You can have your cake and eat it too!
I was honored and grateful to turn 38 this week and even though I am eating #plantbased does not mean we skipped out on the cake. Actually we had two cakes! Both cakes were delicious and for the most part healthy - the only thing that we compromised on was using a "cup for cup" gluten-free baking mix by King Arthur to get that cake consistency.
Typically we steer clear of processed foods but we made an exception. These two cakes are refined sugar free and each incorporate extra yummy and wholesome ingredients. Yup, that means we had it for breakfast the next day too!
Enjoy - both cakes are gluten-free and plant-based.
Lemon Blueberry Cake
For the cake:
1/4 cup coconut oil
1 cup unsweetened almond milk (or any other plant-based milk)
4 tablespoons lemon juice
2 tablespoons lemon zest
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
1 1/4 cup ground almond flour
1 1/4 cup gluten-free flour blend
2 heaped teaspoons baking powder
1/4 teaspoon baking soda
1 cup fresh/frozen blueberries
For the frosting:
14 oz can of full-fat coconut cream (put in refrigerator over night - open from the bottom and drain liquid before using)
2 tablespoons lemon juice
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Instructions for the cake:
Preheat oven to 350 degrees
Melt coconut oil
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Add the fresh blueberries and fold in gently, to make sure you don’t crush them
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch springform baking tin)
Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely on a wire rack before applying the frosting
For the frosting:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Carefully spread the frosting over the top of the cake
Top with fresh blueberries
Best when fresh but keeps covered in the fridge for up to a few days
Double Layer Chocolate Cake with Chocolate Avocado Frosting
For the cake:
2 cups unsweetened plain almond milk (or any non-dairy milk) 2 Tbsp apple cider vinegar 1 1/2 cups coconut sugar 2/3 cup melted coconut oil 2 Tbsp pure vanilla extract 3 cups of "cup-for-cup" GF Flour (King Arthur) 2/3 cup cacoa powder (sifted) 2 tsp baking soda 1 1/4 tsp fine-grain sea salt 1/2 tsp ground cinnamon
For the Frosting:
2 large ripe avocados, pitted
6 Tbsp unsweetened cacoa powder, sifted
6 Tbsp pure maple syrup
2 tsp pure vanilla extract
Pinch of salt
Instructions for the cake:
Pre-heat oven to 350 degrees F. Lightly grease two 8 or 9 inch cake pans.
If making cupcakes, line a cupcake tin with paper liners.
In a medium bowl, stir together the milk and vinegar. Set aside for 2 minutes. This combo makes the vegan buttermilk.
Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.
In a large bowl, whisk together the flour, cacoa powder, baking soda, salt, and cinnamon until combined.
Pour the milk mixture over the flour mixture and beat with a hand mixer until smooth.
Divide the batter evenly between the two cake pans and smooth out the tops. Bake for 30-35 minutes, rotating the pans halfway through to ensure even baking. If making cupcakes, bake for 17-23 minutes. If making a rectangular cake, bake for 30-35 minutes. The cake is done when it slowly springs back when touched and a toothpick comes out clean. Place pans on the cooling rack for 15-20 minutes. Now slide a butter knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. If making cupcakes, let them cool in the pan for 5-10 minutes, then gently lift them out and transfer to a cooling rack. Let it cool completely (about 45 minutes more).
Once cakes are completely cooled, place a piece of parchment paper on top of a cake stand. Place one layer of the cake on the center of the paper. With a serrated knife, trim the top of that layer so it is flat and level. Spread a layer of frosting on top. Place the second layer on top and gently push down so it sticks to the frosting.
Continue frosting the rest of the cake. You can garnish the cake with shaved chocolate. Remove the parchment from underneath the cake. Leftover cake will stay fresh wrapped in plastic wrap or tin foil at room temperature or in the refrigerator for 3-4 days.
*Remember to cool the cake completely before frosting. You can make the cake the day before to save time. Just make sure to wrap the cake up in plastic wrap once it’s cooled so it stays fresh.
Make the frosting:
In a food processor, process the avocado until mostly smooth. Add the rest of the ingredients and process again until smooth, scraping down the bowl as needed.
Transfer to the fridge until ready to use. The frosting will keep in an airtight container in the fridge up to 3 days. I recommend making the frosting the day of or the day before frosting your cake.