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The inspiration has been flowing to create all of these colourful cheesecakes and I hope you’re not bored yet! I promise this is the last one for a few weeks, I fancy baking now and have planned some yummy bakes for you next.

I wanted to bring this Blueberry Nettle Cheesecake recipe for you next because nettles are best picked in Spring before they flower. It’s a beautiful coloured cheesecake with vibrant shades of green from nettles and purple from wild blueberries.

Although nettles are best picked at this time of the year and wild blueberries grow in Summer I really wanted to create a cake using both of these ingredients that I love! This little mystical cheesecake was inspired by a forest meditation & a beautiful oil created by my friend.

And here it is my vision brought to life. It tastes absolutely wonderful and I think you will surprise a few people with this special combination.

I often get asked what to use to replace coconut butter. The reason that I love to use coconut butter is first, it sets the raw cakes really well and second, it’s made from dried coconut. Often cheesecakes are set with coconut oil, you do need quite a bit to set them so I rather use the butter. If using coconut oil I like to use it in combination with coconut cream for more richness. With coconut butter, light plant milk or water is fine.

Coconut butter is also sold as a creamed coconut in a pouch which is cheaper than coconut butter in a jar. You can also make your own from desiccated/shredded coconut.

Enjoy the recipe and let me know how you like it :) And if nettle is not your thing then you can always make my Blueberry Lemon Cheesecake instead!

With much Love & Light

Hana xx

Blueberry Nettle Cheesecake (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 16 bars
Ingredients
  • Crust layer:
  • 100g walnuts (1 cup)
  • 70g pumpkin seeds (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Nettle layer:
  • 30g nettle leaves (2 cups)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 100g coconut butter, melted (1/2 cup)

  • Blueberry layer:
  • 100g frozen wild blueberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Carefully pick nettle leaves from the stems and wash thoroughly. Please use gloves if you're sensitive to nettle sting. In a medium pot bring water to a boil, add nettles and blanch for 30 seconds. Run under cold water, drain and set aside.
  5. Rinse the soaked cashews for the nettle layer under running water and place into high speed blender. Add blanched nettles, maple syrup, almond milk, lemon zest and juice and blend until smooth. Add melted coconut butter and blend until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for blueberry layer.
  7. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  8. Spoon the mixture onto the nettle layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  9. Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
  10. Leave to thaw before serving.
  11. Store in a fridge or freezer.
  12. Enjoy!
3.5.3251

 

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Welcome, May! Summer with all of its magic is upon us and I have a beautiful Raspberry Matcha Cheesecake for you to celebrate. With beautiful shades of pink and green representing the inner and outer heart, this dessert is created to bring you into your heart centre and inspire you in your healing journey towards wholeness and love.

Within your heart lie all of the answers that you’re seeking, all you need to do is take time to tune in and listen. The world around us is changing and we are now asked to live from our hearts more than ever before.

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Dedicated to our beautiful sun ‘Solaris’ this Pineapple Lime Coconut Tart is a joyous recipe to warm your hearts and call in the sunshine. It’s a really lovely zingy recipe with raw almond brazil nut coconut date crust and luscious pineapple lime coconut cream filling set with agar flakes.

I’ve almost waited to post this tart closer to Summer but decided to share it with you now, because it would make a lovely Easter dessert too.

I’ve used a raw crust which works really well in this tart, the filling sets well and slices beautifully. Originally I wanted to make some dehydrated pineapple flowers to decorate this tart, but then I just fell in love with these yellow ranunculuses and used these with some pansies and thyme sprigs instead. I couldn’t help myself but to add few forget-me-nots too, my childhood favourite flowers. If you fancy making some pineapple flowers it would look beautiful. I will perhaps use them in another recipe this Summer.

Just to note that if you’re using agar powder you will need less amount, use the amount to set about 3½ cups of liquid. Sometimes with citrus fruit you need little extra, but this tart set really well. It only needs up to an hour in fridge to set so you could even make it on the day.

I really hope you do enjoy this tart, looking forward to hearing your thoughts!

Much Love, Light & Sunshine

Hana xx

Pineapple Lime Coconut Tart (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Tart crust:
  • 180g mix of almonds and brazil nuts (1½ cups)
  • 50g desiccated coconut (1/2 cup)
  • 8 medjool dates, pitted
  • pinch sea salt
  • ½tsp cinnamon
  • 2tsp coconut oil
  • 1tsp maple syrup

  • Pineapple lime filling:
  • 1 medium pineapple, peeled and cut into chunks
  • 1 lime, juice
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • pinch turmeric (optional)
  • 240ml coconut cream (1 cup)
  • 3½tbsp agar flakes
Instructions
  1. Prepare 9"tart tin with removable base.
  2. Place almonds, brazil nuts and desiccated coconut into food processor and pulse few times until ground. Add pitted medjool dates, salt, cinnamon and blend until the mixture starts to come together. Add coconut oil and blend again, you should have a sticky mix when pressed together. If not, add 1tsp of maple syrup to help.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
  4. Place the pineapple chunks into blender and blend until completely smooth. Measure 480ml (2 cups) and pour it back into blender. Add lime juice, maple syrup, vanilla extract, little pinch of turmeric if using and coconut cream and blend until just incorporated.
  5. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  6. Once ready leave to cool down slightly, and pour onto the crust.
  7. Place into a fridge for about an hour to set.
  8. Before serving top with your choice of decoration, I've used yellow flowers and thyme sprigs. Dehydrated pineapple slices would be beautiful too.
  9. Enjoy!
Notes
Please note that if you're using agar powder you will need less amount. Use the amount to set 3½ cups of liquid.
3.5.3251

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Happy Spring Equinox to all of my beautiful readers. My colour for March is Yellow and I have created a couple of lovely new recipes for you, a Lemon Layer Cake coming in the next post and this little Blueberry Lemon Cheesecake with some gorgeous yellow edible flowers to warm your hearts.

We seem to be having an early Spring in London, daffodils are long out and many trees are blossoming, now all is needed is a little sunshine and blue skies. What is your favourite thing about Spring?

This blueberry lemon cheesecake was a completely spontaneous recipe and I’ve created it only because of these lovely edible flowers. I wanted to know how they would behave if pressed into a cheesecake and then frozen. Wow did I get a lovely surprise, look at this beauty.

It’s a very simple raw cheesecake recipe with lovely blueberry lemon flavour combination, visually really beautiful with the different layers. I used wild blueberries for their beautiful purple pigment, but if you can’t find any you can happily use blueberries. The edible flowers on top are completely optional, it’s just that extra little magical touch. Enjoy the recipe and let me know how you like it :)

“To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring – these are some of the rewards of the simple life.” -John Burroughs

Happy First Day of Spring!

With much Love & Magic

Hana xx

Blueberry Lemon Cheesecake (raw, vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 8 bars
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 35g sunflower seeds (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Blueberry layer:
  • 100g frozen wild blueberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)

  • Lemon layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • 1 lemon, zest
  • 1 lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)

  • Topping:
  • edible flowers (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for lemon layer.
  6. Rinse the soaked cashews for the lemon layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  7. Spoon the mixture onto the blueberry layer and smooth out the top. Gently press few edible flowers onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  8. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
3.5.3251

 

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Today I have the promised Rose Cardamom Chocolate Cheesecake for you. I have developed this cheesecake for a special event later this month and I’m so happy with this recipe, it’s so special, so feminine and the taste is absolutely divine.

I hope I’m not too late getting this recipe to you in case you would like to make it this Valentines Day, it would be perfect.

I’ve decided to make this cheesecake into bars, however, you could also use 6″ round cake tin if you prefer. I’ve chosen some wonderful ingredients for this recipe; the crust is made of a mix of brazil nuts, almonds, desiccated coconut, medjool dates, raw cacao and cardamom. The top creamy layer is a mix of cashews, cacao butter, coconut oil, raw cacao, cardamom, rose water and maple syrup for sweetener. Everything works beautifully in harmony and it’s a pure pleasure to taste.

I might come back and write more on Love, but in the meantime, I will leave you with a beautiful poem by Rumi.

“I want to sing like the birds sing, not worrying about who hears or what they think.”
― Rumi

Much Love & Plant Magic

Hana xx

Rose Cardamom Chocolate Cheesecake (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 8 large bars
Ingredients
  • Crust layer:
  • 120g mix of brazil nuts and almonds (1 cup)
  • 50g desiccated coconut (1/2 cup)
  • 6 Medjool dates, pitted
  • 1tbsp raw cacao powder
  • ½tsp ground cardamom
  • pinch sea salt
  • 1tsp coconut oil

  • Rose chocolate layer:
  • 240g cashews, soaked for 4 hours or overnight (2 cups)
  • 80ml maple syrup (1/3 cup)
  • 60ml almond milk (1/4 cup)
  • 1tsp vanilla extract
  • 2tsp rose water
  • 60g raw cacao powder (1/2 cup)
  • ½tsp ground cardamom
  • 80ml melted cacao butter (1/3 cup)
  • 2tbsp melted coconut oil

  • Topping:
  • edible dried rose petals
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place brazil nuts and almonds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cacao, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, almond milk, vanilla, rose water and blend until smooth. Add cacao, cardamom, melted cacao butter and coconut oil and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Sprinkle with some rose petals. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
  6. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  7. Leave to thaw before serving.
  8. Store in a fridge or freezer.
  9. Enjoy!
3.5.3251

 

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Special thank you to Amore di Mona for sponsoring this post.

We are entering Valentines week and I have suddenly decided to get all romantic and create some last-minute recipes for you. My inspiration is rose and cardamom and I’ve created two recipes with these ingredients, this lovely Rose Cardamom Chocolate Mousse and Rose Cardamom Chocolate Cheesecake coming in my next post.

This recipe is adapted from my Vegan Chocolate Crème Brûlée that I have also created for Amore di Mona vegan chocolate. I really loved the flavour, texture and the simplicity of the recipe and always wanted to create a different version of it. And now with Valentines Day coming up, it couldn’t be a better time to make a new chocolate dessert.

I’ve used an oat cream in here to keep the recipe coconut-free. If you can’t find it, please use another vegan single cream consistency cream. The agar flakes add that really lovely texture and make it lighter. I’ve made few chocolate disks that I’ve sprinkled with dried rose petals and also piped some chocolate hearts for an extra special touch.

This Rose Cardamom Chocolate Mousse is quick to make, rich, chocolatey, sexy, looks beautiful. I hope you love it!

With Love & Plant Magic

Hana xx

Rose Cardamom Chocolate Mousse (vegan)
 
Author: Hana, Nirvana Cakery
Serves: 4 servings
Ingredients
  • 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)
  • 480ml oat cream (2 cups)
  • 2tbsp maple syrup
  • ½tsp vanilla extract
  • 5 cardamom pods
  • 1½tbsp agar flakes
  • 1tsp rose water

  • Topping:
  • 50g Amore di Mona chocolate or dark vegan chocolate (1.7oz)
  • edible dried rose petals
  • fresh rose petals
Instructions
  1. Finely chop dark chocolate and set aside.
  2. Pour oat cream into a small pot, stir in maple syrup, vanilla, cardamom and agar flakes, bring to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.
  3. Take off the heat, remove the cardamom pods and add rose water. Stir in chopped chocolate and mix until completely melted.
  4. Pour evenly into 4 serving glasses and place into a fridge for about 1 hour until set.
  5. In double boiler gently melt the chocolate for the topping.
  6. Place sheet of greaseproof baking paper on top of a baking sheet. Using a small spoon make little disks with the melted chocolate and sprinkle with some dried rose petals. You can also use a piping bag with a small nozzle and make small hearts if you like. Place into a freezer to set.
  7. Before serving sprinkle mousse with dried rose petals, add the chocolate disks and fresh rose petals if you like.
  8. Serve and enjoy!
3.5.3251

 

 

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Continuing the red colour theme today I have the promised Beetroot Hibiscus Tart recipe for you. I have been refining the filling to add more flavour so have been taking little longer to bring this to you.

Just look at this gorgeous colour, it’s making me happy just looking at it and it has certainly brightened my January. The photos in this post are of my first version, the colour later developed into deeper burgundy. My second tart had more pink tone and the colour only deepened. From my experience making beetroot desserts, the colour often changes after a while so expect possibly a range of colours depending on your beets pigment.

This recipe is adapted from my Pear Hazelnut Tart recipe, but this time I’ve baked the crust and it’s absolutely yummy. The base made of walnuts and sunflower seeds reminds me of a dessert my granny used to make. One of those recipes that I would love to make my own sometimes soon too :)

The filling is made of cooked beetroot, hibiscus tea, orange zest, oat cream to add creaminess and agar flakes to set. This tart has very little sweetener, I’ve used 2tbsp date syrup each in the base and in the filling. There is enough sweetness coming from the beets, vanilla, cinnamon and the cream and not necessary to be adding much more. I’ve added the orange juice and zest in my second version as I felt it needed just little more flavour. Orange compliments the beets beautifully and ads another layer to this interesting dessert.

I’ve decided to decorate my tart with few blackberries, pistachio sprig and rose petals to give it dreamy nature-inspired feel.

Hope you like it :)

With much Love & Plant Magic

Hana xx

Beetroot Hibiscus Tart (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9" Tart
Ingredients
  • Tart crust:
  • 150g walnuts (1½ cups)
  • 70g sunflower seeds (1/2 cup)
  • pinch sea salt
  • ½tsp cinnamon
  • 2tbsp date or maple syrup
  • 1tbsp coconut oil

  • Beetroot hibiscus filling:
  • 200g beetroot, peeled and quartered (about 2 medium beets)
  • 2 hibiscus tea bags or 2tbsp dried hibiscus flowers
  • 360ml oat cream (1½ cups)
  • 2tbsp maple or date syrup
  • 1tsp vanilla extract
  • ½ orange, zest
  • 2tbsp orange juice
  • ½tsp cinnamon
  • 3tbsp agar flakes

  • Topping:
  • Blackberries
Instructions
  1. Greese 9"tart tin with removable base with little coconut oil and line the base with baking paper.
  2. Place the peeled and quartered beetroot into a small pot, cover with water and leave to cook covered for about 30 minutes until soft. Turn off the heat and place your hibiscus tea bags or flowers into the pot, cover and leave to infuse for at least 20 minutes. You will need 60ml (1/4 cup) of the infused water in the recipe. You can enjoy the rest.
  3. Preheat the oven to 170°C (340F)
  4. Place walnuts and sunflower seeds into a food processor and blend until ground. Add salt, cinnamon, syrup and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  5. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall.
  6. Place into the oven and bake for about 10 to 12 minutes until lightly golden. Remove from the oven and leave to cool down.
  7. Place cooked beets into a high speed blender, add 60ml (1/4 cup) of the hibiscus infused beet water and blend until smooth. Add oat cream, maple syrup, vanilla, orange zest, juice and cinnamon and blend again until incorporated.
  8. Pour everything into a medium pot, stir in agar flakes and bring the mix to a boil. Leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  9. Once ready leave to cool down slightly, and pour onto the crust.
  10. Place into a fridge for about half an hour to set.
  11. Before serving top with few blackberries and your choice of foliage.
  12. Enjoy!
Notes
If you're using agar powder instead of flakes, you will need less amount.
I recommend lining the base, I find it sticks little otherwise.
3.5.3251

 

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I’m in need of some red in my life and so the ingredient I have chosen for January and for my first post this year is beetroot. You probably already know that I’m in love with beets and probably surprised that I don’t have enough beetroot dessert recipes on my blog so I’ve created two new ones – Chocolate Beet Cheesecake and Hibiscus Beet Tart coming next week.

I’ve even picked red rose petals for my styling, quite surprising to me because I don’t like red roses, but I guess that’s what I need in my life right now. Part of my healing journey I suppose.

In this cheesecake recipe I’m teaming up beetroot with the classic combination – chocolate, and you’re in for such a treat. It’s not a completely raw recipe, I’ve decided to use cooked beetroot, it’s January and I wanted something cosier. However, you can use raw beetroot in this recipe if you prefer. Even though it’s a chilled dessert it’s earthy, rich, satisfying.

The colour will deepen more and will change to the one in the photos. I’ve taken the photos while still fairly frozen as I was racing with the time to have enough daylight. After some time in the fridge, it will become darker.

I’ve also added a little reishi powder, but it’s completely optional, it won’t affect the taste in any way and blend in nicely with the rest of the ingredients. You can decorate your cake as you like, I’ve used a few blackberries, dried cornflowers, rose petals and a blueberry sprig.

Sending you much Love, Light and warm hugs!

Hana xx

Chocolate Beet Cheesecake (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Crust layer:
  • 100g walnuts (1 cup)
  • 40g pumpkin seeds (1/4 cup)
  • 5 Medjool dates, pitted
  • 1tbsp raw cacao powder
  • ½tsp cinnamon
  • pinch sea salt
  • 1tsp maple syrup

  • Chocolate beetroot layer:
  • 200g cashews, soaked for 4 hours or overnight (1½ cup)
  • 200g beetroot, about 2 medium-sized beets, steamed or boiled
  • 60ml beetroot water (from steaming) (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 30g raw cacao powder (1/4 cup)
  • 1tsp reishi powder (optional)
  • 60ml coconut oil, melted (1/4 cup)
Instructions
  1. Prepare 6" round cake tin with removable base.
  2. Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cacao, cinnamon and salt and blend until the mixture comes together. Add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Peel and quarter the beets and place into a small pot with little water. Cover and leave to steam/boil for about 30 minutes until soft. Reserve 60ml (1/4 cup) of steaming water.
  5. Rinse the soaked cashews under running water and place into high speed blender. Add cooked beetroot, beet water, maple syrup and vanilla and blend until smooth. Add cacao, reishi powder and melted coconut oil and blend until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
  7. Once set carefully remove from the tin and place onto a serving dish.
  8. Leave to thaw before serving. The colour will deepen over time.
  9. Decorate to your liking.
  10. Store in a fridge or freezer.
  11. Enjoy!
Notes
You can use raw beetroot if you prefer, omit the beet water, you shouldn't need it.
3.5.3251

 

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Last post of 2018! And what a year this was! My Life hasn’t been much different to the year before, but I have gone through so much internal growth, made so many life-changing decisions and am entering 2019 with so much hope and high expectations for things to dramatically change. I am ready.

The message that has been coming to me all of this year was surrender, let go, patience,… I wrote this message in my recipe book after one of my meditations and I would love to share it with you. If you had a difficult year it might help.

“Surrender to Life as it’s happening to you through you. Let go & just relax into it. If you were here just to touch someone else’s hand, see someone’s smile, hear a beautiful piece of music, see beauty, it was worth living.”

What if it’s as simple as that. The rest will simply come to you when you’re ready.

Now this Gingerbread Layer Cake, I have to, of course, leave you with a yummy cake to close 2018. And here it is, a deliciously moist spiced gingerbread sponge cake filled with cranberry chia jam and cashew frosting. Topped with fabulous fruit and nuts to symbolise season’s abundance.

Adapted closely from my Vegan Apple Cake, but this time I’ve made cashew frosting to frost the cake. I have to say I find cashews more temperamental than macadamias in this frosting. The frosting also needs more coconut oil to work well. If you prefer to, use my Macadamia Mascarpone Frosting. Prepare the frosting and the cranberry chia jam the night before.

I’ve baked this cake twice, once with teff and once with buckwheat flour, I prefer it with the teff flour. I’ve styled it so you could make it for Christmas or New Year’s Eve.

Finally thank you so much for being here, reading my posts, making my recipes and sharing the plant-based message. Wishing you the most magical Christmas time spend with your loved ones, hope this New Year will bring you much joy & guidance on this incredible yet crazy journey through life.

Love & Light Hana xx

Gingerbread Layer Cake (vegan & gluten-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" layer cake
Ingredients
  • Gingerbread cake:
  • 100g ground almonds (1 cup)
  • 35g teff flour (1/4 cup)
  • 70g brown rice flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ¼tsp ground cloves
  • pinch nutmeg
  • pinch sea salt
  • 100g coconut sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 80ml apple sauce (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 80ml almond milk (1/3 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla

  • Filling:
  • 1 quantity Cranberry Chia Jam

  • Cashew frosting:
  • 120g cashew nuts, soaked for at least 4 hours or overnight (1 cup)
  • 1x 400ml can full fat coconut milk, refrigerated overnight
  • 60ml maple syrup (1/4 cup)
  • 2tsp lemon juice
  • 1tsp vanilla
  • pinch pink salt
  • 80ml coconut oil (1/3 cup)
  • or use Vegan Macadamia Mascarpone Frosting

  • Topping:
  • clementines
  • grapes
  • nuts
  • fresh rosemary sprigs
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of two 6" round cake baking tins.
  4. In a large bowl whisk together ground almonds, teff flour, brown rice flour, tapioca, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, salt and sugar. Set aside.
  5. In a small bowl whisk together flax eggs, apple sauce, olive oil, almond milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have loose muffin consistency. Spoon the mixture evenly into your prepared tins and level out the surface.
  7. Bake for about 30 min or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.
  9. Cashew Frosting:
  10. Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight.
  11. Place the cashew nuts into a bowl, cover with water and leave to soak overnight.
  12. Rinse the soaked cashews well under running water and place into high speed blender. Scoop the solid part only from the coconut milk can and place into the blender with the nuts. Add maple syrup, lemon juice, vanilla and pinch of salt and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. Add the coconut oil and blend until incorporated.
  13. Scoop the mix into a small bowl and refrigerate overnight.
  14. When you're ready to frost the cake, whip the mix for good few minutes until fluffy. The texture will change as you whip.
  15. Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread with a layer of cranberry jam. Now using spatula spread generously with some frosting. Top with the second cake layer and frost the top and the sides of the cake.
  16. Decorate your cake to your liking with fresh fruit, nuts and rosemary sprigs.
  17. Store in fridge before serving.
  18. Enjoy!
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The post Gingerbread Layer Cake (vegan & gluten-free) appeared first on Nirvana Cakery.

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Special thank you to Amore di Mona for sponsoring this post.

Amore di Mona has been asking me for a gluten-free vegan Buche de Noel recipe for a long time now and so finally this year I’ve accomplished it! This is my third year having a go at this recipe so it was about the time I’ve managed to roll it out without it falling apart.

I’m very pleased how it came out together and this Yule log is a real treat for chocolate lovers whether they’re following a gluten-free vegan diet or not; plus I promise you they will never know.

For the sponge cake I’ve used my gluten-free mix of brown rice flour, sunflower seeds and tapioca flour; the secret ingredient here is a whipped aquafaba to create a soft sponge. I have adapted the sponge cake from this French recipe and it will be useful for you to see this video which will be helpful for the technique used.

I’ve created two different fillings that you can choose from. From my experience, a thicker filling will perform better when rolling the cake up and will be less likely to crack. I’ve used maple cream in both of the fillings, because of its thickness and to avoid using sugar or vegan butter. My chestnut filling is a simple combination of chestnut puree and maple cream. And my vanilla filling is a cooked vanilla cream made with agar flakes, cornflower, vanilla, oat cream and maple cream. Both of the fillings are lovely in different ways, I found the chestnut filling easier when rolling into a log.

You might already have your favourite you’d like to use as a filling; you can even use the chocolate ganache inside as well as on the top.

The recipe is not as complicated to make as it looks and any cracks you might get when rolling it up can easily be covered up with the chocolate ganache which will set everything beautifully.

Finally decorate your Buche de Noel with few fresh or sugared cranberries, some greens of your choice and sprinkle with some powdered sugar or blended dried coconut for a festive feel. Enjoy & do let me know if you make it :)

Much Love Hxx

Buche De Noel (vegan & gluten-free)
 
Author: Hana, Nirvana Cakery
Ingredients
  • Chocolate sponge cake:
  • 70g brown rice flour (1/2 cup)
  • 35g sunflower seeds, ground into flour consistency (1/4 cup)
  • 40g tapioca flour (1/4 cup + 1tbsp)
  • 30g cacao powder (1/4 cup)
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp cinnamon
  • pinch sea salt
  • 75g rapadura sugar, powdered (1/2 cup)
  • 60ml olive oil (1/4 cup)
  • 2tsp apple cider vinegar
  • 120ml water
  • 60ml aquafaba, whipped
  • ¼tsp cream of tartar

  • Filling choice 1 - Chestnut cream:
  • 300g chestnut puree (1⅓ cup)
  • 4tbsp maple cream
  • ½tsp cinnamon
  • ½ vanilla bean, seeds scraped

  • Filling choice 2 - Vanilla cream:
  • 480ml oat cream (2 cups)
  • 1 vanilla bean, seeds scraped
  • 2tbsp agar flakes
  • 1½tbsp cornflour
  • 4tbsp maple cream

  • Chocolate ganache: make the night before
  • 200g Amore di Mona chocolate or dark vegan chocolate (7oz)
  • 240ml oat cream (1 cup)
  • ½tsp cinnamon
  • 1tbsp maple syrup

  • Topping:
  • fresh or sugared cranberries
  • powdered flaked coconut or white sugar for snow
  • fresh rosemary
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Line a 25 x 35cm Swiss roll tin with baking paper.
  3. Place aquafaba and cream of tartar into a bowl of a standing mixer and whisk for 10 to 15 minutes until stiff peaks form.
  4. In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
  5. In a small bowl whisk together olive oil, apple cider vinegar and water.
  6. Add the wet mix to the dry mix and mix until well combined.
  7. Fold in the whipped aquafaba bit by bit until combined.
  8. Pour the mixture onto your prepared tin and level out the surface.
  9. Bake for about 10 minutes or until a cocktail stick comes out clean.
  10. Remove from the oven.
  11. Dust the top with some powdered sugar, lay a sheet of baking paper on top followed by a damp tea towel. Place baking sheet or something flat on top to help you to flip the cake over.
  12. Now carefully peel of the baking paper from the top.
  13. Grease another sheet of baking paper with a little oil and place on top of the cake. Using a rolling pin carefully roll the cake over the pin and wrap with the cloth. Leave to cool down for about 20 minutes.
  14. Once cooled carefully unroll the cake and spread with your choice of filling. Using the help of the paper carefully roll the cake into a roll.
  15. Place onto the serving platter and using spatula generously spread with chocolate ganache finishing off to create a log effect.
  16. Top with some fresh or sugared cranberries, rosemary sprig and some powdered sugar or blended flaked coconut to resemble snow.
  17. Chestnut cream:
  18. Blend chestnut puree, maple cream, cinnamon and vanilla until smooth consistency. Place into fridge until needed.
  19. Vanilla cream:
  20. Place 400ml oat cream (leaving little to mix with the cornflower), vanilla, and agar flakes into a medium pot and heat until boiling point. Leave to simmer for about 10 minutes until the agar flakes have dissolved. Mix the cornflower with the rest of the oat cream and pour into the pot stirring constantly until it comes to a boiling point. Take off the heat and stir in the maple cream. Place into a fridge for about an hour until set. Once set whisk until smooth and creamy and place back to fridge until needed.
  21. Chocolate ganache:
  22. Roughly chop the chocolate and place into a small bowl. Place the oat cream, cinnamon and maple syrup into a small pot and gently heat until the boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down for a bit before placing into a fridge to set overnight into a spreadable consistency.
  23. Enjoy!
Notes
Maple cream is sometimes called maple butter. You will be able to buy it in USA, but if you're based in Europe you might have to make your own from maple syrup.
3.5.3251

 

The post Buche De Noel (vegan & gluten-free) appeared first on Nirvana Cakery.

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