The one-bowl-only-brownie-like chocolate cake is very easy and quick to make. It´s not overly sweet when you use dark chocolate for the chocolate cream on top and good quality cocoa powder for the cake batter. Since I ran out of coconut sugar, I opted for simple brown sugar, but you can easily replace it with any sweetener of your choice. Just make sure not to keep the cake for too long in the oven, otherwise it´ll loose the moisture. I also used homemade blueberry jam to add a little fruity sweetness that goes very well with the airy chocolate cream. I can imagine that it would taste even better with freshly made chia jam. You can use any jam leftovers you have at home. I highly recommend doing the chocolate cream a day in advance to make sure that it gets firm nicely. The cake can be made for pretty much any occasion you can think of and will definitely satisfy your cravings for something chocolatey!
This vegan chocolate cheesecake is a foolproof beast. You can´t do anything wrong here, it´ll turn out perfectly every time you make it and your guests will think that you´ve spent many hours in the kitchen preparing it while all the work you did was to basically put everything into a blender and blend until utterly smooth, creamy and delicious.
It´s velvety and melt-on-your-tongue-mouth-watering good. And it´s with chocolate, so what´s not to like? Did I mention that it´s also gluten free? And actually really nutritious and good for your body, too. Yap, no need to excuse yourself, just go now and make it.
(P.S. I don’t consider myself responsible when you won´t be able to stop at one slice only…)
Here is the basic recipe for my all time favorite vegan cheesecake made of cashews and cooked millet. Cooked millet wonderfully holds the filling together, makes it mouthwatering creamy and also makes the cake cheaper since you use half of the cashews only. Most important: it REALLY tastes like the real thing. Heavenly smooth, creamy, sweet and 100% irresistible. Just the perfect, simple and healthy treat to satisfy your sweet tooth. Below you see three different variations, the recipe is for all three the same, but I used different ingredients for the base and flavorings for the filling. I like the base to be simple and not overwhelming, so mostly I just use crushed nuts or digestive cookies without adding any sugar or oil. You can alternate the filling by adding purred fruits, peanut butter, chocolate chips or raisins. The possibilities are limitless.
I opted in all three cases for the classic version and topped the cake with plain fresh fruits and chocolate. When making the chocolate I actually never measure out. I just mix few spoons of cocoa powder with melted coconut oil until smooth and creamy, add a splash of agave syrup and cold water and that´s it. When you want the chocolate to be more stable and crunchy, just omit the water. If you wish a soft, fudgy like consistency, add cold water until you reach a spreadable, but still creamy (not runny) consistency. Have in mind that the chocolate always firms up in the fridge. I hope that you enjoy this blissful cake as much as I do…
This is probably the easiest apple cake you can make. The recipe is really magical, because you don´t even have to make a cake batter, you just mix few simple ingredients together and that´s it. No kneading, no mixing, no blending, no waiting for the cake to raise. The hardest part is to grate the apples. But that counts as upper arm workout, so you can eat two slices (or more) when the cake is ready, because you worked out while making it, so you deserve it! I love these kind of desserts – minimal effort with amazing results. If you feel fancy like me, you can layer the cake with poppy seeds and raisins, but it works like a charm with apples only as well. So, I suggest you start with brewing coffee…
Pascha is a traditional Easter dish made from curd cheese & nuts and dried fruits. It tastes very similar to a cheese cake, but it is made without a crust and the texture is a little firmer. This year I veganized the recipe and made this delicious dessert/cake without butter, cream and cheese. The cake consists of blended cashews and millet and is flavored with orange juice and vanilla. Since I´m a total sucker for nuts, I really liked the taste – it tasted like a heavenly creamy cashew cheesecake with huge amounts of other crunchy nuts and chewy cranberries and raisins. The only thing I wasn´t so happy about was the texture – I don´t have a high speed blender, so I had to add more liquids in order to blend the nuts properly until smooth and creamy. The cake wasn´t firm enough to hold its shape, so I had to freeze it for few hours to make sure it firms up properly. So I guess this ended up being more a semifreddo than a pascha, but the taste definitely compensated the lack of texture. It disappeared dangerously fast, so I assume that everybody was pretty happy about having pascha in form of an ice cream. In the recipe below, I reduced the amount of liquids, so you should end up having a nice and firm pascha, when you decide to give it a try. Just make sure you use a good blender, which can handle blending nuts without adding to much liquids to the mixture.
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf