Vegan Raspberry Chocolate cake- No sugar No flour No butter



It's late to post but I wanted to share this vegan delicious cake which I made for my Birthday party at school.  I never made "vegan" sweets before but now I'm totally a fan of its method. I would never go vegetarian but I want to learn more about the food and sweets (especially sweets part).
This tastes so fresh in your mouth even though it's baked, nuts are crunchy, and this sour raspberry sauce refreshens each time you bite this cake.. Would you try this?

1 1/2 cup (300g) walnuts or any nuts (ナッツ類)
90g (about 1/2 cup) dried raspberry  (ドライラズベリー)
5 tbsp cacao powder (unsweetened) (純ココア)
1 tsp cinnamon (シナモン)
3 tbsp olive oil (大さじ3 オリーブオイル)
4 tbsp apple sauce (unsweetened) (大さじ4 りんごソース)
1/2 cup (100g) fresh raspberry (フレッシュラズベリー 100g)

Topping:
150 g dark chocolate (ダークチョコレート)
1/2 avocado (アボカド)
1 tbsp honey (大さじ1 ハチミツ)
a pinch of salt  (塩ひとつまみ)
1/2 cup (100g) fresh raspberry (フレッシュラズベリー 100g)
1 tbsp cornstarch (大さじ1 コーンスターチ)
1tbsp lemon juice-unsweetened (レモン汁)
50 cc water (add or less if desired) (水 50cc)



1: Place the walnuts in a food processor and mix them until they get the consistency of a crunchy flour, add the dried raspberry and pulse for a minute so that they get mixed with the walnuts.
ミキサーにクルミを入れて適度に細かくなったらドライフルーツを入れてよく混ぜる。



2 Add cacao, cinnamon, oil, apple sauce and pulse everything for a couple of minutes.  
純ココア、シナモン、オイル、りんごソースを加えて2,3分プレスする。

It should look like this. こうなる。

3: Add the first butch (100g) of fresh raspberry  and mix them shortly (you want them in pieces but not completely dissolved).
フレッシュラズベリー(最初の100g)を入れて少しだけ混ぜる。ケーキの中でチャンキーに見え隠れしてた方がおいしいので完全に細かくしなくていい。


4: Pour the mixture into an 8-inch (20,32cm) non-stick spring pan and bake it for 40 – 50 minutes at 325° F / 175° C.
175度で40~50分焼く。

5: Let the cake cool off after it is baked. Melt the chocolate, pour it in a blender and mix with avocado, honey and a pinch of salt.
チョコレートを溶かして、ミキサーでアボカド、ハチミツ、塩と混ぜる。


6: Spread the frosting on top of the cooled chocolate cake.
冷めたケーキの上に広げる。



7: In a sauce pan, at medium heat, mix water, 100g fresh raspberry, cornstarch, and lemon juice till thick consistency. Spread it out on the cake when the sauce is cooled down.
小鍋に水、100g フレッシュラズベリー、コーンスターチ、レモン汁を中火で熱し、ソース状になるまで木べらで混ぜる。火から離し、冷めたらケーキの上に広げる。

ENJOY!
xoxo
M

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