vegan & sugarfree

Our *** NEW *** creation

for the 10th birthday of Fine.

A vegan and sugarfree birthday cake -

it´s so delicious.

 

This cake actually consists of two cakes that I simply stacked on top of each other. The bottom floor is a brownie and the top floor is a RAW CAKE with strawberries.

For the decoration I used strawberries, raspberries, blueberries, barberries and homemade RAW chocolate. Stacking on top of each other was a bit complicated, but it works with a little tact. I will tell you the recipes for both cakes and you can decide yourself whether you bake them individually or use them as a cake.

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CHOCOLATE BROWNIES

(vegan, sugarfree)

 

1 cup of pitted dates

1 boiled, diced sweet potato

1 cup of ground almonds

1 cup of oatmeal

1/2 cup coconut oil, melted

1/2 cup maple syrup or coconut blossom syrup

1/2 cup of plant milk

1 tsp tartar powder

pinch of salt

1 cup of RAW Chocolate Nibs

5 tsp magic mushroom mix

5 tsp chocolate lover

 

Soak the dates in hot water (about 15 minutes). Preheat the oven to 180 ° C circulating air and line a baking tin (round or square) with baking paper.

Drain the dates and puree in a blender. Then add the remaining ingredients (except for the chocolate nibs) and stir until smooth.

Then stir in the chocolate nibs with a spoon and pour the dough into the baking pan.

Bake for 45 minutes (possibly longer, depending on the thickness of the dough until it is firm).

Let cool before serving.

You can now eat the brownies or use the dough as the base for the cake.

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RAW CAKE with strawberries

(vegan, raw, sugarfree)

 

250g dates, pitted

200g ground almonds

60g oatmeal

3 cups of cashews

200ml coconut oil, melted

150ml maple syrup or coconut blossom syrup

1/2 cup coconut yogurt or other

1 cup of plant milk

1/4 tsp ground vanilla

300g strawberries

1/2 lemon juice

2 tbsp forever beautiful mix

 

Put dates, almonds and oatmeal into a sticky dough in a food processor.

Place the dough in a greased cake tin and spread evenly.

Mix cashews, coconut oil, syrup, coconut yogurt, milk and vanilla into a smooth mixture. Put half of it in another bowl and set aside. Leave the other half in the mixing bowl and add the strawberries, lemon juice and Forever Beautiful Mix and mix it.

Now alternately layer or mix the two creams on the floor to form a pattern. Now place the cake in the fridge or freezer overnight and let it thaw in the fridge before eating. Then decorate with various toppings.

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CHOCOLATE ORNAMENT

(around the cake)

 

Simply melt chocolate (we always make it ourselves, without sugar) and put it into a piping bag. Place the freezer bag or similar on the work surface and use the piping bag to draw patterns on the freezer bags. It looks like a long chocolate fence. The pattern should be long enough to fit the whole cake. Let the chocolate pattern dry. I usually put ice packs underneath, it's faster. As soon as the chocolate is firm, I pick up the freezer bags and carefully place them around the cake with the chocolate side facing in. Press down a little and then carefully remove the freezer bags from the chocolate fence. Quickly in the fridge so that everything is solid again.

Tip: I take the freezer bags or small bags that are on a roll to tear off. So I can determine the length myself.

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The recipes for the brownies and the strawberry cake come from YOURSUPERFOODS. I modified it a little and created it to be a great birthday cake. Have a look at the YOURSUPERFOODS website and be inspired. Do you want to try one of the great mixes? Then use the code: ANJA15 and get a 15% discount.