vegan-cakes

Spoonie Tip Time - 1 Minute Microwave Cake Recipe

So today I accidentally created the most DELICIOUS mug cake recipe ever - I was aiming for an easy and quick to make one serving size desert that wasn’t going to hurt my diet too much - and gosh darn did I succeed. The best part is you can make is as healthy or as unhealthy as you like - and you can adapt it to whatever you have in your pantry!

This recipe is great if you are tired and sore and hungry or you feel like a snack but you don’t have the energy to cook anything complicated. Without further ado, here’s the recipe!

Microwave Mug Cake (Serves 1)

¼ flour (any kind of flour is fine, my favourite is almond flour!)

1 mashed banana (if you don’t have bananas, 1/3 cup of applesauce if you’re in North America or 1 mashed boiled apple if you’re anywhere else in the world are good too!)

1 tablespoon of sweetener (honey, maple syrup, brown sugar, white sugar, agave, stevia - anything is good!)

1 tablespoon of any type of milk

1 tablespoon of any butter, margarine or oil (my favourite is coconut oil or olive oil because they are better for you!)

½ teaspoon cinnamon 

½ teaspoon baking soda or baking powder (skip this if you are using flour with added raising agents)

Pinch of salt

½ teaspoon vanilla (optional)

Just mix all the ingredients together in a mug then pop it in the microwave for 2 minutes and 30 seconds. 

Enjoy your delicious fluffy cinnamony mug cake!

3

Raw Lime Avocado Tart

by fragrant vanilla cake


Makes 1 6 inch tart

Crust:
1 cup macadamia nuts
1 cups shredded, dried coconut
½ cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped


Filling: 1 1/2 cups avocado 1 1/2 cups young coconut meat or soaked cashews (drained) ¼ cup lime juice
2 Tbsp organic lime zest 1/3 cup plus 1 Tbsp agave nectar or honey ¼ tsp sea salt 2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping) ¼ cup raw coconut oil (warmed to liquid)   Cream topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
¼ cup coconut water 1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey
¼ tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
¼ cup raw coconut oil (warmed to liquid)

For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs.  Add the sea salt and dates and process until the mixture starts to come together when squeezed.  Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray.  Place in the freezer while you prepare the filling.
For the filling, combine avocado, coconut, lime juice and zest, honey, sea salt, and vanilla in a food processor and process until smooth.  With the motor running, slowly add the coconut oil and process for a minute.  Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so.  
Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, honey, and vanilla anc process until smooth.  Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart.  Serve!  Store extra in the fridge.
2

Vegan Carrot Cake w. Cashew & Lemon Icing

Cashew lemon icing:
1 ½ cups cashews
Juice from 1 lemon 
2 tablespoons liquid coconut oil
2 tablespoons coconut nectar 
1 teaspoon vanilla powder
Water, as needed 

Carrot cake:
3 large carrots, peeled and chopped into small chunks 
1 ½ cups oats 
2 cups dates
½ cup dried coconut 
1 teaspoon cinnamon 
½ teaspoon nutmeg 

http://www.thisrawsomeveganlife.com/2014/03/raw-vegan-carrot-cake-with-creamy.html#.U2FKHihwbIU

Raw Citrus Sunrise Cheesecake

Makes one 6 inch cheesecake

Crust:
  • 1  cup raw pecans
  • 1 cup sprouted buckwheat, dried in the dehydrator (or additional pistachios)
  • 1/8 teaspoon sea salt
  • 10-12 soft medjool dates, pitted and chopped
  Filling:
  • 3 cups raw cashews (preferably soaked overnight and drained)
  • ¼ cup organic  orange juice plus 1 Tbsp zest
  • 2 Tbsp organic lemon juice plus 1 Tbsp zest
  • 2 Tbsp organic grapefruit juice plus 1 Tbsp zest
  • ½ cup raw agave nectar or honey
  • ½ teaspoon sea salt
  • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • ½ cup plus 1 Tbsp raw coconut oil (warmed to liquid)
  • natural red and yellow food coloring

Cream:
  • 3/4 cup raw cashew pieces (preferably soaked overnight)
  • 1/4cup coconut water
  • 1 cup fresh young coconut meat (or additional soaked cashews if not available)
  • 3 tablespoons raw agave nectar or raw honey
  • 2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
  • ¼ cup raw coconut oil (warmed to liquid)


Citrus zest for garnish

For the crust, lightly coat the bottom and sides of a 6 inch inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until they are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside. To make the filling, drain the cashews and combine them with coconut water,citrus juice and zest, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling into 3 bowls and tint one pink, one yellow and one orange with the food coloring. To assemble, first pour in the yellow filling, then the orange, then the pink. place in the freezer to set for about 4-6 hours. 
Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour. Whisk in a little red and yellow food coloring if desired to tint orange, and place the cream in a pastry bag and pipe around the edges of the cheesecake and on the top.  Garnish with citrus zest and serve!  Store leftovers in the fridge. 
Photo & Recipe by Fragrant Vanilla Cake
5

Spiced Apple Cake

by veganricha

Allergen Information: Dairy-free, egg-free, soy-free, yeast-free, nut-free, corn-free
Makes 1 8 inch round pan.

Ingredients:

Cake:
2 Tablespoons flaxmeal
¼ cup warm water
½ cup ground raw sugar
¼ cup oil
¼ cup coconut milk
1 teaspoon vinegar(I used apple cider vinegar)

1 cup Spelt flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground ginger
½ teaspoon cinnamon powder
¼-½ teaspoon ground cloves
a generous pinch of nutmeg
a generous pinch of cardamom powder(optional)

1 Large Ripe apple chopped small(¼ - ½ inch)
2 Tablespoons Maple syrup

Salted Caramel:
½ cup ground raw sugar
1 Tablespoons Maple syrup
2 Tablespoons water
1 teaspoon dark molasses
½ cup Coconut cream
Sea salt to taste (I used ½ teaspoon. Use a ¼ for less salty.)

Variations: Add chopped up walnuts/pecans, some crystallized ginger.

Method:
Cake:
In a bowl, add warm water and flaxmeal. Mix and let sit for 5 minutes.
Add sugar, oil, coconut milk and whisk until sugar is well combined.
Add vinegar and mix.
In another bowl, mix the dry ingredients - spelt, baking powder, baking soda, salt, spices.
Add the dry to the wet and mix until well combined into a smooth batter.
In a bowl, add chopped apples and maple syrup. Mix well to coat.
Drop the apples into the batter. Fold to distribute well.
Drop batter into parchment lined or well greased 8 inch cake pan.
Bake in pre-heated 365 degrees F for 40-45 minutes or until toothpick from the center comes out clean.
Cool for 10 minutes before slicing.
Drizzle some salted caramel, or a dollop of whipped coconut cream or use cream cheese frosting.

Salted Caramel:
In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil.
Add coconut cream slowly and mix well.
Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top)
Or use this recipe for larger batch and store.