Category Archives: Dessert

Raw Vegan Cheese Cake

Standard

Crust:
1 cup raw walnuts

1 cup shredded coconut
4-7 dates, pitted

**agave if needed

In a food processor, pulse all ingredients until the dough is moldable but not sticky.

Line the bottom of a pie pan or spring cake pan.

Place in your fridge to harden while you make your cake.

Filling:
3 cups raw cashews (soaked overnight or a couple hours)
1/2 cup agave nectar
1/4 cup lemon juice
2 vanilla beans, seeds scraped
3/4 cup coconut oil

Place all ingredients in your food processor blender and blend until well combined and smooth.

Add to your crust and place in the freezer for 2 hours, or so…

Raspberry Sauce:
1/2 bag frozen blueberries
4-6 dates to taste
1/4 cup agave or more to taste and desired consistency

Combine all ingredients in a blender and blend until you reach your desired consistency.

Top your cheesecake with your blueberry sauce and VOILA! Raw Vegan Cheesecake!

Lemon Polenta Cake

Standard

 Vegan Lemon Polenta Cake 

Not too much polenta

Some gluten free plain flour or normal plain flour

1 and a half teaspoon non-aluminium baking powder

4 egg white replacements

4 spoons of apple sauce

3/4 cup of rapadura

1 teaspoon vanilla essence

1 lemon rind, grated

1 lemon, juice

quarter of a cup of soy milk

Syrup

220g sugar

Rind of one lemon, grated

1 lemon, juice

In a bowl, mix the flour, baking powder and polenta. In a separate bowl, mix applesauce and half a cup of sugar, and mix then add vanilla essence and the lemon rind.

In a third bowl, beat the egg white replacer with sugar. Add the apple sauce mixture, then put in  first bowl. Mix.

Bake for half an hour at about 160C.

To make the syrup, over medium heat, stir sugar, lemon rind and lemon juice.

Poke holes in the top of the (still warm) cake, and pour the syrup over the cake.

I made it and it looked like this;

Vegan Flourless Orange Cake

Standard

When I was 17 I met a girl called Stephanie. She is now a celebrity cook and I recently found this recipe of hers on the internet and tried it vegan style last Sunday night. It was so delicious and the ‘No Egg‘ worked well. There are variations to the recipe if you Google ‘Flourless Orange Cake’ using less oranges and less boiling time.

5 oranges

9 teaspoons of ‘No Egg’ don’t forget to add water to this.

3 tsp of vanilla essence/extract

1 1/2 cups raw sugar

600g almond meal

4 tsp cinnamon or cardamom powder

3 tsp of healthy baking powder

Optional Topping:

Homemade cashew cream

Fresh mix berries and strawberries

Boil the oranges, skin on, for about an hour, covered with a lid. Preheat oven to 180C. Lightly grease the sides of the cake tin, place a round sheet of baking paper on the bottom of the tin. When the oranges have cooled, chop them into pieces, taking out the pips, and puree, with the skin on, in a food processor until smooth.

Place the no egg, water, vanilla and sugar in a mixing bowl and cream until nice and thick. Fold in the almond meal, orange puree, cinnamon and baking powder, until it all comes together. Pour the mixture into a 30-32cm cake tin and bake for about 1 hour. It all depends on your oven, so to check, insert a skewer and if it comes out clean, it’s ready.

Let the cake cool on a wire rack before decorating. Spread cashew cream mixture over the cake and top it up with lots of berries and strawberries.


Vanilla Tofu Cheesecake

Standard

This is a famous recipe by a lady at my church.

Cream

½ cup of almond meal

3 tbspns of corn flour

3 tbspns of healthy sweetener or sugar

Some soy milk

2 x Tofutti cream cheese or 1 x Tofutti cream cheese and 1 block tofu

1 lemon

1 tbspn olive or coconut oil

2 tspn of vanilla essence

Base

Crush 2 x Uncle Toby’s Vitabrits or Sanitarium Weet-bix

Pour oil on them

Add 3 tbspns of sugar and 5 tbspns of flour

Mix and press down into tin.

Blend Tofutti, Soy milk, sugar, corn flour, lemon, almond meal, vanilla essence and oil.

Pour into baking tray crust and bake for 45 mins.