Vegan chocolate cake

vegan chocolate cake
Vegan chocolate cake

Recipe

Vegan chocolate cake

The recipe created and baked by Jadranka Baraga – Kreativka slaščic

Making this vegan chocolate cake dream is quick and easy. This easy to follow recipe is diary-free and egg-free, made with basic ingredients – flour, cocoa, oil and a bit of vinegar. A cake is made in one bowl in which you simply just mix and bake all the ingredients. Simplicity at its finest.

A vegan ganache with lemongrass poured over a chilled cake before serving gives the cake that rich and decadent finishing touch.

It is perfect for any occasion – celebrations, parties, barbecues, anniversaries, holidays or simply as a quick dessert for your sweet tooth cravings.

Ingredients:

· 150g cake flour

· 30 g unsweetened cocoa powder

· 100 g (brown) sugar

· 1 tsp baking soda

· a pinch of salt

· 1 tsp lemon juice / white vinegar

· 1 tbsp lemongrass CC Tea in leaves

· 50 ml coconut oil

· 250 ml water

Topping:

· 130 g dark chocolate (vegan)

· 80 ml coconut cream

· tbsp of lemongrass CC Tea, boiled in coconut cream

METHOD:

Grease the bottom of a round cake pan with a removable bottom (20 cm in diameter) with oil or coconut fat and line it with baking paper.

Add flour, cocoa, baking soda, sugar and salt. (You can also add finely grated apple.) Mix well all of the the ingredients and after make two smaller and one larger hole in the mixture.

In a small hole, add vinegar and crushed lemongrass, and in a larger one, oil. Add water and mix the ingredients quickly (hand whisk) to get a perfectly smooth dough without lumps.

Bake the biscuit in the oven, preheated to 175 ° C for about 35 minutes. Once it is baked, let it cool, then remove it from the pan and serve on a nice plate or tray.

For the topping roughly chop the chocolate.

Heat the coconut cream and lemongrass tea in a saucepan and set aside just before it boils. (Lemongrass should be emulsified in coconut cream for about 15 minutes, then strain it).

Add the chopped chocolate, wait 1-2 minutes for the chocolate to melt, then mix well to get a perfectly smooth chocolate sauce to coat the cooled biscuit over the top.

Finally, decorate the cake with fresh fruit (strawberries, cherries), chocolate decorations, cut into pieces and serve.

See the photo above for some decoration inspiration.

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5 min Homemade Nice Cream

Nice cream vegan recipe
Nice cream vegan recipe

Recipe

5 min Homemade Nice Cream

Guilt free and so simple to make

Whenever you crave something sweet or just want to brighten your day, make this heavenly Nice Cream from 3 main ingredients, in no time.

Ingredients:

– 1 tsp lemongrass leaves CC Tea / 1 filter bag CC Tea
– 100ml water
– 2 ripe bananas
– cup frozen berries (currants / blueberries / strawberries / raspberries)
– fresh mint leaves (for decoration)
– fruit syrup (for extra sweetness)

Preparation:

Freeze the banana ahead of time by taking off the skin and slicing.

Method:

1. Make a cup (100ml) of CC Tea with 1 tsp of tea / Tea bag and let it steep for 4 min. Then strain the tea and let it cool a bit.

2. Add banana and berries into your blender or food processor and blend together with the tea until it starts to cream up and reach your desired consistency. (The frozen fruit make take a few attempts at blending before it begins to break down, so you might need to take off the lid and scrape the ingredients down a few times.)

3. Scoop into bowls and sprinkle mint leaves on top or your other favorite topping.

4. We garnish it with fresh mint leaves and sweeten it with our favorite 100% lemongrass syrup by U&V.

It should be served immediately but if you want to make it in advance, you can also pop it in the freezer. Enjoy!

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Upside-Down Fruit Cake

Upside-Down Fruit Cake
Upside-Down Fruit Cake

Recipe

Upside-Down Fruit Cake

Who says healthy eating can’t include dessert?

If you have fruit left at home, you can use any of the following. This time we used the apples from our garden.

Ingredients:

– 150 g wholemeal spelt flour
– 150 g ground walnuts / almonds / hazelnuts
-120 g pre-soaked dates in 60 g of warm water
-2 bananas
-1-150ml brewed CC Tea
-½ packet cream of tartar
-1 tsp baking powder
– 1 kg fresh fruit- apples / cherries / peaches / pears / plums

Method:

1. First, place the fruit (cut into chunks) on baking paper in the baking tin so that it covers the bottom. Then put it in the oven for ½ hours at 190 degrees.

2. Make strong tea from 2 or 3 filter bags or 2 oz. 3 teaspoons per 200 ml. Make a little more tea because you will use it as needed.

3. Mix all the dry ingredients.

4. Grind soaked dates into a paste. Add mixed ripe bananas and pour over 1oo ml of CC Tea. Then add all the wet ingredients to the dry ingredients and mix everything well together. The mass should be very light. Regulate that by adding tea as needed.

5. Pour the mass over the baked fruit in a baking dish. Return the pan to the oven preheated to 190 degrees for ½ hours- ¾ hours.

6. After cool the pastry in a baking dish at least until lukewarm. If you want the cake to be even juicier, you can top it with the rest of CC Tea. Only then carefully turn it along with the baking paper upside down from the baking sheet.

Since the cake is very light, help yourself with a plate or tray by placing it on top of the baking sheet and turning it quickly. Remove the baking paper and serve. A little note: The cake is even better the next day!

ENJOY!

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CC Tea Ice Lollies

ice lollies recipe
CC Tea Ice Lollies recipe

Recipe

Ice Lollies

Ingredients:

– 1,5 tsp CC Tea in leaves/ 2 Tea bags CC Tea
– 300 ml water
– 1 tsp Agave syrup
– 2 ripe nectarine/ peach
– fresh basil leaves

Method:

1. Make a cup of CC Tea with 1,5 tsp of tea leaves or 2 Tea bags. Let it steep for 4 min then strain it. Sweeten with Agave syrup and let it cool.
2. Peel and chop the nectarines/ peaches into very small pieces or just blend them.
3. Add few finely chopped basil leaves.
4. Pour over the tea and mix well all the ingredients together.
5. Pour the mixture into moulds. Freeze without sticks for an hour.
6. Remove from the freezer and add sticks. Then freeze again until solid. We recommend at least 6h or more, best if overnight.

Enjoy in this perfect summer treat without refined sugar!

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