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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

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Vegan Blackberry Lime Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and pulse until it all comes together.
  2. Press this mixture ino the base of a bread tin and refrigerate.
  3. Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
  4. Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
  5. Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
  6. Pour on top of the lime mixture and freeze.
  7. When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
  8. Enjoy
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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

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Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
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Raw vegan Chocolate Chilli Cake

Raw vegan Chocolate Chilli Cake

So I’ve been wanting to make this cake forever and never had the time or always forgot.

I’ve always loved the Chocolate Chilli bar by a well known brand when I wasn’t vegan and I always wanted to make a dessert that recreated that combination.

Now last week I finally made it! The Chocolate Chilli Cake. And I’ve been talking about it since…my colleagues will know all about the hunt for Birdseye chillies as well. All day Friday that’s all I was talking about. No I didn’t actually do any work but was looking for a place to buy them.  And do you know what by the end of the day I found a place only a 10 minute drive from work. Success.

Anyway some people weren’t convinced by the idea of quote “food that hurts you” combined with chocolate and some were intrigued.

So when I brought it in the following week all of them loved it. “Maria I have to say, compliments on the cake, I would never have ordered it if I had seen it on a menu, but it works so well”. Yaaaay that was the person who doesn’t like food that hurts.

The funny thing about this cake is and it is not intended whatsoever but I think that’s the combo chocolate and chilli, that you can only taste the chilli at the very last moment when the chocolate flavour is nearly gone and you get that kick, that tingles your mouth. Its unbelievable.

Please guys try it out, I think that’s my new favourite cake so id love for you to try it.

As always tag me in your recreations on Instagram, Id love to hear from you.

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Raw Vegan Chocolate Chilli Cake
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until combined and sticky. Divide the mixture between three 3 inch square cake tins and press it into the base.
  2. Now place the rest of the ingredients except the coconut oil into the food processor or high speed blender and blend until very very creamy. Add the melted coconut oil and blend again. with the chillies you might have to add them gradually depending on your spice tolerance levels.
  3. Pour the creamy mixture on top of the bases and freeze for about 3 hours. Defrost completely in the fridge before serving.
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Dark and White Chocolate Cheesecake

Dark and White Chocolate Cheesecake

Ok so Im going to make this short.

I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.

This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.

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Dark and White Chocolate Cheesecake
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
  2. Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
  3. Divide into two.
  4. Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
  5. Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
  6. Spread on top of the dark filling and refridgerate.
  7. After the cake has set (about 4 hours) decoarte with different vegan chocolates.
  8. Enjoy
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So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!

 

Vegan Tiramisu Cake

Vegan Tiramisu Cake

I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.

Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…

But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.

I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.

Anyway, I wont bore you any longer so here it comes. 

As always let me know what you think and tag me on Instagramm if you recreate it. 

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Vegan Tiramisu Cake
Servings
2.5 inch cakes
Ingredients
Servings
2.5 inch cakes
Ingredients
Instructions
  1. Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
  2. Divide the mixture in two
  3. Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
  4. Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
  5. Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
  6. Freze for a least 2 hours to set.
  7. Sprinkle with some cocoa powder and cacao nibs
  8. Enjoiy
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Raw Matcha Lemon White Chocolate Cheesecake

Raw Matcha Lemon White Chocolate Cheesecake

Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.

So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.

The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase  here.

So if you love matcha and if you love white chocolate this is the cake for you.

If you try the recipe please let me know what you thought and tag me in your IG photo.

Enjoy

 

 

 

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Raw Matcha Lemon White Chocolate Cheesecake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
  2. Now press into the bottom of a 2.5" cake tin
  3. Refrigerate
  4. Now place the next tfour ingredients into a blender and blend several times unt very smooth.
  5. Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil. Stir until incorporated.
  6. Spoon the white chocolate mixture onto the base of the cake. refrigerate until set.
  7. Now spoon the Matcha mixture on top. Refrigerate until set
  8. Enjoy
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Vegan Blackberry Cheezecake

Vegan Blackberry Cheezecake

So were back in autumn again. Didnt that come around very quickly? It sure did. Summer just flwe by and I am not ready for autumn and winter yet. 

The only thing that cheers me up a bit are the new foods that are now coming into season.

Like blackberries. My little monkeys and their granny went out the other day and picked a huge amount of blackberries. granny wanted the kids to do what she used to do as a child. So off they went. So now there are heaps of blackberries in my freezer and I need to come up with things to use them in.

But isnt that the best thing about a raw vegan cheezecake? You can add any fruit and turns out delicious. The only thing I found is that the watercontent is abit tricky to work with and yoou need to add more coconut oil for the cake to set and not run away when not frozen.

But I think I got it right this time. Not like with my strawberry cheezecake that I made a while ago that just run away after I defrosted it. It was more a yoghurt texture than a cheesecake.

Anyway anyway. The recipe for this delicious cake is below and as always tag me on Instagram in your recreations and let me know what you think of the recipe.

Enjoy

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Raw Vegan Blackberry Cheezecake
Servings
2inch cakes
Ingredients
Servings
2inch cakes
Ingredients
Instructions
  1. For the base crush combine the crushed Oreos with 1 tbsp coconut oil and fill into the 6 cake rings. Freeze for about 20 minutes.
  2. For the cream cheeze filling blend all other ingredients a couple of times in the blender until very smooth. While still blending pour in the coconut oil and continue blending until combined and very smooth.
  3. Now divide the filling between the 6 bases and freeze for about 1 hour.
  4. Enjoy
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Blueberry Chocolate Mousse Mocca Tart

Blueberry Chocolate Mousse Mocca Tart

 Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.

So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.

I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself. 

But judge for youself and let me know what you think. Recipe is below

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Blueberry Chocolate Mousse Mocca Tart
Servings
ppl
Ingredients
Servings
ppl
Ingredients
Instructions
  1. For the base: Process the first six ingredients in a food processor until well combined.
  2. Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20 minutes.
  3. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
  4. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
  5. Pour into the tin and refrigerate for at least 2 hours before serving. Before serving decorate with blueberries and coffee beans Enjoy
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