LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

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If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Lovely, Healthy LSA-Banana Cake or Muffins

I’ve really nailed banana cakes.

I seem to hit that perfect texture every time now; this has the perfect level of moisture and spring. Furthermore this is not only yummy but quite healthy; I’ve included LSA.

It’s low, as opposed to no-sugar, and that means I feel like it’s more than sweet enough. You could possibly drop the sugar content further but I prefer cakes with a little sugar at least. Notice the hungry pajama-wearing person who prematurely spotted the cake and tried to wrestle it out of the photoshoot.

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INGREDIENTS

1 & 3/4 cups flour
1/2 cup LSA (ground linseed, sunflower seeds and almond)
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1/4 cup sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon malt or apple-cider vinegar
Optional: a couple of handfuls of raisins, walnuts or dark chocolate chips

INSTRUCTIONS

Mash bananas. Add all dry ingredients. Add all wet ingredients. Mix. Bake long and slow in a cake tin or in a muffin tray. Bring out of the oven when springy to touch and golden.

 

Best Chocolate Cake & Chocolate Cupcake Recipe

Source: Vegan Society of Aotearoa, New Zealand

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The recipe’s doubled, so you can halve it for a smaller batch. This recipe is my go-to and I use it for cake and cupcakes. It’s simple, quick and inexpensive to execute.

HALVED INGREDIENTS:

1 & 1/2 cups flour
1 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
1 tablespoon malt vinegar, apple-cider vinegar or lemon
1 cup water

Flawless Carob-walnut Coconut Ice Cream

I think this is one of the best things I’ve ever created.

I’m not being hyperbolic, this is flawlessly flavoured and perfectly scoopable. It’s not icy and you should do everything I say.

Carob isn’t a substitute for chocolate in my mind, it’s its own thing.

This recipe is foolproof and you can adapt the flavours as you see fit. Some might like to make a coffee ice cream, some may like to swap out the carob for 1/4 cup of cocoa, some may like to add cacao nibs or chocolate chips. This doesn’t deliver instantaneous gratification as it takes time to prepare, but once the ice cream is made then you get the instantaneous gratification of helping yourself whenever you may please – which if you’re me is ‘always’. I really, really, reeeeeeeeeally like ice cream.

You’ll need an ice cream maker with a freezy bowl. These cost about $20 from any department store.

Full credit to the ‘foolproofness’ goes to Max Falkowitz who really, really put his back into creating the solid structure of this ice cream. Thanks Max!

OK here it is, those are cacao nibs atop, though I prefer it plain :)

IMPORTANT: I only use Family Choice coconut cream and Family Choice coconut cream light for this recipe, it’s the only brand I’ve found to perform consistently. I personally found the organic brands to be too full of coconut oil, which messes with the consistency.

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INGREDIENTS:

2 & a half tablespoons carob powder, sifted
1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)
1 & 3/4 cup light coconut cream (not solid)
1 3/4 cup solid coconut cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup walnuts
1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice cream from becoming too firm. I omitted this.)

INSTRUCTIONS:

On low heat add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps). Add all other  ingredients except for vanilla and walnuts. Slowly stir over heat until all ingredients have thoroughly melted together – no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome. Remove from head and blend for 30 seconds in a blender or food processor. Sit in fridge until very cold (about 4 hours).

Add chilled mixture to an ice cream maker bowl (ideally one that’s been frozen for 24 hours) and churn according to manufacturers instructions (30 minutes in my case). Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours).

P.S. You could enjoy this with chocolate sauce or just as-is.  I prefer it as-is but just in case you wanna try a sauce my mother’s chocolate sauce recipe is: 1/2 cup water, 1/2 cup cocoa, 1/2 cup sugar, dash of vanilla. Blend sugar and cocoa in a pan until all lumps have been ground away. Slowly drizzle in water while stirring, heat until mildly simmering, take off stove, add in a dash of vanilla and pour the chocolate sauce – hot – over your ice cream.

Little Gluten-free, Low-sugar, Peanut butter, Chocolate Self-Saucing Puddings

Something to entertain us on a slow afternoon – baking!

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INGREDIENTS

Cake:

1 & 1/2 cups of Macro Wholefoods GF Plain Flour
1/4 cup brown sugar
1/4 cup coconut syrup
5 tablespoons cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk
1/4 cup coconut oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla essence
1/4 cup peanut butter

Sauce:

2 tablespoons cocoa
1/8 cup sugar
1/4 cup water

INSTRUCTIONS:

1) Throw ingredients at son.
2) Eat small puddings!

Or

Mix cake ingredients and spoon into stickless cupcake tins, mix up sauce ingredients and drizzle very generously over batter – 2 tablespoons per cake, minimum. Bake! The saucy bit will be at the bottom. Serve with maple syrup and cocoa (if you wish) and a side of whipped coconut cream.

Raw Chocolate Chip Cookie Dough

I’m pretty sure this is me doing raw wrong, haha. SO DELICIOUS. Soz about the photo quality, I dropped and smashed my digital SLR so you have to content yourself with Instagram snaps.

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INGREDIENTS

70g raw cashews
70g raw oats
2 teaspoons vanilla
3 heaped teaspoons sweet, low-gi syrup (I used coconut)
1 heaped teaspoon coconut oil
chopped raw chocolate
cacao nibs
salt to taste.

INSTRUCTIONS

Blend cashews and oats in food processor until powdery. Add all other ingredients, blend, then roll into balls.

Perfected Raw Cheesy Sauce

I perfected cheesy sauce.

Shown here with raw, sprouted bread, alfalfa sprouts, smokey marinated mushrooms (mushrooms soaked in water, soy sauce, liquid smoke and a dash of vinegar), avocado and tomato.

I give you, the best cheesy sauce ever.

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INGREDIENTS:

70g cashews (soaking optional)
1 teaspoon miso
salt
1 teaspoon mustard
water

INSTRUCTIONS:

In food processor pulse cashews until they’re a fine powder. Add miso, mustard and salt generously, then blend. As you blend, slowly drizzle in water until creamy – it takes a while – and you’ll want it to be as creamy as possible. This is beautiful served on pretty much anything. It’s even ideal for non-raw meals. I’d put this on pasta or pizza; ♥ Beautiful. I’m really proud of this.

Raw Olive Sunburgers with Salad & Basil Pesto

Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!

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INGREDIENTS

Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
7 olives
1 zucchini
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough

INSTRUCTIONS

Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).

Ultimate Raw Brownies

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This is so simple.

INGREDIENTS

Approximately 100g LSC (blended linseed, sunflower, chia seeds)
Cocoa
6 pre-soaked medjool dates (takes 5 minutes)
2 teaspoons of coconut oil
A dash of water to make it “doughy” if required

INSTRUCTIONS

Blend, press into squares, dehydrate.

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

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 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

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