Raw Chai-Beetroot Cake

July 9, 2020 / Lyn Jones / 0 Comments

a heavenly raw cake

Ingredients

Crust

6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 Tab agave syrup
a pinch of Chai spice (cinnamon works as well)

Filling

1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract

Method

For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers – you should be able to press it into a prepared cake tin. If it doesn’t stick, add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.

For the filling first mix the cashews very well until smooth (this may take a while), put the rest of the ingredients in the food processor (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight.
Take the cake out of the freezer 10 minutes before you want to eat it, depending on the consistency you like to eat it.

 

Vegan GF Chai Plum Cake

July 9, 2020 / Lyn Jones / 0 Comments

Filled with crunchy nuts and oriental spices, tossed with sweet coconut sugar; and a slight cinnamon note, you will enjoy the unconventional flavour. https://vanillacrunnch.com/vegan-chai-plum-cake/

Ingredients
  • 2 plums
  • 1 cup almond milk (any other milk works as well)
  • ¼ cup melted coconut oil
  • 2¼ cups spelt flour
  • ½ cup nuts of your choice (I used pecans, hazelnuts, and almonds)
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 2 tea bags Chai tea
  • 2 tsp BP
  • 1 tsp bicarb
  • 1 Tab gr cinnamon
  • 1 tsp cardamon
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt
  • a dash of fresh pepper
  • 1 Tab apple cider vinegar
Instructions
  1. Preheat oven to 350F
  2. Oil a silicon rectangular mold with a melted coconut oil
  3. In a medium bowl sift the flour, BP and bicarb and combine
  4. Add the cinnamon, cardamom, sea salt and pepper
  5. Melt the coconut oil in a small pan, add the milk, maple syrup and vanilla extract
  6. Cook on low heat and then pour in a glass with the two chai tea bags
  7. After 8 minutes remove the bags, add the liquid mixture to the bowl with the drys and combine
  8. Add the vinegar and quickly incorporate into dough
  9. Pour dough into the rectangular mold and decorate with sliced plums.
  10. Drizzle all the coconut sugar over the cake
  11. Bake for about 40 minutes or until a toothpick comes out clean
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