Mouthwatering Plant powered cake recipe for sugar-loving vegans!

Mouthwatering Plant powered cake recipe for sugar-loving vegans!

Did you notice that veganism has been into news quite recently? Well, this is no surprise that a vegan diet brings you lots and lots of health benefits. That is one of the main reasons why it is trending quiet lately. I don’t want to sound geeky, and all but a well balanced vegan diet contains all the proteins, carbohydrates, fats, vitamins, and minerals. It is low in saturated fats, and that is why it provides you with health benefits like it can help you lose weight, control glucose levels in your body, and good for the environment as well. That is why more and more people are turning vegan each day. 

But do you regret going vegan when you cannot eat your favorite cake? Well, here is a piece of good news. Shun that regret the next time you see a cake because there are cakes that are made just for all the vegans out there.  Well, though there is a never-ending debate on whether veganism is good or not, it still has become mainstream. And irrespective of whether it provides you extra health benefits or not, but at least It should make you feel good instead of making you compromise on eating. Going vegan should not force you to never eat that piece of cake again. With some smart switches of ingredients, you can munch on your favorite desserts. Sugar cravings can occur to anybody at any time, and vegans are no exceptions. Keeping that in mind, the cake market keeps on experimenting with desserts that are suitable for every category of people. Thus it is possible to get vegan cake delivery in USA easily. 

But if you have little trust issues and don’t really prefer to order cake online in Canada or the UK or the USA, whichever country you belong to, I have a solution. I have come up with a cake recipe that is loaded with plant power and does not compromise with your vegan diet. Well, this recipe comes straight from my dad’s kitchen. Yes, you heard that right, dad’s kitchen. 

Well, my whole family is vegetarian, and every time there was a birthday, we had a dispute on cakes. So, to cut out all the disputes, my dad, after a lot of failed experiments, came up with this recipe. It’s called chocolate chip cookie crust with cheesecake.   

INGREDIENTS 

For Crust: 

  • 2 1/2 tbsp. water + 1 tablespoon flax meal
  • 1 cup almond meal/flour 
  • 1 1/2 tsp. of baking soda 
  • 1/3 cup melted coconut oil
  • 2 tsp. vanilla extract 
  • 1/2 cup dark choco chips 
  • 2 1/4 cups oat flour
  • 1 tbsp. tapioca starch 
  • 3/4 tsp. salt 
  • 2/3 cup coconut sugar 
  • 1/4 cup applesauce (unsweetened)

Filling: 

  • 2 12 ounce packages of silken tofu (drained)
  • 1/3 cup maple syrup or agave nectar
  • 3 tbsp lemon juice 
  • 2 tbsp. almond butter 
  • 2 tsp. vanilla extract 
  • 1/2 tsp. salt 
  • 1/4 cup coconut sugar
  • 2 tbsp. oat flour
  • 1 tbsp. tapioca starch 
  • 1/4 cup melted dark chocolate chips, for topping (optional)

INSTRUCTIONS:

  1. Start by preheating the oven to 350°F. Lightly spray non-stick spray inside the 9” springform pan or pie pan. 
  2. Add 2 1/2 tablespoons water and flax seeds in a small bowl and let it rest for 5-10 minutes. 
  3. Now take a large bowl and add almond meal, salt, baking soda, tapioca starch, and oat flour. Mix well until blended. 
  4. Add sugar, applesauce, melted oil, flax meal mixture, and vanilla in a medium bowl. While stirring, slowly pour the dry ingredients into wet ingredients. Mix well until thoroughly mixed, and a dough is formed. 
  5. Time to fold in chocolate chips in this dough. Now, gently press the cookie dough into the pan’s bottom and up the sides. Note that the dough should be ½ inch to 1/4 inch thick on the bottom.
  6. Time to bake the crust. Bake for about 8 to 10 minutes. After that, remove the crust from the oven and let it cool for approx. 20 minutes. It will appear puffy, don’t panic. 
  7. Add maple syrup, lemon juice, silken tofu, sugar, tapioca starch, vanilla, sugar, and salt in a food processor or blender. Blend it well until a smooth paste is formed, and no chunks of tofu are left.  
  8. Once the crust cools down, pour the above formed filling into the pie pan and smoothen the filling from the top. 
  9. Bake again for about 40 to 45 minutes, until the top of the cake turns light brown. 
  10. After that, remove it from the oven and let it cool for a minimum of an hour. If you have time, you can cool it overnight in the fridge. 
  11. Garnish with extra melted chocolate and/or chocolate chips.
  12. Store leftovers in the fridge.

So don’t worry if you have a strict vegan member in your family whose birthday is coming up. Oh, that reminds me I have send cake to USA to my brother. Okay, signing off, you go try this newly found recipe.