This week I got a taste for a carrot cake. This time the vegan variant won –  gluten-free, milk-free and egg-free. I wanted to compare to see if vegan version of this favorite dessert would be supple for a longer time, as it is with eggs. I personally prefer the egg version, but if for some reason you can’t or don’t want to eat eggs, be sure to try this cake.

Recipe is for cake a form with a diameter of 18 cm

• 100g almond flour
• 50g buckwheat flour
•  flour Schaer Mix B
• spoon of gingerbread spice Kotani
• teaspoon ground cinnamon
• handful of chopped walnuts
• 1 gluten-free baking powder
• spoon of baking soda
• 125 ml coconut yogurt
• 125 ml water
• 100ml of oil
• 125 g apple banana puree
• 200g ground coconut sugar
• 150g finely grated carrots

Preheat the oven to 180 degrees

Mix all the dry ingredients in a deeper bowl, add the liquid and mix into a smooth dough, which is poured into the oil-greased and flour-free floured cake forms.

Bake for about 45 minutes or until a toothpick comes out clean.

Allow the cake to cool completely on the grid and cut with a long, sharp knife.

Filling:

• 100g cashew nuts
• 150g coconut or almond yogurt
• Maple syrup
• 50ml water
• 5 tablespoons of coconut oil
• 500g vegetable butter
• teaspoon ground vanilla
• rum aroma

Mix the cashews in a food processor with coconut yogurt, water, oil, and maple syrup into a smooth cream.

Whisk the resulting cream into vegetable butter and sweeten as needed. If you want, you can eventually whisk in the rum aroma.

Make sure the cake is completely cooled (really completely cold, or you will melt the cream), cut through,  Put the ½ half of cream on the bottom layer of the cake and cover the cream with second layer of cake. Spread the remaining cream over the cake and decorate with nuts.

Our coconut kefir makes another appearance in the leading role. I have a vegan baking day today. After the morning Swiss roll, this cake came next. I had no idea what it would be like until the last minure. I originally intended it to be like a Schwarzwald cake, but during the baking I changed my mind. I found out that there were still blueberries in the fridge, so I threw myself into making use of them.

The recipe is for a mold with a diameter of 18cm

• 200g Schaer mix B flour
• 150g semi-coarse rice flour Adveni
• 180g ground coconut sugar
• tablespoons baking soda
• baking powder package
• 3 tablespoons cocoa
• half cup of oil
• 600ml coconut kefir

Preheat the oven to 180C

Mix all the dry ingredients thoroughly in the bowl, then add liquid ingredients and stir until smooth.

Pour batter into prepared cake pan and bake at 180 degrees for about 40 minutes. Until a toothpick comes out clean.

Let the cake cool completely and cut into three individual parts with long serrated knife.

Blueberry cream

• 200g blueberry
• Sweetener
• vanilla custard powder
• a little bit ofwater
• 250g vegetable margarin (I used Cocovit)

Mix the blueberries with a hand blender to make a puree. Pass the puree through a fine strainer to remove seeds and skin.

Mix the vanilla powder in a little water. Bring the blueberry juice to a boil. Slowly add water with vanilla custard powder to the warm blueberry juice and heat until the liquid thickens. Let to cool completely.

Put the vegetable margarin into bowl. Using a handheld or stand mixer with a paddle attachment, beat the margarin with blueberry pudding and sweetener until smooth.

Vanilla cream:

• 250g vegetable margarin
• ¼ teaspoon vanilla powder
• Sweetener
• In a second bowl beat the margarin, vanila powder, and sweetener into smooth cream with a hand blender.

Put the blueberry cream on the bottom layer of the cake (Leave a little cream for the final decoration). Cover the blueberry layer with a second layer of cake. Cover the blueberry layer with second layer of cake and spread with blueberry jam  vanilla cream. If you want, you can sprinkle with fresh blueberries. Cover the last layer of cake and let cool in the fridge for three hours.

Whipping cream of the top cake:

• 150 ml coconut wipped cream Soyatoo
• Stabilizer wipping cream

Mix coconut whipped cream with hand mixer  on medium-high speed until the cream starts to thicken. Continue beating on high speed until stiff peaks form and add the whipping cream Stabilizer. Continue to beat for 1 minute.

Spread the whipping cream over the cake and decorate with the rest of the blueberry cream and whipping cream with pastry bag fitted with star decorator tip.

Finally, we have colder weather, but it doesn’t stop me from raging with blueberries. This time I have blueberry coconut cream popsicles sweetened with maple syrup and dipped in white vegan chocolate. If you do not have milk allergy, you can use regular cream and classic white chocolate

• 1 can chilled coconut milk (use only the thick part from the top of the can)
• 1 cup frozen blueberries
• 3 tablespoon maple syrup

Coating:

• 2 tablespoon coconut oil
• White vegan chocolate
• roasted chopped almonds

From the top of can take the thick part coconut milk. Put into food procesor add maple syrup and frozen blueberries and mix it until smooth.

Pour the ice cream into the molds.

Place in the freezer for at least 5 hours.

Add the white chocolate and coconut oil in a bowl, slowly melt it together and add roasted chopped almonds.

Carefully remove ice cream from molds and coat them with melted chocolate.

I found an absolutely amazing substitute for baking milk. Coconut kefir. I don’t know if kefir is available abroad, if you cant find it use coconut yogurt mixed with water. The cake is so amazingly supple that there is no need to use eggs or anything else that would gives the necessary fluffy texture in gluten-free baking.

This recipe is for a 26×26 cm cake form

• 200g flour Schaer mix B
• 150g rice flour
• 180 g ground coconut sugar
• 1 tablespoon baking soda
• ½ baking powder
• 3 tablespoon cocoa
• 1 tablespoon apple vinegar
• ½ cup vegetable oil
• 500ml coconut kefir or 300g coconut yogurth and 200ml water

The procedure is incredibly simple

first mix all the dry ingredients in a bowl and then add oil and kefir (or coconut yogurt mixture)

Stir until you have a smooth mixture and let it rest for 5 minutes.

Heat the oven to 200 C and bake for 30-40 minutes.

When the cake is completly cool frost with melted chocolate mixed with a spoonful of coconut yogurt and sprinkle with grated coconut.