Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

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So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

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And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

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Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

😀

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

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Soak the chia seeds

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and ground linseeds

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in the carrot juice for 30 minutes. It will start to thicken.

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Sift together the flour, baking powder, salt,

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goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

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Give it a whisk to mix.

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Melt the coconut oil.

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Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

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Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

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Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

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1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

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Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

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Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

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Spread onto the cooled cake.

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Yum yum!

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

https://twitter.com/ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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Almond Praline

This is simple, just needs a little care and focus, but the praline can be used in lots of ways.

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Pop it into the food processor to make a caramel rubble to top cakes with, I do that for the Apple Chunk Cake

https://scarletrosita.wordpress.com/2013/01/29/apple-chunk-cake-this-cake-will-change-your-life/

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Or huge slabs to decorate the top of a cake like

https://scarletrosita.wordpress.com/2013/02/15/mexican-chocolate-coffee-cake/

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Almond Praline

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2 cups caster sugar
3/4 teaspoon bicarbonate of soda (baking soda)
1 cup whipping (light) cream
1 tablespoon butter
2 cups whole almonds

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Line 2 baking sheets with parchment paper.

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In a large saucepan (I use my jam pan), mix together sugar and baking soda.

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Add cream and place over low heat.
Keep stirring as it warms so as to dissolve the sugar crystals.

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You may need to use a wet brush to dissolve any sugar as it crystallises.
Now turn the heat up high.

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Allow to boil until golden brown and mixture reaches 235˚F or 125˚C on a sugar thermometer.
Add in the butter and almonds.

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Mix well until the butter has melted and its all well combined.

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Pour the mixture onto the prepared baking sheets.

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Allow to cool completely.

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Use how you like best

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Mexican Chocolate Coffee Cake

I had never heard of this cake until I read a ‘WordPress’ post ( Please see comments boxes for http).

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And it wasn’t like any recipe I had tried before, so I thought I needed to give it a go.

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If you look at the original recipe you’ll see I’ve made a few changes and I hope these are for the better. I have taken out the butter and this makes for an ethereal, soft cake which works really well with the Cream Cheese.

The praline is easy to do. Please go here for the recipe.

This is now one of my favourites – really great for a ‘Grown Up’s’ Birthday.

🙂

Mexican Chocolate Coffee Cake

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375 ml cup strong coffee
120g / 4 oz cocoa

Heat the coffee and stir in the marshmallows to melt them.
Set aside to cool.

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500g / 1 lb Self Raising flour
740g / 1lb 4 oz sugar
1 tsp. nutmeg
3 beaten eggs
2 tsp. vanilla
250ml vegetable oil
185ml live yogurt

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Line a 3 x 21cm cake tins with parchment paper.
Preheat the oven to 350˚F/180˚C/Gas 4.
Combine flour, sugar, nutmeg.
Whisk together the eggs, vanilla, oil and yogurt. Whisk in coffee mix.

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Pour the wet into the dry and fold together quickly.
Divide between the 3 parchment lined tins.
Bake for approximately 30 – 35 minutes.
Allow to cool in the tins.
This is a delicate cake.


360g / 12 oz. Cream cheese, room temperature
6 oz. powdered sugar
2 tsp vanilla extract
90g / 3 oz melt chocolate
Empty the cheese into a bowl add the sugar and vanilla and mix well to form a nice soft icing. No need for over vigorous beating.
Spread over the cooled cake. On each layer add a drizzle of the melted chocolate.

I added the almond praline as a dramatic finish.

https://scarletrosita.wordpress.com/2013/02/15/almond-praline/

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest