pumpkin tofu cake with salted date sauce

vegan, vegetarian

pumpkin tofu cake

The picture above says everything. No need to write a story about this pumpkin tofu cake. Looks tasty and tasts delicious.

Base

150g chopped pecans

50g coconut oil

4 dates

1tbsp of carob or agava syrup

1tbsp of freshly squeezed orange juice

pinch of cinnamon

Pumpkin filling

350g firm silken tofu

3 tbsp of carob syrup

6 tbsp of freshly squeezed orange juice

pinch of cinnamon

pinch of nutmeg

3 tbsp coconut oil

100g unsweetened almond milk

180g pumpkin puree

2 tbsp of arrowroot powder

Pumpkin swirl

160g pumpkin puree

3tbsp of maple syrup

3 tbsp of orange juice

pinch of cinnamon

1tbsp of arrowroot powder

Salted date sauce

6 dates

100 ml water

pinch of salt

Oil round 9inch tin and line with parchment paper. Heat the oven to 180′.

Base: Soak the dates in few spoons of hoter water if they are hard. Mix all the base ingredients and spread the mixture evenly on the lined tin. Put in the fridge for 10 minutes.

Filling: blend all the ingredients for pumpkin filling until smooth. Take the base out from the fridge and pour it into the baking tin.

Pumpkin Swirl: Blend all the ingredients for pumpkin swirl and pour it on the top of the tofu base.

To marble a cake: Use a butter knife to swirl through the batter, making rounded zig-zags. Wipe the excess batter from the knife and repeat the swirling pattern in the opposite direction.

Salted date sauce: blend all the ingredients until smooth. You can leave a few chunks of dates if you like. Keep in the fridge until cake is ready to serve.

Put the cake in the oven for 50-60 minutes until the edges of the cake start to brown. Let it cool completely and keep in the fridge for 4-5 hours before serving. For the best result keep the cake in the fridge overnight. Serve with date sauce on the top.

Bez tytułu

pumpkin tofu cake

black bean chocolate brownie

vegan, vegetarian

I LOVE Chocolate Brownie and I don’t trust people who don’t like it. I have a few recipes in my mind with healthier version of it. First one includes black beans and it is gluten free. Instead of regular flour I used almond meal. You can get it in every supermarket or just ground almonds in your blender.

chocolate brownie

This is what you need:

4 tbsp flax meal + 5 tbsp hot water (to make flax egg)

400g canned black beans

100g almond meal

5 dates (soaked if hard)

100g sugar

40g cocoa powder

80g coconut oil

pinch of salt

100g dark chocolate chips or 100 g chopped dark chocolate

30g chopped nuts

1 vanilla pod

1tsp of baking powder

handful of almond and coconut flakes to sprinkle

Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Mix flax meal and water and leave it for 10 min.

Mix flax meal egg, almond meal, cocoa powder, dates, black beans, coconut oil, salt and sugar in a blender until smooth. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the chocolate chips, chopped nuts and baking powder and mix with the spoon. Sprinkle with coconut and almond flakes and flatten the top with a cake knife or your hands. Bake for 50 minutes in the oven, but cover it with kitchen foil after 30 min of baking. It will cook outside but still remains gooey in the middle. Leave it to cool down for half an hour and serve warm with a scoop of vanilla ice cream. Keep in the fridge. I prefer to eat the chocolate brownie straight from the fridge.

*Tips*

  • you can use any ground nuts instead of flour
  • you can freeze it for couple of months and take it out whenever you have sweet tooth

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Raw coconut vanilla delights

raw, vegan, vegetarian

I’m trying to cut down on sugar and doing my best to eat as healthy as I can BUT I am a big fan of sweets. I don’t want to eliminate all sweets from my diet – It would make me hmm… unhappy. So to balance this out I treat myself with healthy replacement of store-bought goods. Today decided to go for coconut delights – taste is similar to Raffaello.

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150 g chopped cashew nuts

30 g coconut flakes or coconut shrims + 60 g to sprinkle

3 dates (soaked if hard)

1 fig

1 vanila pod (Split the vanilla pod lengthwise into two halves and scrape them)

20 ml coconut oil

20 ml carob syrup

pinch of salt

Mix all the ingredients in the bowl or food processor until the mixture sticks together. Gently press it and form little balls. Roll them in coconut flakes. Store in the fridge.

Enjoy!

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raw chocolate cake with fig

raw, vegan, vegetarian

From time to time I participate in vegan baking classes to learn new things, improve my baking skills and also meet inspiring people. A week ago or so I went to Le Pain Quotidien classes at Borough Market. We made Seasonal Fruit Tart with Roasted Fig, Plum and Coconut Cream and Raw Vegan Chocolate Cake. These are treats you can make with any fruits you like. Remember to keep them in the fridge to stay fresh.

Few pictures from LPQ baking classes:

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Chocolate cake is easy to make so I decided to give it a try and make one at home. This recipe is different than the one we used at LPQ classes, but was inspired by their recipe. I used 3 inch round tin.

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Base

3 medjool dates, chopped

60 g chopped nuts – I used almonds and pecans

15 ml dates syrup

15 ml coconut oil

Filing

1 banana

1 avocado

1 fig

30 g blackberries

20 ml date syrup

3-4 tsp of chia seeds (optional, if your filing is too thin)

4-5 tbsp of cacao powder

Line your tin with parachment paper. Mix all the ingredients for your base with fork. Fill up the bottom of your tin and flat down. Leave it in the fridge for 10 minutes.

Smash the banana, avocado, fig and blackberries with wisk or fork, add the rest of your ingredients and mix until combined. Pour it into the tin and let it set in a fridge for 20-30 minutes.

Decorate it with figs and some super seeds as sunflower seeds or flax seeds. You can spinkle the cake with icing sugar.

Tips:

  • If your filing is sticky enough you can leave out chia seeds
  • Keep the cake in the fridge and keep it there for max 2 days (that is why I used smaller tin)
  • Soak the medjool dates in hot water for 5 minutes if hard

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