Tag Archive: cake


Hey everyone,

On the 22nd of October, in Kensington Olympia, London Vegfest took place. I was lucky enough to have amazing friend Tomi telling me to contact the organiser regarding doing a cookery demo there. So I did, and there I was, many months later!

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Overall it was quite a nice day, all the more better to get to catch up with Tomi and see my colleagues and friends supporting me doing this kind of presentation for the first time. For some reason though the atmosphere was very much different, and strange I would even say, compared with the vegfests I have been to before. There was a lot more space than usual which was good, given that  you did not have to fight your way through the little corridors between stalls, but it also made it feel much more emptier. And despite there being many, many stalls, there still seemed to be nothing around. In the sense that there surely was all aspects of veganism represented in the form of food, drink, clothing, publications, charities, animal rights groups, alternative healthcare providers and more, yet when we were in search of food, all the stalls that would have been quite inviting had a queue worth 30 min of your time. Either the 7200 people that passed through the doors yesterday were too little for the amount of space that they this time had booked, or there were not enough stalls for it, but it just felt empty, and we ended up in a restaurant nearby for actual dinner, which is quite odd.
Luckily there is the Animal Aid Christmas fayre coming at the beginning of December, which I think will bring along quite a different atmosphere. Only time will tell!

I think everyone knows about my fascination and love with buckwheat by now, and that is what I wanted to showcase – the diversity of this pseudo cereal.
A little information about buckwheat – it is naturally gluten free, related to rhubarb, that is quite high in protein with 13.25 g in 100 g of dry produce, with 343 kcal of total energy. The  study that I wrote my undergrad thesis on also demonstrated buckwheat as the most satiating of the alternative plant based protein sources it compared (hemp, lupin, fava, green pea and buckwheat vs meat), which is why I always recommend it to people who claim that vegan foods make them full and empty again in very short periods of time; or for sportsmen who need more protein (or so they think). A great source.
There are also different types of buckwheat – raw, sprouted, and roasted. I grew up consuming the latter one, as porridge – we would call it – which essentially meant instead of rice in the context. It is boiled similarly to rice, and it does expand a lot once boiled. As a kid I would always eat it with ketchup. Letcho made a good sauce also. As I grew older I had it with cheese mixed in so it would melt – it works magic with melting vegan cheeses too! My brother would mix the two I think, but I always had a problem with mixing dairy with ketchup. And that has carried over to veganism as well, I find it mentally challenging to eat ketchup with vegan cheese.
Anyway, after being vegan for a year or more, I had quite a look into the raw food world and started using sprouted buckwheat for breakfast – mix it with dried fruit and seeds/nuts for muesli for example, or blend soaked raw buckwheat with flavouring such as cinnamon, and spread it out to dehydrate instead of cereal. However when I tried cooking raw buckwheat into porridge I was put off for quite a while trying to do any kind of porridge from raw buckwheat. For so long in fact that I was eagerly waiting for Rawligion to open given that they were supposed to serve raw buckwheat porridge and I wanted to see proof that it can be done tasting good. Well, Rawligion did open but there was no buckwheat porridge. So one day I decided to pick up the matter again and looked up 10 different recipes and thought I realised what I needed to do. And so I tried. And it came out amazing.  🙂
And the different states of buckwheat is something I also wanted to demonstrate, which I am quite happy worked out even without realising! I came up with three different recipes that I showcased at vegfest, and here they are also for everyone’s convenience.

Buckwheat krispie cakes

Makes six about 60 g bars (with about 14 g protein per bar), or many many smaller pieces

Base:

1 cup (160 g) activated buckwheat (soaked for 2-4 hours, dehydrated)
1/3 cup (70 g) almond butter
1/4 cup (50 g) manna (coconut butter)
1 heaped tbsp (20 g) maple syrup/coconut nectar/other sweetener
pinch salt

Chocolate:

1/4 cup (50 g) manna
1 tsp (5 g) cacao powder
1 tbsp (10 g) xylitol, pulverised, or any other sweetener you fancy
1 tbsp (15 g) coconut oil

Method:

Melt the manna in hot water bath. Mix all the base ingredients together and press into a container about 10 x 20 cm size, dependent on how thick you like it choose larger/smaller surface area.
Mix together the chocolate ingredients, melt again in hot water bath if needed to get it more liquid, and pour over the base. If you like, add cacao nibs, coconut, or whatever else you fancy for decoration on top now so it would set together with the chocolate.
Refrigerate for about 30 minutes until it sets. Cut into pieces and enjoy!

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Raw buckwheat porridge

Makes two about 150 g servings (plenty for breakfast!)

100 g raw buckwheat groats
1 g (pinch) cinnamon
100 ml almond milk (or any other plant milk)
60 g dates (more if you want it sweeter)
50 g berries + more for topping if you like

Method:

Soak the buckwheat in water for 2-4 hours (can be overnight if you prefer), rinse well until the water runs clear
Add all the rest of the ingredients and blend until smooth. If you want it thicker, feel free to add some chia seeds to it and blend again, or reduce the amount of milk.
I have done this with blueberries, bilberries and strawberries, and it has worked magic with all of them. I have no reason to think it would not work with raspberries, grapes, or even kiwis, but only experience will tell.
I quite like layering food and having a layer of desiccated coconut for example adds some texture and visuals when serving from a glass. A strip of cinnamon could also do, or more berries is also very nice. Voila!

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Buckwheat risotto

Serves two with a side, or one very hungry

100 g kasha (roasted buckwheat)
300 g water (more/less depends if cooked with or without a lid)
1 stock cube
1 small swede
1 carrot
1 small / 1/2 large courgette
small handful of fresh parsley
125 ml oat cream (or any alternative)
Pinch of onion, garlic powder
1 tsp dried oregano
1 tsp sea salt
black pepper to taste

Method:

Boil the kasha for 10-15 min with the stock cube, until soft, drain excess water.
Grate the vegetables, chop the parsley, and mix in the kasha together with the cream and all the spices/herbs.
You can either cook it for a few more minutes or let the heat of the kasha soften and heat up the rest of the ingredients.
Taste and add as much of salt/pepper to make it appealing to your palate. I added a decent 1/3 tsp I think of freshly ground black pepper to the portion I made, but always taste and season to taste.
Serve with a side salad, veggie sausages or anything else you desire. Decorate with fresh parsley or microherbs.

Hope you will enjoy these as much as I did and do. Will all be available at Rawligion very soon! Stay tuned!

More photos and videos on my presentation coming soon thanks to the ever amazing Tomi 🙂

Eli x

Raw red velvet cake

Heya folk,

Here is my take on the American classic Red Velvet cake. I found myself in a situation with too many beetroots around that needed using up, and luckily enough of other ingredients to make it work as a cake! The process is quite simple, but the cake is utterly delish. It is as moist as the cooked version, but way healthier! Also kept it nut free, but feel free to add some if you want it heavier. 🙂

Ingredients:

Base:

3-4 medium beetroots
1 1/2 cups desiccated coconut
1 cup sunflower seeds
1/3 cup flaxmeal
1/3 cup buckwheat flour (raw buckwheat soaked, dehydrated, milled)
1 tbsp vanilla extract
1 cup dates

Cream:

2 full fat tins of coconut milk
1 tsp vanilla
1-2 tbsp agave/maple

OR

1 cup coconut butter (process desiccated coconut until it gets smooth)
1/2 cup plant milk (any of your choice, do yourself by soaking about 1 cup of nuts/seeds per 1 litre of milk, juice or process with water and separate pulp)
2 tbsp agave

Process:

For the base, put all the ingredients in the food processor (with the S-blade) and process until smooth. Add dates if you want to make it sweeter, or extra seeds/coconut to make it drier.  It will get quite fine and velvety if you do it for long enough. Press half of it into the cake tin.

For the cream, if you are using coconut milk cans, scoop out the white part only and mix with vanilla and sweetener with a whisk until smooth. Add more or less sweetener according to your taste.
For the other white chocolate-y layer melt the coconut butter (or have it freshly made so it is still soft), dilute it down with some liquid and sweeten it if you feel like it.

Do a layer of the cream (leave in the freezer for a short while if you need to for the hardening), and press on a second layer of the base. Cover it once more with the cream, or do a pattern instead by piping.

For decorations you can add fresh fruit, berries, or chocolate – as you wish!
It is a very simple process, really, and very vibrant with the colors! Here are the two versions I made:

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Hope you like it!

Eli x

Raw apple pie

Hello everyone!

The spring is in the air and even more the reason to get ‘cookin’ on the raw cakes! This one is a very simple recipe, full of raw apple goodness and date sweetness. Ready in about half an hour if you got a mandolin, food processor, and a blender handy. 🙂

Ingredients:

1/2 cup cashews
1 cup coconut
1/2 cup sunflower seeds
1/2 cup dates

~ 10 apples
2 cups of dates
2 bananas/3 apples
1 tbsp vanilla
1 lemon (juice)
1 tbsp cinnamon
(chocolate)
(dried apple pieces)

Method:

For the base, chuck the cashews, coconut, sunflower seeds and dates in a food processor and process until chunky but sticky. If it does not seem to get sticky enough, add a piece of apple and that should help with the binding.
Press to the base of a cake tin (I use one that is 8-9″ in diameter I think).

Mandolin the apples quite thinly (as thin as you can without making the slices break) and put them in water with 1/2 lemon squeezed in it (helps with maintaining the colour). Meanwhile do the caramel.
Blend the dates with vanilla, rest of the lemon juice, cinnamon and bananas/apples and any extra apple pieces you may have left over, for example the broken pieces or slices that were too thick or thin for using. It should come out like a proper sweet caramel. Tweak the flavour if you want with some nutmeg and ginger.

Cover the base with some of the caramel and arrange the apple slices to cover it all. Cover them with more caramel and repeat that until you run out of the caramel (which should be the topmost layer).

Dust some more cinnamon over it, or melt some 30g of chocolate in hot water bath and put it in a piping bag to do funky chocolate works on top. I was doing another cake at the same time and thus had chocolate handy, but did a very plain topping.
It is way easier to cut into it once it has set for a few hours in the fridge. Otherwise it may become a very messy task and the layers will slide easily. Still delish though!

Now this cake is quite sweet as you can tell from the amount of dates, so if you are not such a fan, just use less of the dates. The caramel will still be fine, and the base as well, just add more fruit to bind it. I would serve it with some dehydrated apple slices, but some coconut cream would be nice as well, to balance the sweetness somewhat. A drizzle of agave adds nice reflective features, and more cinnamon and fanned fruit makes it look fancy. 🙂

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Yum! Enjoy!

Eli x

 

Hello everyone,

It has been a while since I have had time to post a new recipe here. So here goes! A pretty simple but delicious recipe for your delight. It may seem to be long and complicated, but it really is easy to do despite the many layers!

Ingredients:

Base:

1 1/2 cup desiccated coconut
1/2 cup cashews (or any other nuts, or more coconut)
1/2 tsp vanilla extract
1 cup soft dates

Coconut cream:

4 tins of full-fat coconut milk
1-2 tsp vanilla
2-3 tbsp agave/maple (or any other sweetener)

Blueberry jam:

150g blueberries
2-3 tbsp chia seeds
1 tbsp agave

Fillings:

1 mango (or any other soft fruit, like banana, or kiwi)
50-100g blueberries

Process:

This is fairly simple. Add the dry base ingredients to the food processor and let it work until it is quite floury consistency. Then add the vanilla and dates until it all sticks together. Alternatively, if you do not have a food processor, blend dry stuff to flour, blend dates and vanilla with little water to a thick puree and mix them together in a bowl. Or mince dates in a mincer and mix together again. Press flat to the cake tin. Line with baking parchment prior to that, to make it easier to get the cake out afterwards.

For the jam, blend the blueberries with a little agave to a puree and mix in the chia seeds. They will start to set already in 10 minutes, so keep an eye on them to see about the consistency, whether they need more seeds or water.

Scoop out the thick white part of the coconut milk tins into a separate bowl. Try to get as little of the water as you can. Add the vanilla and sweetener and whip it all together. It should be really creamy and remind much of whipped cream. Add vanilla/sweetener to taste if needs adjustment. Do not under any circumstances use a blender for the mixing – the coconut will then separate and trust me, it is not easy to try and save it by turning it into a completely different dish.

Slice the mango to about 2-3mm thick slices. Arrange them on top of the base to cover the layer more or less. Add a layer of the coconut cream to fill in all the gaps and have a bit on top of the mango. Add another layer of the mango and top with nearly all the coconut cream. It should add a decent centimeter at least if not more. Leave a few scoops for decoration on top.

The jam should be of a relatively thick consistency by now and you should be able to spread it evenly on top of the coconut cream.

And all that is left to do is decorate! Put the rest of the coconut cream in a piping bag and set about doing whatever shapes you fancy! I made this cake as a birthday cake, so wrote the name in the middle and did the circle around, which I then also topped with more blueberries. But let your creativity fly and have fun. Here is the cake I made:

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It was quite well received an definitely up on my list of favourites.

Enjoy! More to come soon

Eli x

GF sweet bean ‘traybake’

Hiya, all,

It was about a year ago that I was sent a recipe exchange ‘chain mail’, and what a friend of mine sent me as an answer was savoury bean brownie recipe. I thought it was a fascinating idea to make something different out of beans like that. Never got around to it though. But the idea has stood with me ever since. So today I was faced with a challenge – make dinner for 4 in about 45 minutes. Luckily I had beans soaked so only had to boil them and rice for the main, with some veggies as side. But then the dessert… And as it had to be gluten-free, it got me thinking. Rice flour? Gram flour? Cocoa? Not enough ripe bananas though.. And then it hit me. I had a carton of red kidney beans, and the rest was improvisation. I thought I’ll go with cocoa-orange. So here goes, the recipe, best to my memories –

Ingredients:

1 carton of beans (I used red kidney beans)
1 banana
~50 g brown/muscovado sugar/molasses (to taste)
2/3 cup oats
1/4 cup gram flour
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp cocoa powder
2 tbsp flaxmeal
50 g dates
2 oranges (juiced)

Coating – 100 g chocolate

Drain the beans and blend them with a banana into a mash. Add sugar and orange juice and mix well (I used muscovado so it needs a more liquid environment to mix properly). Chop the dates and add them to the mixture with the rest of the dry ingredients. The dough should be reasonably thick, you would have to spread it in the cake tin. And then bake it for about 20 minutes (my oven doesn’t really react to different heat settings, so I nearly always use the maximum, otherwise I’d say around 200-220 degrees). If you want to have chocolate coating then melt the chocolate in a hot water bath until melted and pour onto the cake. Let it stand until it hardens or serve it as it is – nice and soft 🙂 Has a fudge-y kinda texture.

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So there you go, a rather easy and quick cake, and totally gluten free. Woop!

Hope you enjoyed it! Get creative 😉

Eli x

Everybody has the foods they remember from their childhood that have been their favourites and later in life bring back the warm feelings and memories of you eating the dish. Well, this post and recipe is my veganised version for one of my childhood favourites – a curd cake served with a berry kisel. Many people don’t even know what the kis(s)el is anywhere else but the Baltic and Slavic areas, so it’s basically fruit/berry juice, often with berries or fruit pieces, which is thickened a bit with some starchy substance. So it’s still runny but a bit thicker and can serve as a sauce or it’s delicious just for drinking as well. We always made plenty to make sure there’s enough to go with the cake and to drink as well 🙂
The curd cake was a classic one to make when there was curd that was getting close (or past) the use-by date. I have to say I don’t remember exactly how my mum made it, but I remembered it tasted very much like curd and it had some semolina in or on it. So that’s what I went by when making the cake. 😛 For the curdy tase I used yoghurt I made myself a day ago, but natural or flavoured yoghurt from the supermarket is definitely as good! Alrighty, enough of chit-chat and to the recipe!

Cake ingredients:

500-700 ml (soy) yoghurt
1 cup wholemeal flour
1 banana (mashed)
100 g semolina
1/2 cup raisins (optional, I just love raisins)
1 tbsp baking powder
1 tbsp lemon juice
1/3 cup sweetener (agave, date syrup, vegan honey) (or to taste)
1/3 cup water/soy milk

The amount I did was pretty big, so you can of course make less, hence the range for yoghurt.
Mix the flour and semolina with baking powder. Add the yoghurt, banana, lemon juice and sweetener and mix well. It should be of the consistency of a pancake dough. Add more flour/semolina if needed thicker or water/soy milk for making it runnier. Or both for increasing the amount. Mix in raisins.
For some reason we always made it in a glass over dish. Oil the dish and drizzle some more semolina on it to cover all the oily areas – to prevent from getting stuck to the dish. Pour the dough in it and cook at 200 degrees for an hour or so. Afterwards let it cool down (it might fall down if it rose before, but that’s cool!) before serving 🙂 And that’s that done!

Kisel ingredients:

1 pack of frozen berries (I got summer berry mix with currants and raspberries), you can use fresh or tinned stuff also!
200-250 ml of berry cordial/squash (vary depending on the total amount)
1.5 l of water (depending on how much you want)
3 tbsp lemon juice (optional)
1-4 tbsp cornflour/potato starch/arrowroot
sweetener

I made a huge potful of the kisel because there was much of the cake and I simply love this thing. You can use less of everything.
Bring the water with the berries, lemon juice and cordial to boil, add more water/cordial and sweetener should your preference require it. It depends on the cordial you use also, I used one without added sugar so it wasn’t very sweet, so I added a bit of some sweetener. Once it’s boiling, mix the starch with some cold water in a separate glass until the starch has dissolved completely. Once the kisel is boiling, turn the heat down or move it to another part of the stove and with mixing constantly, slowly pour the starch in. You should feel it how mixing the whole thing gets heavier and it gets thicker. To avoid making it too thick, add it very slowly, and you can pause in between also. As I was running out of cornflour, I had to do it in 3 batches actually, first used some arrowroot, 1tbsp, that did nearly nothing. So I added 1 tbsp of cornflour (all I had), and that made it a bit thicker. Afterwards I decided I want to make it even thicker so heated it up again and mixed in 2 more tbsp of arrowroot so it got sufficiently more thicker. And that’s it! Ready to be enjoyed hot or lovely when it’s cooled down also.

And then to the merging the two! Serve a piece of the cake covered in plenty of the kisel! It’s just LOVELY! I really do hope somebody will try it and be convinced of the nice soft texture of the cake and curdy taste and the fresh berry flavour that comes with the kisel. 🙂 That’s all folks!

Eli x

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Lemon curd cake

Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

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Raw ‘hedgehog’ cake

Hello again!

This time I’d like to share this incredibly simple but amazing recipe with you that I made up, inspired by this raw vegan turtle cake recipe that I saw. I and many others were pretty happy with this recipe. As it contains mostly fruits, it’s also one of the lightest cakes I have made/eaten, portion sizes were really not a problem 😛

Ingredients:

7-9 bananas
4 kiwis
1 mango

400 g dates
1 tbsp vanilla extract
1/3 cup shredded coconut
1/4 cup coconut oil

blueberries

 

The process is fairly simple. Blend the dates, vanilla extract, most of the shredded coconut and 1-2 bananas. Once blended (add water if need-be), add melted coconut oil. Should be reasonably thick paste so you could spread it. Try to add as little water as possible, otherwise it might start oozing out afterwards.
Slice the rest of the fruits into thin slices.
Start building up the cake. I layered mine as such: banana, cream, kiwis, cream, mango, cream, banana….
Feel free to use any other kind of fruit, I just thought long and hard and reckoned these three were the best soft but solid fruit to use as the layers. When placing the layering material, shrink the diameter of the cake slowly. Once at the last layer, spread the cream all over it, to the top and sides. As I made mine to be a hedgehog (/dog/bear/mole), I decorated it with added coconut over all of it and cut a banana to make the nose, tail and four feet. And then added blueberries for eyes and nosetip. After that leave it to solidify in the fridge for an hour or few (and it looks so cute being there!), but can be served straight after preparation also 🙂 (I did have the temptation to eat it straight after finishing).

And indeed, then there’s nothing else to do but to eat it! As the fruit layers are very nice and soft, a good knife goes through very easily, and the cream is thick enough to unite all the layers. A really easy delicious masterpiece if I may say so myself 🙂 I hope you’re gonna try it out for yourselves!

Eli x

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Hello again, my dear followers,

I realise it’s been nearly two months since I last posted something here, thus, I’ll try to be a lot more active this month. It has already started out pretty well as I’ve made two amazing cakes, of which this recipe is the first one of the (next one posted tomorrow or day after).

This is the first very fancy-looking proper birthday cake I have rawified. And as the recipients were happy with it, I can assure you that the taste is not compromised! This might look long and complicated, and maybe with no experience in raw cakes it is, though I assure you, it took me no longer than an hour of prepping 🙂

Thus:

Ingredients:

Base:
1 cup coconut (shredded)
1/2 cup buckwheat crispies (raw soaked, dehydrated buckwheat)
2/3 cup flax seeds
1/4 beetroot
2 cups dates (soft, presoaked)

Chocolate layer:
2 avocados
2-3 tbsp cocoa/cacao powder
2 bananas
1.5 cups soft dates
3 tbsp coconut oil (melted)

Raspberry layer:
400g (frozen) raspberries
1/4 cup sweetener of your choice (I used date syrup and agave nectar)
100 g coconut butter (not oil!) (melted)
1 tbsp vanilla extract (optional)

Frosting:
200 g coconut butter
small chunk of beetroot
1/4 cup sweetener of your choice
1 banana

Process:

For base ground all the dry ingredients (coconut, buckwheat, flax), blend together with small chunks of beetroot and the dates. I use my jug blender to do all the small grinding and then my food processor with an S-blade to process it all together. It should be somewhat sticky decent mixture to press to the bottom of your prepared cake tin (if you smear tiny bit of coconut oil to the bottom of the tin, it’ll be easier to get the pieces off). The amount that you use depends very much on the size of the cake. I made the base layer roughly 80 mm thick and had quite a bit left over, which is okay! 🙂

The chocolate layer is very easy- just blend it all together, add the coconut oil at the very end. If you need to, add some water to make the blending easier. Pour that on top of your base layer.

Now if you had any of the base left over, now would be the time to either crumble it on top the chocolate layer or if the latter is solid enough, you may be able to make a proper second base layer in between there. 🙂

The raspberry layer is fairly easy as well. If you’re using frozen raspberries, like I was, melt them in warm water, and try to drain most of the water out. Blend it with whatever sweetener you wish, add vanilla if you so desire. The coconut butter must be melted to a thicker liquid like state, use hot water bath. Or de-freezing option on the microwave if you want it done quicker. Not sure if it would qualify as raw then any more though. Anyway, once you’ve achieved that, blend it with the raspberry mixture. Pour that on top of the assembled cake you’ve got so far. This layer balances out the sweetness of the rest of the cake and brings a dimension of freshness to it.

For frosting, melt the rest of the coconut butter and blend together with the other ingredients. As it gets thick very quickly due to the low temperatures, you may have to add hot water (I did), to keep it from becoming totally solid.
I used a piping bag, where I fit it all in and with the nice nozzle decorated the whole thing.
As this cake needs to be kept in the freezer for a few hours, you might want to do the frosting as the last thing, after it’s frozen, so you could lose the sides of the cake tin and use the frosting on the sides. I did it only at the top (and had a hard time of using all of it up), but it’s nice either way.

Thus, either with or without your frosting, make sure it’s nice and solid from being frozen. I froze mine overnight and then let it warm to room temperature with a couple of hours. I’m sure it’ll be nice with less time spent on each activity 🙂

And that’s it! Enjoying left, really! Below you can see photos of the cake, and a cupcake I made alongside, for sampling, and photos 😛

I hope this inspires you to try and do something similar!

Eli x

 

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Raw blueberry tarts

Hello, my dearies,

Today I would like to share a recipe with yous that is just so delicious, I would go as cheesy as to call it yummalicious!

In my childhood I liked a lot something I guess you would call meringue cupcake in English, and the ones we had in Estonia often had a piece of banana in the middle on the biscuit layer. And ever since I have enjoyed so much having a piece of fresh fruit in the middle of my cakes 🙂

I have been keeping a keen eye on Amy’s blog and she has been using a lot of this base recipe which I tried out here as well, not exactly the same ratio, but ingredient-wise. My friends whom I was making them for can vouch for the deliciousness! 🙂 So!

Ingredients:

4o0g dates (soaked)
2 cups coconut (desiccated)
2/3 cup flax seeds
2/3 cup buckwheat flour (raw soaked, dehydrated, ground buckwheat)
pinch of salt (optional)
3 bananas
400 g blueberries
1/2 cup coconut oil
1 1/2 cup soaked cashews
blueberry flour (optional)
agave nectar/coconut sugar

For the base grind the coconut, flax and buckwheat into a flour and put into a bowl. Blend about half the dates and one banana into a thick paste, add water if needbe. Once blended, mix it with the flour and put it in your cake tin or cupcake holders as the base.

This is also optional but I think really gives something extra to it – slice a banana and put the pieces on the base.

Blend 350g of the blueberries with another banana and the rest of the dates. Once blended, add 1/4 cup melted coconut oil. That is the filling which you can then put onto the base layer.

On some of the cupcakes on the photo underneath you can see I made a topping as well. That was basically a blueberry whipped cream. For that blend the soft cashews with any sweetener of your choice, I used coconut sugar, but agave works the same say, and the rest of the blueberries. I also added some more blueberry flour to get the distinction of colours between the filling and frosting. Once all smooth, pipe or just smooth on top of the filling and put it all to the freezer for 30min-1hour and serve immediately! Or if too frozen, let it melt for 10 minutes beforehand. 🙂

Perfect to share with awesome friends of guests, as it’s fairly quick to make!

Hope you’ll give it a try and will enjoy it as much as I did!

Until next time!

Eli x

bluberrycake blueberrycake