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This is a paid advertorial with Tesco. All opinions are my own.

Although the Spring is almost in the air, February still calls for a cosy warming meals and I have the most amazing winter warmer for you today – Spicy Harissa Vegetable Bake.

This recipe is not my own, but adapted from Tesco’s new vegan recipe collection whom have recently approached me to re-create one of their recipes. And as I’m a big fan of Tesco and especially their organic fresh produce I was really happy to have a go.

Packed with seasonal veggies – butternut squash, parsnips, beetroot and beautiful flavours of harissa, coriander, cumin and smoked paprika this is the most delicious wholesome dinner for those cooler days. Perfect served with simple green salad, rocket or watercress.

The recipe might look little complicated, but it really is simple and I have even created a video so you can see how easy it’s to make it for yourself.

The original recipe calls for crumbled ciabatta on the top, but as I follow gluten-free diet I have simply topped the dish with few flaked almonds and pumpkin seeds instead. I’ve also made a second version of this recipe when I’ve used the cannellinni beans to make mash and used that as a topping for the veggies. If you fancy trying it out, it was really delicious too.

And if you like to see the original recipe, please checkout Tesco’s website for even more inspiration. Enjoy :)

Much Love Hxx

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

Often you ask me for coconut-free recipes and I do my best to create recipes to fit all of your different requirements – vegan, gluten-free, grain-free, nut-free, coconut-free, you name it. I like a challenge. This recipe is all of those btw :)

What I’ve struggled with was making a chocolate ganache without coconut cream, but I have now discovered an oat cream (that if you can tolerate it) which works so well in making ganache. And so I was able to create these delicious Raspberry Hibiscus Chocolate Tarts without a trace of nuts or coconuts that taste like chocolate heaven.

The base of these tarts is raw made with hemp and pumpkin seeds, raw cacao and medjool dates. And the filling is a layer of chocolate ganache and a layer of hibiscus raspberry jelly made with agar flakes.

It’s not a complicated recipe, just need a little planning and time in between each layer to set. You could make these just with the chocolate ganache if you like more simple recipe. But the mix of the bitterness of dark chocolate and sharpness of the hibiscus and raspberries takes these tarts to the next level that I’m sure you will love.

I’ve kept the decoration very simple and blended few dried hibiscus flowers to sprinkle on top, depending on the season you could also use fresh edible flowers.

Happy Valentines Day!

Love & Light Hxx

Raspberry Hibiscus Chocolate Tarts (grain-free & vegan)
 
Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tarts crust:
  • 120g pumpkin seeds (1 cup)
  • 40g shelled hemp seeds (1/3 cup)
  • 2tbsp raw cacao powder
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Chocolate ganache filling:
  • 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)
  • 180ml oat cream (3/4 cup)
  • 1tbsp maple syrup

  • Hibiscus raspberry jelly:
  • 200g frozen raspberries (2 cups)
  • 8g dried hibiscus flowers (1/4 cup)
  • 120ml water (1/2 cup)
  • 2½tbsp agar flakes
  • 2tbsp maple syrup

  • Topping:
  • ground dried hibiscus flowers
Instructions
  1. Place pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
  3. Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to cool down before carefully pouring evenly into the tarts crust leaving little space for the jelly layer. Place into fridge for about an hour to set.
  4. Place the raspberries and dried hibiscus flowers into a small pot, add water and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
  5. Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 300ml (1¼ cup) liquid. Now pour it back into the pot.
  6. Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
  7. Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.
  8. Place the tarts back into fridge to set.
  9. Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.
  10. Enjoy!
Notes
I've used 6 small 10cm tart tins with removable base in this recipe.
If you can tolerate or prefer to use coconut cream, you can use coconut cream instead of the oat cream. I use 100g dark chocolate (3.5oz), 240ml coconut cream (1 cup) and 1tbsp maple syrup ratio. It will take longer to set in the fridge, but you can place it into freezer for an hour to speed it up.
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Last Saturday when I woke up I really felt like baking a good old fashioned cake, well sort of, this Blood Orange Upside Down Cake is grain-free, vegan and doesn’t have many traditional ingredients, but it looks the part and in my eyes is the perfect winter cake for cosy days in.

A grain-free vegan cake is always quite a challenge to make, but I feel I’ve nailed a great recipe with my Gingerbread Christmas Mini Cakes using chestnut flour so I wanted to see how the recipe works in a larger cake.

I’ve adjusted the spices and used ground hazelnuts, but kept the recipe very similar. The result is a beautifully moist cake with lots of interesting wholesome flavours. The oranges add extra moisture and zing and make this cake such treat for senses.

I’m really happy how it turned out, it looks beautiful, tastes beautiful, now I’m waiting to hear how you like it :)

Enjoy! Much Love Hxx

Blood Orange Upside Down Cake (grain-free & vegan)
 
Author: Hana, Nirvana Cakery
Serves: 8" cake
Ingredients
  • 2 smaller size blood oranges
  • 75g chestnut flour (1/2 cup)
  • 100g ground blanched hazelnuts (1 cup)
  • 30g arrowroot (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • ⅛tsp ground cloves
  • pinch sea salt
  • 75g coconut sugar (1/2 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 120ml apple sauce (1/2 cup)
  • 2tbsp maple syrup
  • 60ml olive oil (1/4 cup)
  • 2tsp apple cider vinegar
  • ½ blood orange, zest
  • toasted chopped hazelnuts for topping
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 of 8" springform cake baking tin and dust the sides.
  4. Slice blood oranges and lay the slices onto the base of the tin. Set aside.
  5. In a large bowl whisk together chestnut flour, ground hazelnuts, arrowroot, baking powder, bicarbonate of soda, cinnamon, cloves, salt and sugar and set aside.
  6. In a small bowl whisk together flax eggs, apple sauce, maple syrup, olive oil, apple cider vinegar and zest.
  7. Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
  8. Spoon the mixture into your prepared tin and level out the surface.
  9. Bake for about 40-45 min or until a cocktail stick comes out almost clean. It will be slightly sticky.
  10. Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
  11. Carefully turn upside down onto a serving dish.
  12. Peel off the baking paper and top with few chopped hazelnuts.
  13. Enjoy!
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I think of this recipe as a ‘deep in the winter’. Not that it’s a hearty stew or a soup, but the ingredients, the colours, the mood I’ve created.

I’ve started making celeriac apple rustic tart and this is what I’ve ended up with, Parsnip Celeriac Grain-Free Mini Pizzas topped with cashew cheese, radicchio and parsnip celeriac crisps.

It’s one of the most delicious savoury meals I’ve ever eaten and it would make an incredible starter to a plant-based dinner party.

This mini pizzas recipe is very closely adapted from my Parsnip Pizza with Roasted Carrot Parsnip Hummus, another amazing winter recipe.

The base has no flour, no oil, only ground hazelnuts and sunflower seeds and the grated root veggies which act as a binder to help the dough come together. Wonderful recipe if you’re following a grain-free diet.

You could make these any size you like, I’ve made six about 4″ mini pizzas from this recipe, they would be lovely even smaller too.

I’ve topped them with simple cashew cheese, some parsnip and celeriac crisps and radicchio and fresh thyme for little colour. I think these could potentially be made raw and you could use dehydrator to make these, although I haven’t tried that.

Enjoy and let me know how you like these :)

Much Love Hxx

Parsnip Celeriac Grain-Free Mini Pizzas (vegan)
 
Author: Hana, Nirvana Cakery
Serves: 6 mini pizzas
Ingredients
  • Parsnip celeriac pizzas:
  • 160g mix of celeriac and parsnips, peeled and coarsely grated (1¼ cup)
  • 1tsp lemon juice & little lemon zest
  • ½ tbsp fresh thyme
  • 100g ground blanched hazelnuts (1 cup)
  • 80g sunflower seeds (1/2 cup)
  • 1tbsp ground flaxseed
  • 1tsp sea salt
  • freshly ground black pepper

  • Cashew cheese:
  • 200g raw cashews, soaked for at least 4 hours or overnight (1½ cup)
  • 1 small garlic clove
  • ½ lemon, juice
  • ½tsp sea salt
  • freshly ground black pepper
  • 80ml water (1/3 cup)
  • 2tbsp nutritional yeast

  • Topping:
  • celeriac & parsnip crisps
  • radicchio
  • fresh thyme sprigs
  • chopped hazelnuts
Instructions
  1. Preheat your oven to 150°C (300F)
  2. Peel parsnips and celeriac. Using julienne peeler shave few strips along to make the crisps. Line a baking sheet with baking paper and arrange the veggie strips on top so they are not touching. Place into the oven and bake for about 10-15 minutes checking frequently so they don't burn until lightly golden brown and crispy.
  3. Coarsely grate parsnips and celeriac, squeeze lemon juice over, add fresh thyme and set aside.
  4. Place the sunflower seeds into a food processor or high speed blender and process until finely ground.
  5. Scrape into a bowl, add ground hazelnuts, flaxseed, sea salt and pepper and whisk until combined.
  6. Add the parsnip celeriac mixture and using your hands mix until it just comes together into a dough.
  7. Shape the dough into 6 balls and roll each one between two sheets of baking paper into about 4" round shape, just under ¼" thickness. Use your hands to even out the edges as you are rolling the dough out. This part can be fiddly, so have patience with it. You could even flatten them with the palm of your hand.
  8. Increase the oven temperature to 200°C (400F)
  9. Transfer the pizzas onto a flat tray lined with baking paper and bake for about 20 minutes until golden brown and baked at the bottom. It should be slightly crispy around the edges, but still retain some softness in centre.
  10. To make the cashew cheese, rinse the soaked cashews under running water and place into high speed blender. Add garlic, lemon juice, sea salt, black pepper and water and blend until smooth. Add little more water if needed to achieve creamy smooth spreadable consistency. Finally add nutritional yeast and blend until incorporated. Taste for seasoning.
  11. Once the pizzas are ready spread generous amount of cashew cheese on top and top with radicchio, parsnip and celeriac crisps, fresh thyme sprig and chopped hazelnuts.
  12. Enjoy warm or cold! Delicious either way.
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Happy New Year!!!

My first post of 2018 and surprise surprise it’s a cake! I just needed something more glamorous bright and beautiful to start the new year, and of course delicious too!

So here we go one Pistachio Blood Orange Cheesecake to kick off the new year in style for your pleasure.

The recipe is a classic cashew cheesecake with the wonderful addition of seasonal blood oranges. Although my blood oranges weren’t as deep red as I would have loved to, they tasted absolutely divine and made this cheesecake really special. I suppose it might be still too early in season for those deep red ones.

I’ve picked mix of pistachios and almonds for the crust layer, you could use either on their own if you like. The top creamy layer is a mix of cashews, plenty of blood orange juice and zest, coconut butter and maple syrup. Depending on the size of your oranges you will need two to three for the juice and one to two for the zest. Feel free to adjust the zest to your taste.

You can get really creative with the toppings or just leave it plain, I’ve used sliced orange, crushed pistachios and fresh flowers.

Wishing you an incredible 2018 filled with Love, Light & Magic!

Much Love Hxx

Pistachio Blood Orange Cheesecake (raw, vegan, grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Crust layer:
  • 80g shelled pistachios (1/2 cup)
  • 70g almonds (1/2 cup)
  • 8 medjool dates, pitted
  • ½tsp cinnamon
  • pinch Himalayan pink salt

  • Blood orange layer:
  • 240g cashews, soaked overnight (2 cups)
  • 2-3 blood oranges, juice (about 180ml plus more if needed)
  • 2 blood oranges, zest
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 150g coconut butter (3/4 cup)
  • 2tbsp coconut oil
Instructions
  1. Prepare 6" round cake tin with removable base.
  2. Place shelled pistachios and almonds into a food processor or high speed blender and pulse few times until coarsely ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together.
  3. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. In a double boiler gently melt coconut butter with coconut oil and set aside.
  5. Rinse the soaked cashews under running water and place into blender. Add orange juice, zest, maple syrup and vanilla and blend until smooth. I've used about 180ml (3/4 cup) plus 2tbsp orange juice. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  6. Spoon onto the crust layer and smooth out the top.
  7. Place into a freezer overnight or for at least few hours to set.
  8. Once set carefully remove from the tin.
  9. Place onto a cake stand and decorate with sliced blood orange, crushed pistachios, fresh flowers or toppings of your choice.
  10. Store in a fridge or freezer.
  11. Enjoy!
Notes
The blood orange layer colour will depend on your blood oranges, deeper red oranges should turn the top layer pink.
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My last Christmas recipe! As promised I have a raw version of my Gingerbread Christmas Mini Cakes for you today – Raw Gingerbread Cranberry Christmas Tarts, just fitting these in the last minute.

They are the yummiest raw tarts completely inspired by Christmas that I hope you will love.

I really went overboard in making these and used lots of wonderful ingredients to make them really special. For the crust I’ve used a mix of almonds and walnuts with medjool dates, figs and muscatel raisins with orange zest and lovely gingerbread spices.

And for the filling I’ve opted for macadamia nuts with fresh cranberries, coconut butter and orange juice. Once all of these ingredients have some time together they truly shine.

If you have some filling left over, pop it into the fridge and you can pipe some on top when you’re decorating the tarts. I did find it little tricky as it’s quite rich, but if you’re not after perfection, it will be just fine. Plus you can always cover it with some snow :)

Wishing you the most wonderful Christmas filled with LOVE & LIGHT.

With much Love Hxx

Raw Gingerbread Cranberry Christmas Tarts (grain-free & vegan)
 
Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Crust layer:
  • 150g mix of almonds & walnuts (1½ cup)
  • 120g mix of medjool dates, figs & raisins (1 cup)
  • ¼ orange, zest
  • 1½tsp ground ginger
  • 1tsp cinnamon
  • pinch ground cloves
  • pinch pink salt
  • 1tsp maple syrup if needed

  • Cranberry cream filling:
  • 120g macadamias, soaked overnight (1 cup)
  • 100g fresh cranberries (1 cup)
  • ¼ orange, zest
  • ½tsp cinnamon
  • pinch pink salt
  • 60ml maple syrup (1/4 cup)
  • 60ml orange juice (1/4 cup)
  • 1tbsp lemon juice
  • ½tsp vanilla
  • 60ml water (1/4 cup)
  • 200g coconut butter (1 cup)

  • Topping:
  • fresh cranberries
  • rosemary sprigs
  • blended flaked coconut for snow
Instructions
  1. Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Rinse the soaked macadamias under running water and place into high speed blender. Add cranberries, orange zest, cinnamon, salt, maple syrup, orange juice, lemon juice, vanilla and water and blend until smooth. If necessary add little more water or maple syrup. Slowly add melted coconut butter and blend until incorporated. It should be fairly thick creamy consistency.
  5. Pour or spoon evenly onto the crust layer of each tart and smooth out the top.
  6. Place into a freezer to set. You can also set them in fridge overnight, but it's easier to remove them out of tin when frozen.
  7. Once set carefully remove from the tins and leave to thaw before decorating.
  8. Top with fresh cranberries and rosemary sprigs.
  9. To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated tarts.
  10. Store in a fridge or freezer.
  11. Enjoy!
Notes
I've used 6 small 10cm tart tins with removable base in this recipe. You can line the tins with some cling film if you prefer, but I don't tend to do that, because once they are frozen you can easily push them out of the tins if the base is removable.
If you have some filling left over, pop it into the fridge and you can pipe some on top when you're decorating the tarts.
You can replace the macadamias with cashews if you prefer or a mix of the two.
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Special thank you to Amore di Mona for sponsoring this post.

It wouldn’t be Christmas without a little indulgent chocolate cake and I have the perfect recipe for you – Vegan Chocolate Christmas Cake with rich sweet potato chocolate frosting and festive cranberry chia jam filling.

This cake is truly a decadent cake with Amore di Mona chocolate rich sponge with deep earthy flavours of teff flour and sunflower seeds that I’ve used in my gluten-free mix.

The cranberry chia jam ads lovely sharpness to the cake and the whole cake is smothered in a really lovely and very simple to make sweet potato frosting.

To create the snow effect I’ve blitzed some flaked coconut in my blender, which works really well. You can also use coconut flour or powder, whatever you have on hand. But if you need this cake to be truly coconut-free, you can use some powdered sugar unless you can think of even better option.

You can get really creative with decoration – pine branches, pine cones and holy all look beautiful around the cake for a festive feel.

Much Love Hxx

Vegan Chocolate Christmas Cake (gluten-free, nut-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" two layer cake
Ingredients
  • 70g teff flour (1/2 cup)
  • 70g sunflower seeds (1/2 cup), ground into flour consistency
  • 30g tapioca flour (1/4 cup)
  • 75g rapadura sugar (1/2 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch sea salt
  • 3tbsp ground flaxseed + 9tbsp water
  • 60ml olive oil (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla extract
  • 80ml plant milk (1/3 cup)
  • 150g Amore di Mona bulk chocolate (2½ cubes) or dark vegan chocolate (5.3oz)

  • Cranberry chia jam:
  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds

  • Sweet potato chocolate frosting:
  • 240ml sweet potato puree from one large sweet potato (1 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 1tbsp maple syrup (optional)
  • 150g Amore di Mona bulk chocolate (2½ cubes) or dark vegan chocolate (5.3oz)

  • Decoration:
  • fresh or sugared cranberries
  • fresh rosemary sprigs
  • blended flaked coconut or powdered sugar for snow
Instructions
  1. Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line two 6" round cake spring form baking tins.
  4. In a large bowl whisk together teff flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.
  5. In a small bowl whisk together flax eggs, olive oil, apple cider vinegar, vanilla and milk (room temperature).
  6. Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.
  7. Add the wet mix to the dry mix and mix until well combined.
  8. Fold in the melted chocolate.
  9. Spoon the mixture evenly into the cake tins and level out the surface.
  10. Bake for about 15 to 20 minutes or until a cocktail stick comes out with just few crumbs left on.
  11. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
  12. Once the cakes are completely cooled, place one cake onto a serving dish. Spread with a generous amount of cranberry jam and top with a layer of sweet potato frosting. Place the second cake on top and using spatula frost the top and the sides of the cake.
  13. Decorate the cake with fresh or sugared cranberries and rosemary sprigs. To make the snow effect I've used blended coconut flakes, but if you need this cake to be truly coconut-free, you can use powdered sugar.
  14. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
  15. To make the sweet potato chocolate frosting roast one large sweet potato until very soft and leave to cool down until it's ok to handle. Peel the skin and place into a food processor with cinnamon, sea salt and maple syrup and blend until smooth. Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler. Fold the melted chocolate into the sweet potato puree bit by bit until you've achieved creamy frosting consistency.
  16. Enjoy!
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Christmas has arrived to the blog and I have the yummiest Gingerbread Christmas Mini Cakes recipe for you.

Because so many of you are now following a grain-free diet, I gave myself a challenge to make these grain-free and I’ve used a mix of ground walnuts and chestnut flour.

The sponge is beautifully moist, it raised well (after few adjustments) and the flavour is amazing. I’ve used my Vegan Macadamia Mascarpone Frosting to pipe the decoration and Cranberry Chia Jam for filling.

I’ve worked on this recipe last weekend when it was snowing, so rare in London, so I got inspired to make some snow for my mini cakes too :) You probably wondering what I’ve used, I’ve just blitzed some flaked coconut in my blender.

My loyal testers (even the fussy ones) really loved this recipe and I really hope you will too! I’m hoping to have couple more Christmas recipes for you before Christmas and also thinking about making raw version of this one if I have enough time. Enjoy :)

Much Love Hxx

Gingerbread Christmas Mini Cakes (grain-free & vegan)
 
Author: Hana, Nirvana Cakery
Serves: 5 - 6 mini cakes
Ingredients
  • 75g chestnut flour (1/2 cup)
  • 100g ground walnuts (1 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ¼tsp ground cloves
  • pinch ground nutmeg
  • pinch sea salt
  • 75g coconut sugar (1/2 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 120ml apple sauce (1/2 cup)
  • 2tbsp blackstrap molasses
  • 60ml olive oil (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla

  • Assemble:
  • 1 quantity Vegan Macadamia Mascarpone Frosting
  • 1 quantity Cranberry Chia Jam
  • fresh cranberries
  • rosemary sprigs
  • blended flaked coconut for snow
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 9" springform cake baking tin.
  4. In a large bowl whisk together chestnut flour, ground walnuts, tapioca flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, salt and sugar and set aside.
  5. In a small bowl whisk together flax eggs, apple sauce, molasses, olive oil, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
  7. Spoon the mixture into your prepared tin and level out the surface.
  8. Bake for about 35 min or until a cocktail stick comes out almost clean. It will be slightly sticky.
  9. Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
  10. Once completely cooled place onto a flat surface and using 2" round pastry cutter carefully cut out shapes. You should end up with 11-12 shapes.
  11. Spoon some of the macadamia frosting into a piping bag fitted with large round nozzle and pipe around the edges. Now dollop some cranberry chia jam into the middle. Place a layer on top and repeat. Top with fresh cranberry and rosemary sprigs.
  12. To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated mini cakes.
  13. Enjoy!
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I’ve been meaning to bring this Vegan Apple Cake recipe to you since October when I made this cake for my birthday. After making it twice more I’m finally happy to share it with you, and after having the most amazing feedback from my friends and family I am confident that you will love this recipe.

It’s a remake of my Gluten-free Apple Cake with Salted Caramel from couple of years ago that still has eggs in the recipe and I really wanted to make a fully vegan version which turned out into more of a celebration cake at the end.

Two ways you can make this cake – as a 6″ two layer cake with the macadamia mascarpone frosting as on the pictures or if you like something more simple – an 8″ cake covered with salted caramel and toasted flaked almonds. Both cakes taste amazing and they will fit different occasions.

For the total indulgence I recommend making the two layer cake with the macadamia frosting and serve it with the salted caramel. The flavours are just stunning.

The cake itself is really moist, I’ve baked it with 2 and with 3 apples. If you’re only baking one layer you can get away with adding more apples. For the layer cake I recommend two as it will be easier to slice.

You can read all about the Vegan Macadamia Mascarpone Frosting that I’ve used in the previous post. Enjoy :)

Much Love Hxx

Vegan Apple Cake with Macadamia Frosting and Salted Caramel (gluten-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" two layer cake or 8" cake
Ingredients
  • 2-3 small apples
  • 100g ground almonds (1 cup)
  • 35g teff flour (1/4 cup)
  • 70g brown rice flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • ¼tsp ground ginger
  • ⅛tsp ground cloves
  • 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

  • Frosting:
  • 1 quantity Vegan Macadamia Mascarpone Frosting

  • To serve:
  • 1 quantity Salted Caramel
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Peel and quarter apples and cut into smaller pieces. Set aside.
  3. Preheat the oven to 180°C (350F)
  4. Grease and line two 6" round cake baking tins.
  5. In a large bowl whisk together ground almonds, teff flour, brown rice flour, arrowroot, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, salt and sugar and set aside.
  6. In a small bowl whisk together flax eggs, apple sauce, olive oil, almond milk, apple cider vinegar and vanilla.
  7. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Fold in sliced apples.
  8. Spoon the mixture evenly into your prepared tins and level out the surface.
  9. Bake for about 30-35 min or until a cocktail stick comes out clean.
  10. Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
  11. Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and using spatula spread generously with some macadamia frosting. Top with the second cake layer and frost the top and the sides of the cake.
  12. Store in fridge before serving.
  13. Decorate your cake to your liking with fresh flowers, toasted flaked almonds,...
  14. Serve with salted caramel for extra indulgence. Enjoy!
Notes
You can make this cake - as a 6" two layer cake with the macadamia mascarpone frosting as on the pictures or if you like something more simple - an 8" cake covered with salted caramel and toasted flaked almonds.
If you're only baking one layer cake you can get away with adding more apples. For the two layer cake I recommend two apples as it will be easier to slice.
3.5.3229

The post Vegan Apple Cake with Macadamia Frosting and Salted Caramel (gluten-free) appeared first on Nirvana Cakery.

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For a while I wanted to create another white healthy vegan frosting that would work well on layer cakes. The frosting that I often use is a mix of coconut cream and coconut yoghurt, which is amazing, but it looks the best on the first day and in my opinion works better with summer cakes.

I didn’t want to go the cashew route so I picked macadamia nuts and oh boy, this Vegan Macadamia Mascarpone Frosting has completely exceeded my expectations. It didn’t look like this at first, but I got there at the end :)

It has very few ingredients, no icing sugar involved, it’s luscious, creamy and the finish is flawless.

It does require little planning and you will have to make this a day in advance as it needs time to set, plus the soaking time for the macadamias and chill time for the coconut milk. If you’re making the frosting in the evening, put the macadamias to soak in the morning. Otherwise soak them overnight to be ready for the morning.

With the blending it depends on your blender how easy it will be. Do not be tempted to add more liquid as it would affect the overall texture. If you have problems blending, scoop the mix into a heatproof bowl and sit it in double boiler for a while until the coconut cream loosens, then return the mix to the blender and blend until you get it  as smooth as possible. Refrigerate the frosting overnight and whip for good few minutes before using.

Enjoy and let me know how you like it! Fabulous Vegan Apple Cake with this frosting coming in the next post :)

Much Love Hxx

Vegan Macadamia Mascarpone Frosting
 
Luscious vegan mascarpone frosting with macadamias and coconut cream
Author: Hana, Nirvana Cakery
Serves: enough to frost 6" two layer cake
Ingredients
  • 120g macadamia nuts, soaked 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
  • 1tbsp coconut oil
Instructions
  1. Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight.
  2. Place the macadamia nuts into a bowl, cover with water and leave to soak overnight.
  3. Rinse the soaked macadamias 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. If you have problems blending, scoop the mix into a heatproof bowl and sit it in double boiler for a while until the coconut cream loosens, then return it to the blender and blend until the texture looks smooth. Add the coconut oil and blend until incorporated.
  4. Scoop the mix into a small bowl and refrigerate overnight.
  5. When you're ready to frost the cake, whip the mix for good few minutes until fluffy. The texture will change as you whip.
  6. Enjoy!
Notes
If you're making the frosting in the evening, put your macadamias to soak in the morning. Otherwise soak them overnight to be ready for the morning.
3.5.3229

The post Vegan Macadamia Mascarpone Frosting appeared first on Nirvana Cakery.

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