Vegan Berry Cake, impossible to renounce!
Do you think someone like me could renounce to a good slice of a cake even at this time of the year when everyone’s trying to shred their bodies off to shine at the beach? Well, you don’t have to sacrifice your diet too much to be fit. Just stick to a healthy lifestyle eating the right food and do lots of sport! This is a guiltfree vegan cake you can’t miss if you’re addicted to sweets like I am!
Let’s ceck the recipe below:
To make three 24 Cm Molds:
WHAT YOU NEED
- 375 g whole-wheat flour
- 115 g corn starch
- 225 g coconut sugar
- 180 gr organic sunflower oil
- 450 gr rice drink
- 25 g of organic baking powder
- Pinch of salt
- 3 egg substitute (any brand)
- 4 Tbsps unsweetened apple sauce
For the filling and decorations:
WHAT YOU NEED
- coconut (or soy) whipping cream,
- 50 g powdered sugar (if unsweetened whipping cream)
- lemon zest from 1 lemon + juice from it
- berries of any kind (blueberries etc…)
WHAT TO DO
preheat the oven to 180 C and prepare the molds by lining the base with parchment paper. Mix the egg substitute with water al let to thicken. 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 transfert the batter to each of the molds in equal parts. bake for about 30-40 minutes depending on the oven. 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 properly baked let them to cool down. Whip the plantbased cream adding lemon zest and juice. Stuff each layer and decorate with berries.
Now you have you amazing cake ready to be shared all together for the best summer party you can imagine of!
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.