Absolutely delicious chocolate cake and you’ll never guess that it is dairy-free and gluten-free.
Serves: 12 people
3 cake pans, each ⌀ 26 cm
Margarine to grease the pans
Preheat the oven to 160°C.
Prepare the three cake pans. For that line out the bottoms of the cake pans with baking parchment each cut to a circle and grease the sides of the cake pans with an even layer of margarine.
300 g dairy-free dark chocolate
225 g margarine
225 g sugar or powdered sugar
225 g chickpea flour
3 teaspoons gluten-free baking powder
2 teaspoons vanilla extract
200 g ground almonds
225 ml soy milk
3 teaspoons lemon juice
180 g apricot jam
200 g dairy-free dark chocolate
25 g coconut butter
For the dough melt the chocolate over a water bath until completely smooth.
Mix margarine and sugar until the mixture becomes pale and fluffy, and stir the chocolate into this mixture. Add chickpea flour, baking powder, vanilla extract and ground almonds. Gradually pour the soy milk in while mixing, add lemon juice.
Divide the mixture equally into the three cake pans and ensure an even surface. Put the pans into the oven and bake them for 25-30 minutes. Check if cake layers are ready by putting a wooden toothpick into the centre of each of the cake layers. The wooden toothpick should come out clean. Allow the cake layers to cool down in their pans.
Run a knife around the edge of the cake layers to loosen them from the edges of the pans. Then remove one cake layer from its pan by turning it upside down onto a large plate. Continue with the other two cake layers in the same way.
Warm up the apricot jam slightly and take out any whole pieces of fruit. Spread half of the jam over the first cake layer. Then place the second layer on top of the first and repeat this with the second cake layer. Place the third layer on top.
Melt the chocolate with coconut butter over a water bath as before until the mixture becomes spreadable. Let it cool down a bit, and then spread it on top of the cake using a damp palette knife and smooth down as necessary. Allow the cake to rest for at least one hour before serving.
This is a tasty low-fat cake without eggs, nice for an afternoon tea or coffee.
Serves: 12 people
a cake pan ⌀26 cm
1 tablespoon sunflower oil
Preheat the oven to 180°C and prepare the cake pan. Line the bottom of the cake pan with baking paper and coat the sides of the cake pan with sunflower oil.
100 g coconut flakes
50 g powdered sugar
1 teaspoon vanilla sugar
FINAL TOPPING AFTER BAKING
250 ml cream
350 g flour
100 g powdered sugar
1 teaspoon vanilla extract (or vanilla sugar)
1 teaspoon baking soda
A pinch of salt
300 ml yoghurt or buttermilk
100 g sugar
Mix all coconut topping ingredients in a bowl.
Mix flour, powdered sugar, vanilla, baking soda and salt in a bowl.
Mix the yoghurt and sugar in a mixer or blender until the consistency is smooth and more liquid. Add the yoghurt sugar mix to the other dough mixture. Mix everything together quickly and pour the dough mixture into the cake pan.
Spread all of the coconut topping over the dough and cover the cake pan with aluminum foil. Put it into the oven for ca. 20 – 25 min. After 20 – 25 min reduce the temperature to 160°C and bake the cake 10-15 min more. Check if the cake is ready by inserting a wooden toothpick into the cake, especially into the middle. The toothpick should come out clean. If the toothpick does not come out clean as yet, remove the aluminum foil and bake for a few minutes more until the cake is really ready.
While the cake is still warm, pour 250 ml cream onto the surface of the cake little by little, the cake will soak in all of the cream. Let the cake cool down in the cake pan and then remove the cake onto a serving plate.
Delicious cookies, not only for friends of raw food.
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)
CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil
Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.
For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.
This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.
A baked lemon cheesecake recipe very easy to make and so delicious!
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder
Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.
A delicious gluten-free banana cake for an afternoon tea or after sport or any physical activity.
250 g ripe bananas
60 g melted butter or ghee
60 g coconut sugar or brown sugar
140 g almond powder or cashew powder
1 pack baking powder
1 tablespoon chia seeds
90 g rice flour
30 g lupin flour
Cake pan or brownie pan (22 cm x 22 cm)
Mash the bananas, and add sugar and melted butter. Beat energetically.
Add the almond/cashew powder, baking powder, chia seeds and the flours.
Pour the mixture into a buttered mould (cake pan or brownie pan) and bake for 15-20 min in a preheated oven at 175°C.