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Delicious Vegan Cakes

Vegan Tiramisu

 Delicious Vegan Cakes

Vegan cakes are certainly understated! I have had some of the most delicious treats that are vegan and without my husband even knowing he has had a few delicious treats that are sugar, dairy and gluten-free!

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.

Tiramisu cake made vegan, yes you can have your cake and eat it too!!

Vegan Tiramisu

Ingredients 

  • 2 cups gluten free flour (soy flour/Buckwheat or Tapioca)
  • 1 cup shredded coconut
  • 1 cup of unpitted 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 instant coffee/espresso powder
  • 2/3 cup boiled water
  • 1/3 cup agave/maple syrup
Frosting
  • 1 can be 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 into a cake pan and bake for 15-20 minutes @180°C.
  4. Once the cake is cooled, poke holes into 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 into 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 onto the cake. Decorate with the maraschino cherries, extra coconut and sift over the cocoa powder.
  7. Place in the fridge to cool.

Strawberries and Cream cake are absolutely delicious! You’ll love the creamy frosting with the tang of the strawberries!

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people
Strawberry and Cream
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 into a bowl and add the shredded coconut, salt and baking powder.
  3. Pour into two cake trays and bake for 20 minutes at 180°C.
  4. Place your washed and sliced strawberries into 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 overnight covered in water. Remove and place into the blender, add the lemon juice, almond milk, mint leaves and your sweetener of choice. Blend until 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!

Who knew that Pineapple and Caramel works so well together…

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people
Pineapple Caramel

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 onto 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!

Pear and Chocolate cake is so gooey and deliciously healthy!

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people
Pear Chocolate 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.
  5. Slice the pear very thinly lengthwise, 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.
  6. Decorate the cake with the chocolate frosting, dried pears and the pecans.
  7.  Place in the fridge till serving time.

Here is to living healthy…Who knew it was so easy!

 

M*

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