into blender, add the lemon juice, almond milk, mint leaves and your sweetener of choice. Blend till smooth, you can add a bit of almond milk to get the right consistency.
7. Let the cakes cool down completely and then decorate with the cashew frosting and lastly the cooled strawberry compote.
8. Place in the fridge till serving time...yum! Melt in your mouth!
Caramel Pineapple cake
Ingredients:
3 bananas
1 cup canned pineapple
1/2 cup peanut butter
1/3 cup agave
1/2 tsp vanilla essence
1/2 cup dried prunes or dates
1/2 cup dried bananas (can be replaced by other dried fruit of your choice, like apples or apricots)
1/2 tsp cinnamon
1/2 cup almond milk
2 cups of shredded coconut
1/2 tsp baking powder
pinch of salt
Peanut butter fudge layer:
1 cup Peanut butter
2 cups shredded coconut
1/3 cup agave
Caramelised macadamias:
1/3 cup agave/honey
1 cup salted macadamias and pecans
Frosting:
1 can chilled coconut cream (375ml)
1/3 cup coconut sugar or brown sugar
Dried pineapple
Method:
1. Place the bananas, pineapple, agave, peanut butter, vanilla essence, dried prunes, cinnamon and almond milk in a blender. Blend till smooth and then finally add the coconut, baking powder and salt.
2. Pour into the cake tray and bake for 15-20 minutes at 180°C till brown and cooked through. Let it cool down.
3. Mix the peanut butter fudge layer together and microwave for 1 minute till nice and pliable. Pour into a round cake tray lined with parchment paper and let it set in the fridge.
4. Place the nuts on to a parchment lined baking tray, add the agave till the nuts are fully covered and bake for 10 minutes at 180°C. 5. For the frosting: Pour the chilled coconut cream into a bowl and whisk till stiff peaks form, add the coconut sugar and whisk a little longer.
6. When the cake has cooled down, layer with the coconut frosting, placing the peanut butter fudge layer(preferably)on the bottom, decorate with the caramelized nuts and shredded pineapple.
7. Place in the fridge until serving time. Goes so well with a Chai latte! Just saying!
Chocolate pear cake
Ingredients:
2 bananas
2 cans of pear halves in juice
1 cup salted peanuts
1/2 cup almond milk
5 prunes or depitted dates
1 1/2 cup coconut
1/2 cup coconut milk
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 cup cocoa
Pinch of salt
Frosting
1/2 cup peanut butter
1/3 cup agave/honey
1/3 cup cocoa
Dried pears
1 pear
1/3 cup agave or honey
Method:
1. Place the bananas, almond milk, prunes, coconut milk, vanilla essence, cinnamon, cocoa and salt in a blender. Blend till smooth.
2. Add the shredded coconut whilst blending.
3. Place the salted peanuts at the bottom of your cake tray, pour the dough over and then press in the pear halves. Bake for 20-25 minutes at 180°C. Remove to cool.
4. Melt the peanut butter in the microwave for 1 minute, add the agave and the cocoa till you have a chocolate like frosting.
6. Slice the pear very thinly length wise, drizzle over the agave or honey and bake for 10 minutes till crispy at 180°C or you can dry it out for 1 hour at 100°C.
7. Decorate the cake with the chocolate frosting, dried pears and the pecans.
8. Place in the fridge till serving time.
I have a couple of more cake recipes to share...so don't miss it. But for now I also have these cupcake recipes that I posted on Facebook a while back just in case you missed it.
Ingredients for the dough:
4 ripe bananas
2 1/2 cups shredded coconut
125g almond flour
1/2 cup flaxseed meal
1 cup almond milk
1/2 cup agave or honey
1/2 cup peanut butter
Salt
1 tsp Vanilla essence
1. Place all these ingredients in a blender and blend till smooth. Divide the dough in to five equal bits.
Frosting:
2 cans of chilled coconut cream
1/2 cup agave/ honey/ brown sugar
1. Whisk up the coconut cream till it becomes stiff. Add the sweetener gradually whilst whisking.
2. Divide in to five separate bowls and then place back in the fridge and keep cool till it's time to ensemble your cupcakes.
Chocolate and peanut butter coins:
1/3 cup coconut oil
1/3 cup cocoa
1/3 cup honey/agave
1/3 cup peanut butter
1. Melt the coconut oil and add the rest of the ingredients.
2. Pour a tablespoon of the frosting onto parchment paper or into round molds to form the coins, decorate with extra nuts and golden cake powder.
3. For the peanut butter coins-use the exact recipe but leave out the cocoa powder.
4. For the dipped cherries: Use the same recipe for the chocolate coins. Dip the cherries in the chocolate mixture for the Black forest cupcakes.
Place all in the fridge till decorating and eating time!
Salted banana
1. Scoop the batter in to the paper cups and bake.
2. Add 1/2 cup sugar free peanut butter to the frosting and when the cupcakes are cooled, frost them and decorate with banana chips and peanut butter coins.
Raspberry and lime
1. Scoop the dough in to the paper cups only half way, press a raspberry in the centre and fill it up. Let them bake for 20 minutes 180 degrees celsius and cool down.
2. Grate the grind of one lime and slice to press out the juice.
3. Add bit of the lime grind to the frosting and half of the lime juice.
4. Place the frosting in a piping bag and frost your cupcakes, decorate with fresh raspberries, some lime grind and coconut sugar on top.
Lemon poppyseed and Blueberry
1. Mix the batter with 1/2 cup poppy seeds and 1/3 cup lemon juice.
2. Scoop in to paper cups and bake for 20 min at 180 degrees Celsius.
3. Add a bit of lemon juice to the frosting before scooping it in to a piping bag.
4. Decorate the cupcakes with fresh blueberries and peanut butter coins.
Black forest
1. Add 1/3 cup of cocoa and powder to the dough.
2. Scoop in to the paper cups and then bake for 20 minutes at 180 degrees celsius.
3. Remove from the oven and let them cool down.
4. Cherry compote: Boil 1/2 cup of fresh sliced cherries, 1 tsp of lemon juice and 1/3 cup of agave/honey over medium heat for half an hour until a jam like texture forms.
5. Remove the frosting and add 1 1/2 tsp of cocoa powder to it.
6. Place the frosting in a piping bag, decorate your cupcakes and add the chocolate coin, choc dipped cherries and the sauce of the cherry compote.
Tiramisu
1. Add 1/3 cup of cocoa and 1 tsp of coffee powder to the dough.
2. Scoop the dough in to the cups and then bake for 20 minutes at 180 degrees celsius.
3. Boil some water and dissolve 1 tsp of coffee powder in to 1/3 cup of water. Add sweetener if you prefer.
4. Remove the cupcakes and then while they are cooling pour the coffee liquid over them to be absorbed.
5. Remove the frosting from the fridge, place in a piping bag and then decorate your cupcakes. Sprinkle over some extra cocoa powder and add the chocolate coin.
Pomegranate & Chocolate and Raspberry and Lime
Cupcake dough
2 1/2 bananas
2 1/2 cups shredded coconut
1/2 cup honey or agave
3 dates
1/2 cup Peanut Butter
1/2 cup almond milk
1 tsp vanilla essence
Pinch of Salt
1. Place the bananas and milk in a blender and add the shredded coconut one cup at a time whilst blending.
2. Add the honey, dates, salt and vanilla essence.
3. Divide the dough into two and mix in 1/3 cup cocoa powder for the choc cupcakes.
(You can place one raspberry in the center for the raspberry and lime cupcakes for something extra)
4. Scoop out enough into the paper cupcake cups and then bake for 25-30minutes at 180*C.
Choc Icing
200ml coconut cream cooled in the fridge overnight
1/3 cup brown sugar
1/3 cup cocoa powder
1/2 tsp vanilla essence
1. Mix the coco cream on high until it starts to thicken.
2. Add the cocoa and mix for two minutes extra before gradually adding the sugar and lastly the vanilla essence.
3. For the pomegranate toffee: place 1/2 cup pomegranate and 1/2 cup honey or agave in a saucepan. Let it simmer on medium for 10 minutes until sticky.
4. Decorate your cupcakes with the coco cream and the pomegranate toffee.
Raspberry and lime
100g cup soaked cashews (in water overnight)
1/2 cup almond milk
1/2 cup agave or honey
1/2 lime
1/3 cup raspberries
Pinch of salt
1/2 tap vanilla essence
1-2 sachets agar-agar
Vanilla sugar for decoration
1. Place the soaked cashews in a blender with the almond milk.
2. Blend till smooth and then add the agave whilst blending.
3. Add the lime, raspberries, salt and vanilla essence
4. Scoop the icing out of the blender and fold in the agar-agar.
5. Place the frosting in the fridge for 1 hour or in the freezer for 20 minutes.
6. Remove and decorate your cupcakes with the frosting, extra raspberries and vanilla sugar.
Keep cool till serving!
Your guests are gonna love it!!!
Now you have a whole lot of healthy cake recipes to keep you occupied for the rest of the week? Keep a lookout for my DIY post Friday...
