Banana Walnut Cake

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7 medjool dates

3 medjool dates soaked in water overnight

2 cups of brazil nuts soaked in water overnight

Combine the ingredients in a food processor and blend them together. I prefer a little chunkiness to my mix, but you can keep going until it becomes smoother if you like. Spread this mixture over the bottom of a cake tin. (the kind with sides that spring open when you are ready to release the cake!)


THE BODY

3 peeled bananas

2 cups of walnuts soaked overnight

1/2 cup of sunflower seeds

1/2 vanilla pod

1/4 cup of coconut oil

Add all of the ingredients (except for two of the bananas) to a food processor and blend until relatively smooth. Spoon half of this mix onto the previously prepared base. Then cut one of the bananas up and press the pieces into this layer. When down, add the rest of the mix. Smooth the surface and cut up the third banana, pressing it into the surface. Add a few pieces of walnut to complete the decoration, then put in the freezer to set overnight and eat the next day. 


Raw Chocolate Peanut Butter Cake

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Nearly all of my of my cakes are ice-cream cakes. It’s so much easier to make raw cakes than to cook them! This is one of Emily von Euws’s recipes. I made this with my daughter and we pretty much stuck to the original, except that we didn’t have enough hemps seeds, so I supplemented with walnuts.

Emily buys her raw nuts in bulk, soaks them for 3 hours and then freezes them. This makes them more creamy when you add them to the food processor. Great idea too, in terms of protecting the delicate oils in the nuts from going rancid, especially in our humid Darwin weather. At the vert least, nuts and seeds should be kept in sealed containers in the fridge.

I LOVE Emily. She has brought so much joy into my life and my kitchen. Here is her recipe, with photos of my cake below. This is definitely one of my favourites, right up there with the caramel and coffee one she taught me.

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Coffee Fudge Cake

OLYMPUS DIGITAL CAMERAThis is my current favourite, when it comes to vegan cake. Actually, it’s been my favourite flavour for a long time now. I’s just that I invent a slightly different recipe every time I make it. This one goes easy on the extracted oils, and I pretended my husband was hovering over my shoulder saying “Please use less dates!” and “Not so much cocoa/cacao!”.

The challenge, when you aren’t using a lot of coconut oil, is finding ways to get everything to stick without using too many dates. More moistness helps, but you can’t add water because the crystallisation messes the texture (my cakes are all frozen, and mostly raw… mostly because these kind of cakes are hard to stuff up). So my special trick this time, was to replace some of the dates with prunes (dried plums), because they are moist and slightly sticky but really not very sweet compared to dates.

I’m going to keep the recipe fairly generic, but tell you what I used in brackets. I tend to love a lot of different ingredients, but you can make it simpler. You could also make yummy bliss balls out of the mix from any one layer, if the idea of constructing an entire cake is too daunting. These cakes usually last us at least a week, with three people eating a small slice daily.

BOTTOM LAYER

1 1/4 cups of nuts (I used 1/2 cup of brazil nuts and 3/4 cup of almonds)

7 pitted medjool dates

4 pitted prunes

Blend/process and press into the bottom layer of a flat dish

MIDDLE LAYER

1 cup of cashews (or any fairly soft nut)

1 vanilla pod (you could use essence if you like, I just love the pods!)

7 pitted medjool dates

4 pitted prunes

2 tablespoons of sugar-free nut butter (I used unhulled tahini and pepita/pumpkin seed paste)

A sprinkle of salt (sometimes the nut butter already has some added, so make sure you taste-test)

Blend/process until the mix is quite smooth (in my photo, you can’t discern the middle from the bottom layer- next time I will blend it for longer so you can see the three different layers) and then scoop it into your flat dish and spread evenly over the base layer. 

TOP LAYER

1 1/2 cups of nut meal (I used hazelnut meal)

10 pitted medjool dates

4 pitted prunes

1 1/2 tablespoons of cocoa/cacao

2 teaspoons of coffee (I used chemical-free organic decaff. I dissolved it in as little water as possible)

Blend until smooth and spread over the middle layer. Put in the freezer overnight. Let it thaw just enough to get the knife to slide through, and slice into small chunks. We take 3cm by 2 cm chunks when we eat them! yum!

Raw apple cake

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We had too many apples so I thought I’d make a cake. This cake has two layers and two variations. The nuts are all raw, and organic  get hold of them!

Bottom layer:

1/4 cup linseeds

1 cup of Brazil nuts

1/2 cup walnuts

13 pitted medjool dates.

1 teaspoon fresh ginger
Blend together in food processor. Roll into little balls and press each ball into the base of a flexible muffin tray, so you can peel the frozen dessert out after it sets.

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Top layer:

1 cup of cashews

1 cup of pecans

11 pitted medjool dates

1/2 teaspoon of nutmeg powder

1/2 teaspoon of cinnamon powder

1 vanilla pod

1 tablespoon of sunflower paste (optional- I just needed a bit more sticky moistness. You could use cashew or almond paste, or even prunes, or coconut oil to get the sand effect)

Mix in food processor.

Now cut up some raw apple very finely, and alternate apple layers with the mix you have just created, on top of the base layer.

Press down as you add mix, so it sticks together properly. Put in freezer to set!

Coffee Caramel Cake in Ireland

OLYMPUS DIGITAL CAMERA10-15 pitted dates (medjool and/or organic)

1 and a half cups of almonds

Combine and pulse together in food processor until the mix becomes crumbly. Taste test for preferred level of sweetness- add dates gradually as you go. If your dates are a bit dry, the mix won’t be sticky enough so you will need to add a little water, or pre-soak the dates.

1 cup of almond paste

1 vanilla pod (or some vanilla essence)

4-6 dates

pinch of salt

Blend together in food processor, until it becomes smooth. Add water if you need to. Again, taste as you go: I’m writing this recipe from memory! Spread over the base and put in freezer while you are preparing the next layer.

Teaspoon of coffee. (I used a mix of real and dacaf)

Heaped tablespoon of cacoa or cocoa

1 cup of hazelnut spread

approx 6-8 dates

A handfulor walnuts

A heaped teaspoon or two of coconut oil

Blend everything together in food processor until relatively smooth. Add water if need be. Spread over the previous two layers and put in the freezer to set. Cut into chunks when set.

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Coconut Cheese Cake

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Last friday a friend gave me some fresh young coconut meat that she was given by a man at the local markets. This was an ingredient I had tried previously to source with no luck, so I was absolutely delighted by her gift and it inspired an evening spent in the kitchen being creative.

First I made a coconut cheese cake with the fresh young coconut meat. No nuts! Lots of people are allergic to nuts so it’s lovely to invent dessert recipes that don’t include them. My recipe was inspired by Emily’s von Euw’s coconut cheese cake recipes, but I changed a few things! The problem is, I can’t find the envelope I scribbled this recipe down on so I’m going on memory here. This place is crazy at the moment with us packing for the Europe trip! Continue reading