Gluten-Free & Vegan Beetroot Chocolate Cake

Ingredients:

For the cake

• 1 big beetroot
• 3 cups of flour (I used 2 cups of homemade rice flour and 1 cup of Jerusalem artichoke flour - but you can use any flour you like)
• 1 1/2 cup of homemade apple sauce
• 1/2 to 1 cup of sweetener (I used date syrup)
• 6 tbsp. of raw cocoa
• A pinch of Himalayan salt

For the filling

• 1 cup of plant-based milk 
• A few tbsp. of flour of your choice (I used buckwheat flour)
• Sweetener of your choice
• Optional for flavour: vanilla powder or any other essential oil of your choice e.g. orange flavour, lemon/lime juice, cooca powder etc.

1. Cook the beetroot until soft. (I used pressure cooker as it saves a lot of time). Then let it cool down and peel off the skin. 

2. Put it into the blender and blend until purée consistency.

3. Preheat over to 190C.

4. Place all the ingredients for the cake together with the beetroot into the bowl and mix until everything is well combined and smooth.

5. Grease a baking tin with coconut oil (if have sililcon cake mold you don't have to do it) and pour in the mixture. Bake for 20-25 min.

*I used 2 silicon cake molds to make 2 layers. If you want to use 1, later you will have to cut the cake in half.

6. For the filling, pour plant-based milk into the sauce pan and bring it to the boil. 

7. While it is still boiling, take a whisk and slowly add flour constantly mixing it with a spoon. This will create smooth consistency. 

* Add as much flour as you want the filling consistency to be. 

9. Take it off the hob and add sweetener and other optional ingredients. 

10. Pour 1/2 of the filling onto one half of the cake. 

*If you baked the cake in 2 cake tins you can cut off the top layer from both cakes so they can easily stick together when pouring the filling.

*Put one half of cake with the filling into the fridge so it can harden and then you can place the other half of the cake on top, or you can do it straight away but the filling may be too soft. 

11. When two halves are sticked together add the remaining filling on top. 

*I added cocoa powder to the other half of the filling to make it chocolate.

12. Decorate the cake. 

*I used the cut off cake's top and formed little balls and added some cocoa nibs and cocoa powder on top.

Enjoy!

Raw & Vegan Mocha Cake

Ingredients:

Crust

• 1 cup jumbo oats or quick oats
• 5-6 dates (soak them in warm water if they are hard)
• 3 tsp. cocoa powder
• Optional: 1-2 tsp. cocoa nibs 

Vanilla Layer

• 3/4 cup of cashews (soaked for 3-4 hours or overnight)
• 1/4 cup of plant-based milk
• 1/2 of vanilla pod or vanilla extract to taste
• 1 tbsp. of melted coconut oil
• Sweetener of your choice to taste (maple syrup, honey, date syrup)
• Squeeze of lime/lemon juice
• A pinch of Himalayan salt

Mocha Layer

• 3/4 cup of cashews (soaked for 3-4 hours or overnight)
• 1/4 cup of plant-based milk
• A few tsp. of unsweetened coffee to taste
• 1-2 tbsp. of cocoa powder
• 4-5 tbsp. of sweetener of your choice or more to taste
• 1 tbsp. of melted coconut oil
• A pinch of Himalayan salt

1. For the crust, place oats into a food processor and process it for few seconds and then add the rest of the ingredients. Take it out and press into a tray of your choice.

2. For the vanilla layer, place all the ingredients into a blender and blend until smooth. Add more sweetener if needed. Pour it over the crust and freeze for a few hours until it gets solid.

3. For the mocha layer, wait a few hours until the vanilla layer is ready and repeat the process again. Put it into a freezer until it gets solid as well.

4. Take it out of the freezer and leave it for few minutes until it defrosts. 

Enjoy!

Raw & Vegan Chocolate Cherry Dessert

Ingredients:

Crust:

• 1 cup of raw oats/oat flour (I used whole jumbo oats)
• 5 or more soft dates (soak them in warm water if they are tough)
• 2-3 tsp. or more of carob/cocoa powder
• Water/coconut water
• Optional: cinnamon, vanilla powder/extract etc.

Middle Layer:

• Fresh pitted sweet cherries  (or other fruit of your choice)

Top Layer (chocolate cashew sauce):

• 1 cup of soaked cashews/3-4 heaped tbsp. of cashew butter
• Cocoa powder 
• Sweetener of your choice (dates, maple syrup, raw honey)
• Water/coconut water

1. Place oats into a food processor and pulse.

2. Add dates and carob powder while pulsing, if that's possible.

3. Gradually add water until it will form a ball and all the ingredients will combine together. 

4. Place the mixture into a form lined with parchment paper or into small cups as I did it.

5. Place cut in half cherries on the crust.

6. Into a blender place soaked cashews/cashew butter, cocoa powder, sweetener and a little bit of water. You don't have to add water if you want to make an icing, but you will have to add more cashews instead. Add as much cocoa powder and sweetener as you want.

7. Pour the cashew chocolate sauce on top and place the form/cups into a fridge until the sauce harden, or you can eat straight away. 

  Enjoy!