Double Chocolate Cake.

This is the best chocolate vegan cake recipe that I tried so far. It’s always hard to make something to taste as good as the regular desserts and at the same time trying to use as many healthy ingredients as possible.

I wouldn’t call this cake completely healthy and guilt free but I was trying to make it as natural and delicious as possible.

The recipe asked for whole wheat pastry flour, which I don’t usually keep in my house, so I went to get it for  my cake. Don’t use the regular whole wheat flour, otherwise it will make your cake dense and heavy.

For the sugar I used raw cane sugar. Don’t replace it with coconut sugar, becuase it will dry out and crack the top of the cake.

Double Chocolate Cake. Vegan.

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Ingredients:

2 cups plant based milk ( almond, soy etc)

2tbsp apple cider vinegar

3/4 cup natural cane sugar

2/3 cup melted coconut oil

2tbsp pure vanilla extract

3 cups whole wheat pastry flour

2/3 cup cocoa powder

2 tsp baking soda

1 tsp sea salt

Chocolate Avocado Frosting:

2 large ripe avocados

5 tbsp cocoa powder

5 tbsp maple syrup

2tsp pure vanilla extract.

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Make the frosting.

In a food processor, process the avocado until smooth. Add the rest of the ingredients and process again until smooth. Transfer to the fridge until ready to use. Believe it or not, but nobody ever guesses what is this frosting made of.

Preheat the oven to 350 F. Lightly grease 8-inch cake pan and line the base with the parchment paper. In a medium bowl, stir together the milk and vinegar. This combination makes vegan buttermilk. Add sugar, oil and vanilla. Whisk to combine.

In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.

Pour the milk mixture over the flour mixture and beat with the mixer until smooth. Divide the batter between two cake pans.

Bake the cakes for 30-35 minutes. The cake is ready when it slowly springs back when touches and a toothpick inserted in the center comes out clean. Place pans on a cooling rack to cool for 20-25 min.

Once the cakes are completely cool, spread a layer of frosting on top. Place the second layer on top and gently push down to adhere. Continue frosting the rest of the cake. I garnished my cake with dried strawberries, but you can use shaved chocolate or other fruits. Next time I will try to put some from strawberries between layers, to make it taste more fresh.

Enjoy!!!!!

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Coconut Chocolate Cake.

Chocolate and Coconut combination. What can be better? Especially if you combine them in the healthy version of cake. This is the perfect recipe for special occasions, holidays, birthdays etc.

I made it last weekend after spending few days instead because Sophia has been sick for a week already. So to make myself busy and everybody else happy I made this delicious, chocolate, guilty free cake.

Gluten, dairy free with the vegan option( replace eggs with the flaxseed eggs).

 

Coconut Chocolate Cake.

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Ingredients:

Cake:

1.5 cups almond flour
½ cup raw cacao powder
½ cup raw coconut palm sugar
⅛ teaspoon salt
2 eggs, room temperature ( for vegan version replace with flaxseed eggs)
¼ cup coconut oil, melted
⅓ cup coconut milk, full fat
2 teaspoons vanilla extract

Coconut Layer:

1.5 cups unsweetened shredded coconut
1 tablespoon raw honey
⅓ cup almond flour
¼ cup coconut oil, melted
¼ cup coconut milk, full fat

Chocolate Glaze:
½ cup 70% dark chocolate
1/4 cup coconut milk, full fat

 
Prepare your pan by greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan. Mix together the almond flour, cacao powder, coconut sugar and salt. In a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract.
Using a spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter
spread batter evenly in the pan and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 17 minutes.
Set pan over a wire rack to allow cake to cool.
Coconut Layer:
Mix all ingredients for the coconut layer together until everything is well combined. Spread the mixture over the top of the cooled cake in an even layer, then freeze for 10 minutes
Chocolate Glaze:
Slowly melt the dark chocolate in a bowl over simmering water (double boiler). Once chocolate is melted, stir in the coconut milk and mix until the glaze is smooth and shiny. Pour glaze over the top of the cake.
Refrigerate for about 2 hours or until the glaze is set. Tastes the best the next day.

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Double Chocolate Mousse Cake.

Does cold weather make you crave more sweet treats? It does for me and with the temperature’s going low I am starting experimenting and trying new dessert recipes.

I haven’t made anything with chocolate for a while and with the coming holidays filled with cocoa and citrus smell, I decided to try something new in case if I want to make it later.

I found this amazing vegan, raw chocolate cake recipe at the Oh, She Glows blog. To be honest, she has tons of vegan recipes and I am just starting learning more about her and trying her dishes. It’s been a success so far, so I am glad I found her blog.

I will share with you my Chocolate cake result today. The original recipe you can find on her blog.

The recipe is vegan, gluten, dairy, refined sugars free.

Double Chocolate Mousse Cake.

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Ingredients:

Crust:

1 1/4 cups packed pitted Medjool dates
1 1/4 cups unsweetened shredded coconut
2 1/2 tbsp ground flax seed
2 1/2 tbsp cocoa powder
1 tbsp coconut oil
1/4 tsp fine grain sea salt, or to taste
1 tsp water (if needed to bind the dough)

Filling:

2.5 (70%) good-quality dark chocolate bars
1 (400ml) can full-fat coconut milk, room temperature
4 tbsp. pure maple syrup (or liquid sweetener of choice)
1 tsp. pure vanilla extract
small pinch fine grain sea salt

 

In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients (including the shredded coconut) and process until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.

Break up chocolate bars into chunks and place into a medium-sized pot. ( I used Trader&Joe’s and Theo dark chocolate bars: they are soy, dairy free). Melt the chocolate over the lowest heat setting. When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth.

With a spatula, scoop the chocolate filling into the pie crust.

Carefully transfer the pie dish into the refrigerator for approx. 3 hours, or until firm throughout.
Remove pie dish from the refrigerator.
Slice and garnish with toasted coconut flakes, coconut cream, and flaked sea salt, if desired.

Serve immediately as pie will soften quickly.

The cake is very rich and sweet so one piece was enough for me.

Enjoy!!!!!

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Lemon Strawberry Cake. Gluten Free.

Because I had a lot of strawberries left after me and Sophie picked them the other day, I was making different desserts for my family to enjoy.

One day I decided to make a cake. I planned to make it healthy and delicious. The perfect version would be vegan, but because I picked the almond flour for baking, I needed to use the eggs in the recipe. I still can’t find the substitute for eggs when cooking with almond flour. When cooking with almond flour you need a lot of eggs, otherwise, you cake will be dry.

So I decided to make lemon almond cake with fresh strawberries and strawberry frosting.

By the way, lemon and strawberries work great together and make the delicious combination in this cake.

My only advice is to let it stay in the fridge for at least 4 hour, before serving. The longer it stays, the better it tastes.

Lemon Strawberry Cake. Gluten Free.

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Ingredients:

3 lemons, weighing approximately 375g

5 eggs

1 heaped teaspoon of baking powder

½ teaspoon of baking soda

250g of ground almonds

250g of coconut sugar

Frosting:

1 cup soaked raw cashews

1/2 cup fresh strawberries

4 tablespoons maple syrup

4 tablespoons almond milk

 

Put the lemons in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the lemons in half and remove any large seeds.

Grease a springform pan and preheat the oven to 350F.

Pulp the lemon in a food processor before adding the eggs, baking powder, baking soda, almonds and sugar and processing until you have a smooth batter.

Pour the batter into the springform pan and bake for 45 minutes to 1 hour. Check after 40 minutes to ensure the top is not cooking too much, if so simply cover with foil.

Let the cake cool in the tin before removing.

Put all the frosting ingredients in the high-power blender and blend until smooth.

To decorate the cake smooth over a crumb coating and refrigerate until set before smoothing over another layer of the frosting.

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Vanilla, Chocolate Layer Cake. Gluten-Free.

Have you ever thought about the perfect cake recipe? The one that will work anytime, and you will have this recipe for every moment, from birthday to anniversary, in summer or winter, cold or sunny day.
There are so many variations of making cakes, but a lot of them always need a lot of butter, dairy products, sugars etc.
I am so in love with the recipe I am going to share with you today, because it’s GLUTEN FREE, healthy recipe that will make anybody satisfied.
By the way, it tastes amazing too.
Vanilla, Chocolate Layer Cake. Gluten-Free.
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for the vanilla layers:

2 cups gluten-free oat flour
1 cup blanched almond flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, whisked
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 cup unrefined coconut oil, melted + slightly cooled
4 tablespoons vanilla
for the chocolate layer:

3/4 cups gluten-free oat flour
1/2 cup blanched almond flour
1/4 cup unsweetened cocoa powder
6 tablespoons coconut sugar
1 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, whisked
1/4 cup unsweetened applesauce
6 tablespoons unsweetened almond milk
2 tablespoons honey
2 tablespoons unrefined coconut oil, melted + slightly cooled

Instruction:

  1. Preheat your oven to 350F and grease and flour all sides of cake pans.
  2. For the vanilla layers: In a large bowl stir your dry ingredients together until well combined.
  3. In another mixing bowl whisk together the wet ingredients until thoroughly combined.
  4. Pour the wet mixture into the dry and stir together with a large wooden spoon until just combined.
  5. For the chocolate layer: Follow directions 2-4 including the cocoa powder with the dry ingredients.
  6. Pour evenly into the cake pans and bake the vanilla layers for 22-26 minutes and the chocolate layer for 23-28 minutes. Test with a toothpick for doneness.
  7. Let cool for 20 minutes, slide a knife along the edge, then carefully turn out onto a cooling rack and let fully cool before frosting.
  8. Frost the first layer, place the 2nd on top, then repeat.  Lightly push the frosting to the edge so it drips down the sides on the top layer. Add sprinkles if desired.

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for the frosting:

2 cups raw cashews, soaked for at least 4 hours
1/2 – 3/4 cup unsweetened almond milk
1/3 cup unsweetened cocoa powder
1/2 – 2/3 cup maple syrup
1 1/2 teaspoons pure vanilla extract
pinch of salt

1.  rinse cashews then place in your high-speed blender with 1/2 cup almond milk and the rest of the ingredients
2.Blend on low working to high, using your blender stir stick to keep things moving until you have reached a fully smooth consistency. Scrape the sides to keep things moving and add more milk if needed.
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Gluten Free Carrot Cake with Citrus Cashew Cream.

I am not a big fan of baking cakes, although I love eating them.

As soon as I turned enough years to be able to cook, I always wanted to learn how to make the most delicious, beautiful cakes. I remember my 15th Birthday, how I got ready for the party and I really wanted to have a special homemade cake for my party. My mom is not good at making cake, so our neighbor helped me to make the best vanilla, apricot cake. I was the happiest 15years old girl at that time.

Back to reality, I still struggle in the kitchen when it comes to bake a cake. Sometimes it turns perfect, sometimes I just want to cry, because of spending few hours in the kitchen and ending up with the disaster which supposed to be called a cake.

Yesterday, I just decided to try to make a cake again. I didn’t expect it to be perfect, but at least baked well inside.

Recipe that I used is very easy and IT WORKED!!!!!

Gluten, dairy, refined sugars free carrot cake.

I still used the eggs, but next time I will try to replace them with flaxseeds.

Gluten Free Carrot Cake with Citrus Cashew Cream.

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Ingredients:

1,5 cup gluten-free oat flour
1 cup almond meal or almond flour
1/2 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon all-spice
1 1/2 cups finely grated carrots
4 eggs, whisked
2/3 cup unsweetened almond milk
6 tablespoons unsweetened applesauce
1/4 cup pure maple syrup
1/4 cup unrefined coconut oil, melted
1 tablespoon vanilla extract

chopped walnuts or pecans for decorating

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Instructions:

Preheat your oven to 350*F and thoroughly grease and flour 2, 8-inch cake pan. Knock out excess flour. In a large mixing bowl stir your dry ingredients together until well combined. Lightly pat the grated carrots with a paper towel. In another mixing bowl whisk together the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla until thoroughly combined. Whisk in the grated carrot. Pour the wet mixture into the dry and stir together with a large wooden spoon until just combined. Avoid over-stirring. Pour evenly into the cake pans and bake for 33-38 minutes. Test with a toothpick for doneness. Let cool for 15-20 minutes, then carefully turn out onto a cooling rack and let fully cool before frosting. Cut in the middle to make 2 layers. Frost each layer, then sprinkle with nuts if desired.

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Cashew Cream:

2 cups raw (unsalted) cashews
2 1/2 teaspoons lemon zest ( you can use orange too)
1/3  cup unsweetened almond milk
1/3 cup pure maple syrup
1,5 teaspoons vanilla extract
pinch of salt

Soak the cashews covered in water in a bowl overnight or for at least 4 hours.  Or, cover cashews with water in a pot and bring to a boil.  Turn the heat off, cover the pot and let sit for 1 hour.  Drain and rinse the cashews with cold water. Measure out 2 cups of the soaked cashews.  There will be extra, as they expand when soaked. Add all ingredients to a high-speed blender, starting with 1/3 cup milk. Blend until smooth, adding more milk until desired consistency is reached.  Scrape the sides of the blender as needed.

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Raw Strawberry Chocolate Cheesecake.

We have the special tradition in Ukraine. We usually celebrate Angel Day.

Angel Day is the day of your name. Every name has its own day celebration. It means your Angel is always behind your back and protect you all the time.

My daughter’s Angel Day was 2 days ago and I decided to make a little treat for her.

Strawberries are still her favorite berries, and they don’t taste as good as the ones in June, but I found some organic strawberries at the grocery store and made this delicious raw nut-free, dairy-free cheesecake.

The cheesecake turned out very delicious, and this way we celebrated our little family tradition.

Raw Strawberry Chocolate Cheesecake.

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Crust

  • 10 dates, soaked until soft
  • 1 1/2 cups dried unsweetened coconut
  • 1/4 cup raw cocoa powder
  • 1 tablespoon coconut oil, softened

1. Place all ingredients in food processor and pulse until well combined.

2. Pat firmly into the form.

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Filling

  • 3 cups shredded unsweetened coconut
  • 3/4cup coconut water
  • 1/2 cup coconut oil
  • 1/4 cup coconut syrup or liquid sweetener of choice
  • 1 teaspoon vanilla
  • 3 cups diced strawberries
  • Chocolate Ganache (1 tablespoon of coconut oil mixed with one teaspoon of raw cocoa)

1. Place shredded coconut, coconut water, coconut oil, coconut syrup and vanilla in high-speed blender. Blend until smooth. ( I used Vitamix)

2. By hand, stir in the strawberries.

3. Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.

4. Keep it in the refrigerator.

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