raw vegan strawberry vanilla cake

In my last food post I was talking about sweeteners and how there is nutrient wise actually no difference between agave sirup, sugar, coconut sugar, honey etc, they are all not very good for your body.
I love sweets but from time to time I try to avoid over a longer term any sort of sweetener, just to make sure I am not totally addicted to it.  After a really long lasting knee inflammation I had to put my training routine down for around three months. I felt so awful not just mentally also body wise. Sport became such a big part of my life the last 3 years. I love strength training and yoga, and after so many years I really got to the point where I felt so comfortable in body.
The last weeks I finally could start to pick up my training again. With that I also try to avoid sugar for at least 1,5 months. The only "sweets" I eat are currently dates and bananas.
But after already three weeks I really crave for something sweet in another form.
I made a really long break of raw cakes, cause honestly I didn't like the taste anymore. I really felt like I over- ate all sorts of cashew creams. But after such a long time without any raw treats I thought why not trying it again but maybe with another base then cashew nuts. I found on pinterest a few recipes with sunflower seeds instead of cashews and thought why not also sharing a recipe I came up with.
This cake is not just sweetener free it is also gluten - diary- and nutfree.



crust
  • 50 gr buckwheat
  • 50 gr oats (gluten free)
  • 10 dates
  • 2 tbsp melted coconut oil
Process the buckwheat, dates and coconut oil until the buckwheat and dates stick together and press in the bottom of a 16,5 cm ( diameter) springform. Put it in the fridge

vanilla cream 
  • 300 gr over night soaked sunflower seeds
  • 20 dates
  • a pinch of vanilla powder
  • 300 ml coconut milk
But all the ingredients in a blender and mix until you have a smooth cream. Set half of the cream to the side for the strawberry cream.

strawberry cream
  • 300 gr frozen strawberries
  • half of the vanilla cream
  • 7 dates
  • 1 banana 
To make the strawberry cream blend half of the vanilla cream with the remaining ingredients for the strawberry cream until smooth. Spread the cream on the crust. Spread the vanilla cream over your strawberry cream. Place it in the freezer over night.

Decorate it the day after if whised with some simple coconut, apricot bliss balls or eatable flowers.

coconut apricot bliss balls
  • 50 gr oats
  • 30 gr sunflower seeds
  • 10 dates
  • 6 dried apricots
  • 20 gr shredded coco nut
  • 2 tbsp melted coconut oil
 Process all the ingredients until you have a sticky dough. Roll balls out of it. Give them for an hour in the fridge.

coconut coating 
  • 1 tbsp cacao butter
  • 2 tbsp coconut oil
 Melt the cacao butter and the coconut oil. Let it cool down in the fridge, wait until it is thick enough to coat the balls, cover them with coconut flakes and let them cool down in the fridge.



Before serving the cake, take it out of the freezer and let it rest for 1-2 hr. Decorate it and serve!

Kommentare

  1. Hello, am definitely going to do this. thank you. Hope the training goes well! It is important for mental as well as physical :)

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