Did someone say VEGAN CAKE?! VEGAN CAKE and all berry?!!…
Hey people! How are you all doing? Hope everything’s going well! How was your holiday? Due to the pandemic I’ve stayed home this year but since I’m pretty lucky to live close to the adriatic coast in Italy I could spend almost every day at the beach sunbathing and doing my things with friends chatting and laughing all the time.
Few days ago I went trekking up in the mountains with my sister and her boyfriend back to were we used to go when we were kids. We love to get lost there cos the nature up there is so beautiful you really feel on another planet far away from the city and all of your problems. We got to a place where free-range cows go to spend their time and suddenly a huge bush of wild raspberries appeared in front of us! They were so many we took lots home and I made some jam as well this beautiful cake.
By the way, did you know raspberries:
contain a high amount of powerful antioxidants that may support the body in decreasing the oxidative damage from free radicals and fight inflammation. In addition, it’s a great source of fiber!
Ingredients for a 26 cm cake mold:
- 250 g whole-wheat flour
- 70 g corn starch
- 150 g coconut sugar (low glucemix index)
- 120 gr virgin coconut oil
- 320 gr almond milk (or water)
- 15g baking powder
- Pinch of salt
For the filling and frosting:
- 800 gr unsweetened soy yoghurt
- 2 handful raspberries
- Stevia drops (to taste)
Start by preparing the frosting (and filling) by draining the water out of the soy yoghurt in order to get a thick and dense cream. Get a cheesecloth or a natural white cloth you have in your house you didn’t wash with chemical laundry soap and place it in a drainer with a bowl underneath. Place the yoghurt in the drainer with the cloth in it and fold putting a light weight on top. Let the water out for at least 12 hours in the fridge so you will get a thich and dense cream. The day after throw away the water in the bowl and mix the thick cream with a handful of raspberries and stevia drops to taste. Place in the fridge. Now preheat the oven to 180 C and prepare the mold by lining the base with parchment paper. In a container add all the dry ingredients, mixing them well together and then finally add the wet ones. Stir just for a few seconds to avoid a gummy texture and bake for about 30-40 minutes depending on the oven (you will need more cake molds in order to obtain the desired layers). After 20 minutes test if it’s cooked or not by inserting a dry knife it in the cake: if the knife comes out wet, then it needs more cooking otherwise its ready. Once its ready, let it to cool down. When it’ll be set, cut layers of the desired thickness. At this point, fill the layers of the cake (previously sprinkled with a little orange juice ) with the frosting; place some raspberries and cover the cake with the same cream decorating it to your liking. Can be stored in the fridge for 2/3 days.
There you go people! Here you have your guilt free cake made with only whole ingredients and no animal products. Super yummy, super healthy!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.