Chocolate Beetroot Raspberry Cake with Avocado Chocolate Icing
oh yeah, you've got to love vegetables hidden in cakes
What a marvellous idea whoever came up with the idea that vegetables can hide in cakes, when I first read and tasted this geniuses I was hooked for good. The combination in this particular recipe that I created out of lust for something sweet, chocolatey and cake-ish makes my tastebuds sing! Enjoy the healthy side effects of the beetroot, avocado, coconut oil, cacao and raspberries all married into this one cake. You don’t have to make the icing, but it does lend a more celebrative flair to your cake experience. The antioxidants from the cacao in the icing also makes one extra happy which is always a good thing. I have lost count how many times I’ve made this cake, trying different variations and I believe through years of tasting that this version will satisfy your cravings for a decadent and health conscious chocolate cake to melt your heart.
Makes 1 medium round cake tin enough to feed about 12 generously
2 cups almond meal
1/2 cup rice flour
1/2 cup buckwheat flour, or maize flour
1/2 cup cacao powder
1 & 1/2 cups rapadura, or other unrefined sugar, muscovado, coconut sugar
1 tsp bicarb
2 tbsp flaxmeal, soaked in 1/2 cup water or rice milk for 20 minutes
1 cup rice milk mixed with1 tsp lemon juice, or in emergency use 1 tsp apple cider vinegar instead, no worries, let sit 20 minutes.
1/2 cup coconut oil
1 tbsp vanilla extract
1 medium beetroot (150g), finely grated
2 cups or 200g raspberries fresh, or frozen but definitely thawed- important that they are NOT frozen otherwise the cake wont bake properly. Trust me I’ve tried it and it’s not worth it.
Preheat your oven to 180 C. Line a medium cake tin with baking paper.
Prepare your ingredients, in a bowl mix the dry ingredients well, in another bowl mix the wet ingredients well. Take a deep breath, mix the dry ingredients into the wet ones. Then add the beetroot mix a little, then add the berries and mix very gently.
Pour into the cake tin and bake for about an hour. You don’t want to over bake this cake, so check after 45 minutes by inserting a knife in the middle, if it comes out clean, it’s ready. Your house should also smell like chocolate heaven when it’s ready.
Let the cake cool 15-30 minutes then remove from the cake tin and allow the cake to cool before covering with the avocado chocolate icing, otherwise it may all fall apart and the icing will melt.
If you want a quick icing, try this easy one instead: when the cake comes out of the oven and is still hot spread maple syrup with a brush over the top and sprinkle with cacao. Et voila. Enjoy!
You can use mixed berries instead of raspberries.
You can leave the raspberries out of the batter all together and add them on top.
You can use a whole range of different oils instead of coconut for example grapeseed, olive, or macadamia.
Replacing cacao with carob would be a tasty affair too!
Chocolate Avocado Icing
Who hasn’t heard about this now world famous vegan icing? Don’t worry about the avocado in just sit back, relax and enjoy the thick rich sweet chocolate texture that the world has wholeheartedly embraced for good reasons. A seriously healthy alternative to your regular chocolate icing or chocolate mousse. You will however need a blender, hand held mixer, or small food processor for this recipe. Freeze some if you’ve made too much and have it ready to go in a lazy cooking moment for a pleasantly surprising dessert. You could also dip strawberries in this decadent cream, or serve it as a mousse in glasses with raspberries and vanilla cashew cream. Warning: Cacao contains caffeine and, unless you are a caffeine lover, will keep you awake if eaten late at night, really. Either way mhhhhh heaven on earth…..
Makes enough for spreading on 1 medium cake
2 large very ripe avocado
1/2 cup maple syrup, plus extra to taste if needed
1/2 cup rice milk
1/2 cup cacao powder, sifted, extra to taste if needed
1 generous dash of vanilla extract
A little sprinkle of salt to bring out the sweetness
Optional: 2 tbsp coconut oil
Blend everything to a smooth and creamy consistency and taste test and add extra cacao and syrup if necessary.
Taste test again. Did I mention to taste test?
Place in the fridge to firm.
I haven’t provided exact grams for the avocado as the volume of avocados vary, but obviously this chocolate icing needs to taste sweet and chocolatey.
So, make sure you’ve added enough cacao and maple syrup. When you’ve found the perfect balance you’ll know. It’s got to be sweet and make you happy when you taste it, it’s icing after all.
Don’t give up.
Once cooled and firm you can spread it on anything, like smooth vegan magic.
You can also use coconut syrup, instead of maple syrup, as matter of fact I’ve used every possible sweetener for this and they are all great. Stevia however is a bit challenging.
You can of course use all kinds of animal friendly milk.
If you have kids and can’t do cacao, go for carob instead. Don’t limit yourself, get creative!
NOW HERE'S ANOTHER! YOU'RE WELCOME.
Zucchini Chocolate Cake with Avocado Chocolate Icing
Here it is. A chocolate cake. A gluten-free, refined sugar-free, vegan chocolate cake with sneaky zucchini! It's nutritious; it's moist and finger licking delicious.
If you're making this for your kids don’t tell them about the zucchini. If nuts aren't on the menu, just exchange the almond meal with 3/4 cup of gluten-free flour. Too easy. If you want to serve this cake with the icing you’ll have to make everything 4 hours, or so, in advance. The icing has to firm and you’ll have to let the cake cool completely before lavishly spreading it all over. If you are impatient, you can also serve the cake warm with the icing poured over it. From experience both ways are totally divine.
Makes 1 small to medium (about 23cm) round cake tin
1 cup almond meal
1/2 cup rice flour
1/2 cup buckwheat flour
1/2 cup cacao powder
1 tsp bicarb soda
1 small pinch salt
3/4 cup coconut sugar, or rapadura sugar
2 tbsp flaxmeal, soaked in 1/2 cup rice milk or water for about 30 minutes
3/4 cup rice milk
1 tsp apple cider vinegar
1/3 cup coconut oil
1 tsp vanilla extract
1 medium zucchini, roughly 150g or 1 cup
Decadently optional: 1/3 cup of sugar-free vegan chocolate chips
Preheat oven to 180 C.
Mix the flaxmeal with the water, stir and allow to sit for about 30 minutes or more.
Grate the zucchini coarsely.
Add your remaining wet ingredients to the flaxseed mixture.
Combine your dry ingredients in a different bowl, then bring the wet and dry mixes together.
Add the zucchini and choc chips if using, and pour into your cake tin.
Bake for 45 minutes, or until a knife inserted in the middle comes out clean.
Allow to cool, then serve. If you cut this cake while it’s still warm it will crumble, but that’s not such a bad thing anyway, more fingers to lick.
For the cake you can use other oils too, such as sunflower, rice bran or even olive oil all make delicious inconspicuous alternatives. Try this cake with carrot or pumpkin instead of the zucchini! Or perhaps add a few soaked and chopped prunes as a sweet digestive addition to the batter. Of course hazelnut meal instead of almond meal is delicious too. If you like it crunchy, add a few toasted walnuts roughly chopped to the mix. You can also just break up some chocolate instead of buying actual choc chips. The world is open to possibilities.
Chocolate Avocado Icing
see recipe above.
Bliss Balls Apricot Coconut Lime
These are not only nutritious but they blend a mix of goodies which wont spoil, melt or squash so easily. There are times when I like to make sweets and send them to my mum in Germany, such as these good old bliss ball. Make sure to take the time to soak the apricots in lime, or lemon juice! They offer a complete protein including all 8-essential amino acids and a sweet lime zing to make you smile.
Makes roughly 20 bliss balls
1 cup almond meal, or ground almonds
2 cups desiccated coconut
1 tbsp chia seeds
1 pinch salt
2 tbsp goji berries, or cranberries
1 tbsp maca powder, for an optional super food effect
3 tbsp/55g extra virgin coconut oil
3 tbsp/110g rice syrup for a mild sweetness, or use maple syrup for a much sweeter option
About 3/4 cup or 100g dried organic apricots, sliced and diced
1/4-1/2 cup juice of 3 limes, or 2 lemons
Rind of 3 limes, or 2 lemons
1/2 cup extra desiccated coconut, for coating balls
Soak the apricots in the lime or lemon juice and rind for anywhere up to 8 hours. The longer you soak the more zing these balls will have.
Combine the dry ingredients.
Add the wet mix and apricots to the dry ingredients and stir well.
Using wet hands r into balls, then coat with the extra coconut.
Refrigerate to harden which makes them even more delicious.
Enjoy this protein rich pretty treat.
You have to try substituting dried mango for the apricots and adding 1 tsp turmeric, or 1 tbsp fresh turmeric juice. That’s nice too.
You could try using fresh coconut grated instead of the desiccated coconut.
Would you like to trial my all time favourite Cauliflower and Chia Fritters/ Patties recipe? Here you go.
I'd love to hear about your experience. Perhaps you could email me your suggestion of how to actually call them too: Fritter or patty?
Golden Cauliflower Chia Fritters with Turmeric
I like to make these delicious golden little things for anyone that allows me into their kitchen. More than a handy snack to have in the fridge, or freezer, they make sexy finger food, or wraps, they can even star as a main act for dinner, accompanied by a grand salad. This must be one of the best ways to eat this cancer-fighting, cruciferous vegetable. Filled with omega-3 fatty acids from the chia and our anti-inflammatory superhero curcumin from the turmeric, this is how versatile healthy and delicious a recipe can be!
Makes about 20 little fritters
1 & 1/2 cups chickpea flour
2 tbsp chia seeds
1/2 tsp turmeric
1 tbsp sweet paprika
1 pinch cayenne pepper
1/2 tsp bi-carb soda
1 tsp sea salt
A few screws of your black pepper grinder
1 cup rice milk
Coconut oil for frying
1 small cauliflower, grated coarsely about 700g
1/2 cup spring onions, chopped about 4 stalks
1/2 bunch of parsley, green and stalk chopped
Mix the dry ingredients well. Add the rest of the ingredients, mix everything together and let sit for about 30 minutes giving the chia seeds a chance to expand and therefore holding the fritters together. Sometimes the mixture can be more dry or wet depending on the size and water content of the cauliflower, so just adjust with milk and/ or flour to reach the right consistency that will hold when fried. I’d recommend test frying one fritter before doing all of them.
Form little rounds, about 2 tbsp each, with wet hands. Fry the rounds in coconut oil on a medium heat until golden brown and thoroughly cooked. Roughly 5 minutes on each side, the longer they fry the better, you want the cauliflower to cook in the middle, so take your time.
You can also store them in a warm oven until serving, this gives them another chance to cook through.
They store well in the fridge or freezer, ready to be heated in a toaster or grill.
Enjoy these hot with home made Cucumber Pickles, which help to digest fried foods and of course they are also delightful with the Green Goddess Tahini Dip, Coconut Coriander Chutney, or Avocado Zucchini Dill Dip.
Chia seeds work as an egg replacement, as well as chickpea flour also called ‘besan flour’.
You can add 1 cup of left over cooked grains to this recipe, millet or quinoa tastes very nice.
You can also use other vegetables like zucchini, carrot, sweet potato, instead of the cauliflower mhhhh!
Green Goddess Tahini Dip
Every vegan chef needs to have a really good tahini sauce recipe, I have found this one to be most palatable for ‘normal’ eaters, which makes me incredibly happy. Tahini is full of magnesium which might help with chocolate cravings. This dip hugs your tongue and completes your Cauliflower Chia Fritters. Try it in a wrap, with a quinoa salad, steamed veg, or even plain vegetable sticks are awesome dipped in this richness. Enjoy the versatility!
1/2 cup tahini, hulled
1/2 cup water, or more, depending on desired consistency
1/4 cup lemon juice
1 cup chopped loosely packed fresh parsley
1-2 tbsp apple cider vinegar
1-2 clove garlic, chopped
1/2 tsp salt
Place everything into a blender and blend until smooth.
Enjoy this lush and nutritious dip with Golden Cauliflower Chia Fritters and so much more.
Keeps for 4-5 days in the fridge, but freezes well too.
Herbs like coriander and mint work nicely in this dip too
Important Tahini Tip: Before using, mix the tahini jar very well with a clean spoon. This will ensure that the thick sediment at the bottom is blended with the oily part on top. Highly recommended, tastes much nicer.
Tahini (sesame seeds) are a great source of calcium and magnesium.
Apple cider vinegar alkalises body and aids digestion.
Garlic is anti viral, anti bacterial.
Parsley has a ridiculous amount if vitamin C, specially like in this recipe when eaten raw.
LET ME KNOW HOW YOU GO!
Vegan Banana Bread Heaven
Would you like to trial my recent Banana Bread recipe? I would love to hear your feedback on the result and the recipe in general, for example how the instructions are written etc. Perhaps you'd interchange some ingredients, I'd really love to hear about it.
Healthiest Banana Bread with Cinnamon Walnuts and Dates Totally Sugar-Free
For years my friends I have worked on creating the perfect vegan, gluten and sugar-free banana bread to satisfy (me) and you! My main aim was to create a banana bread that won't leave me feeling guilty, but pleasured. Works for me. Banana Bread is definitely not a bread, come on, it’s a cake everyone. Oh well, often things are not as they seem…
Makes 1 bread loaf about 22 cm long
1/2 cup almond meal
1/4 cup rice flour
1/4 cup buckwheat flour
1/4 cup coconut flour
1/2 tsp bi-carb
1 tbsp cinnamon
1/4 tsp nutmeg
1 cup or 150g chopped dates
1/2 cup walnuts, chopped, keep a few for on top
Wonderful option: 1 tbsp maca powder
3/4 cup rice or soy milk
1/4 cup flaxmeal
1 tsp lemon juice, or apple cider vinegar
1/4 cup extra virgin coconut oil
1 tsp vanilla extract
3 very ripe bananas, about 300g
Preheat oven to 180 C.
Mix the flaxmeal with the milk and vinegar and set aside for about 20 minutes.
Sieve and mix the dry ingredients in a bowl and set aside.
Mix the wet ingredients in a bowl and set aside.
Peel and squash the ripe bananas with your bare clean hands into nice mush and add to the wet mix, then add the dry mix, walnuts and dates.
Pour into baking tray, give the tin a bang on the bench to release any air bubbles. Add a few walnuts on top, press them into the dough a little.
Bake for about 45-50 minutes, or until a knife inserted in the middle comes out cleanish, but a slight streak of gooey banana is ok as this recipe is loaded with bananas.
Enjoy hot, cold, luke warm, all divine, toasted, topped with nut butter, alone, with other yummy people, or vanilla cashew cream.
To make this recipe paleo compatible exchange the rice and buckwheat flour for almond meal and coconut flour, or whatever other paleo flour you have. To make your own flaxmeal just grind flaxseeds in a coffee grinder, or blender until resembling flour. If you have stevia drops you could add just a few in this recipe too, just a few!
Raw Wraps with Cashew Cheese and Pear
Nearly raw, fresh, crunchy, full of vitamins and antioxidants, sexy finger food or a ridiculously healthy snack. Looks neat and fancy and makes you feel good! Enjoy filling these wraps with the abundance of your produce and imagination.
For 12 rolls prepare
6 silverbeet or spinach leaves
1 carrot, cut into thin strips
1 cucumber, cut into thin strips
1 ripe avocado, sliced
200g ready to eat delicious tofu, sliced
1 ripe pear, sliced
2 cups alfalfa sprouts
Savoury cashew cheese
1 cup cashews, soaked in water overnight
1/4-1/2 cup rice milk, depends on desired consistency
1 tsp sweet paprika
2 tbsp savoury yeast flakes
1 tbsp apple cider vinegar, or lemon juice
1 pinch of cayenne pepper
Salt to taste
Freshly cracked pepper
You also need
Wash the silverbeet with hot water and dry on a tea towel.
Blend the cashew cheese ingredients and taste test, adjust to your liking.
Slice along the thick middle part of the silverbeet or spinach leave and discard the hard stem, keep the soft beautiful green leaves and place them on a wooden chopping board.
Fill the leaves with the rest of the ingredients.
Roll everything together tightly and lock with a toothpick.
Place each roll in a circle on a plate, or platter.
That’s it, enjoy your fresh and crisp raw entrees!
The raw food diet is based on unprocessed and uncooked plant foods that have not been heated above 44C as heating above this temperature is believed to destroy enzymes that assist in the digestion and absorption of valuable vitamins and minerals.
Green leafy vegetables such as kale, Chinese greens, dandelion, silverbeet, spinach, rocket, watercress are highly alkalizing to the blood and contain lots of goodies like antioxidants, folic acid, magnesium, calcium, potassium, vitamin K, iron and fibre. Avoid spinach if you have eczema.
Chlorophyll found in greens helps to restore and grow new cells and is even helpful in detoxifying theliver.
Feedback on your cooking, making,baking experiences are very welcome email me: firstname.lastname@example.org