Dessert Recipes' of the Week: Chocolate Pudding Bowls With Coconut Cream and Cherries & Strawberry Coconut Sponge Cake...Special July 4th Recipe's of the Week and BarBQ Guides out on Monday July 3rd!

STRAWBERRY COCONUT SPONGE CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

  • 1 cup ground almonds
  • 1 cup gluten-free oat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup arrowroot
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of sea salt
  • Zest from 1 lemon
  • 2 tablespoons ground flaxseed plus 6 tablespoons water
  • 1/3 coconut oil, melted
  • 1/2 cup almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla

FOR THE COCONUT FROSTING:

  • 1 13.5-ounce can full-fat coconut milk
  • 1/2 cup coconut yogurt (omit cinnamon and probiotics from recipe)
  • 2 teaspoons maple syrup
  • 2 cups strawberries

PREPARATION

  1. Place the can of full-fat coconut milk into the refrigerator, preferably overnight.
  2. Make flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and leave aside to gel up
  3. Preheat the oven to 356°F.
  4. Grease and line round cake baking tin.
  5. In a large bowl, whisk together ground almonds, oat flour, buckwheat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda, and sea salt. Whisk in lemon zest and set aside.
  6. In a small bowl, whisk together flax eggs, coconut oil, almond milk, lemon juice, and vanilla. Have the almond milk at room temperature so the coconut oil doesn’t get solid once mixed together.
  7. Add the wet mix to the dry mix and mix until well combined.
  8. Evenly divide the mixture between the two cake tins and level out the surface.
  9. Bake for about 25-30 minutes or until a cocktail stick comes out clean.
  10. Remove from the oven once ready and leave to cool down for 15 minutes before carefully moving onto a wire rack.
  11. To make the frosting, scoop the solid part of the coconut milk into a bowl, add coconut yogurt, and maple syrup and whip until smooth. Keep in a refrigerator until you’re ready to frost the cake.
  12. Once the cakes are completely cool, place one cake onto a cake stand and spread with some coconut frosting. Thinly slice a few strawberries and arrange on top of the frosting. Place the second cake on the top and using spatula frost the top and the sides of the cake.
  13. Finish the cake by arranging more strawberries on the top. Slice and serve.

AUTHOR & RECIPE DETAILS


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Hana Mendes is a mum and creator of a food blog http://nirvanacakery.com/. She shares recipes fueled by her passion for cooking and baking with wholesome, seasonal and locally sourced ingredients. She believes that it's through the conscious choices that we make and the food we eat that will positively impact our health, the health of our family, society and our planet.
 


























CHOCOLATE PUDDING BOWLS WITH COCONUT CREAM AND CHERRIES [VEGAN]

THIS RECIPE IS :

SERVES

4-5

INGREDIENTS

PUDDING:

  • 2 avocados
  • 1/4 cup maple syrup
  • 1/4 cup cacao powder
  • Pinch Himalayan salt
  • 1/8 teaspoon cinnamon powder
  • 1/4 teaspoon vanilla powder
  • 1/2 cup almond milk

COCONUT CREAM:

TOPPINGS:

  • Cherries
  • Cacao nibs

PREPARATION

  1. To make the coconut whipped cream, put your mixing bowl and whisk in the freezer. Take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm.) Put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it’s thick! Spread this all over your pie and let it set in the freezer or fridge for a few hours. Or… devour it right away.
  2. To make the pudding: blend everything together until smooth, creamy and thick. Adjust according to preference. Serve in bowls with whipped coco cream, cherries and cacao nibs. Nom.

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AUTHOR & RECIPE DETAILS


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Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.