Skinny Chocolate Cake with Chocolate Ganache - Artistic Vegan Show 16

1/21/2017 3 Comments

Hi beautiful friends! We are going to make a gorgeous cake today on the Artistic Vegan Show #16. Moist chocolate cake with chocolate chips inside makes our base, covered with a chocolate ganache.

CONTINUE

3 Comments

Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

2/8/2015 0 Comments

Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!

Zen Fusion Carrot Cake Muffins

2 cups Pecan Flour*
1.5 tsp xanthum gum (or guar gum)
1/2 tsp Salt
1 tbsp Cinnamon
1/8 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves
1 tsp Baking Soda
Opt: 1 tsp Greens Powder (or Protein Powder)
4 tbsp flax meal
1/2 cup Hot Water
1-2 bananas - pureed (3/4 cup puree)
1/2 Apple
1/4 cup Water
1/4 cup Agave Syrup*
2 tsp Vanilla
3 organic carrots - processed fine (2 cups)
1 cup Raisins

Directions:

Preheat the oven to 325 degrees Fahrenheit.
Line muffin tin with cupcake liners.
Whisk dry ingredients together in a large bowl.
Whisk the flax meal and hot water together, set aside to congeal.
Process 1-2 bananas in a food processor or mash to create a puree. Place in a small bowl.
Process 1/2 cored apple with 1/4 cup water in a food processor until mixed very well to create a fresh applesauce, pour in the bowl with the bananas. Add the balance of wet ingredients, including the flax meal mixture and mix well. Mix the wet into the dry.
Process 3 organic carrots to create 2 cups of finely processed carrots, fold into the wet mixture along with the raisins.
Take 1/3 heaping cup and pour into the muffin liner. Save the balance of the batter for the raw carrot cake, or pass on the raw carrot cake and make more muffins!
Bake for 50-60 minutes until a knife comes out clean.
Cool, frost, decorate and enjoy!!!

Tips:

Place the carrots in a food processor and pulse until fine.
Use your favorite sweetener: Maple Syrup, Brown Rice Syrup, Honey for Vegetarians
Omit the ginger if allergic.
Use a gluten-free flour or your favorite.

Raw Carrot Cake:

Line a dehydrator tray with parchment paper or lightly grease a plate that is safe to heat. Take the balance of the Zen Fusion Carrot Cake Muffin batter from step 8 above and pour into a large heart shaped cookie cutter (or shape/mold of choice).
Dehydrate in a dehydrator at 103-105 degrees Fahrenheit overnight.
In the morning, carefully remove the cookie cutter and dehydrate for another 2-3 hours until the sides begin to lightly brown and firm. Once it reaches the desired consistency, remove, allow to cool, frost and decorate!

Vanilla Pecan Frosting Infused with Coffee

1 Cup Pecans
1/2 Cup Hot Coffee
1 tsp Vanilla
1 tsp Cinnamon
Stevia Extract to taste

Directions:

Soak the pecans in hot coffee for 30 + minutes, until they soften.
Combine the ingredients in a high speed blender or food processor and blend.
Pulse, scrape down the sides, blend again, repeating as needed until smooth.
Place in fridge while cake is baking to firm.

Tips:

Skip the coffee and use hot water if you don't drink coffee.
Use Agave Syrup or sweetener of choice.

Top With:

Handful of Raisins
Sprinkle of coconut sugar
Few Pecans

Bon Appétit!

0 Comments

Chocolate Chai Cake

5/13/2014 0 Comments

I recently celebrated my birthday with the love of my life, Gerald, who treated me like a princess. When we ended the day I had a hankering for something chocolate and sweet. What a perfect day to make a chocolate cake! I started out with a chocolate cacao cake but felt like it was missing something. With the stars aligned in my favor this day....I recalled a delicious dirty chai I had the other day and thought...that is it! The missing ingredient....chai. We ❤️‍ Chai Lattes and my sister just so happened to send us a homemade mix that was to diiiieee forrr...okay well at least wrestle for! I told her she could patent it. It took the cake to a whole new level. I didn't stop there either, I decided to make a chai frosted glazed that was sensational! This cake is 100% vegan, gluten-free, moist, and sure to please! I'll be making this again and again. Join me in a delicious recipe and enjoy a slice or slab of it.

Ingredients:

1 cup cashew milk (or favorite non-dairy milk)
1 tsp apple cider vinegar
1/4-1/2 cup brown rice syrup (agave, or favorite sweetener)
1/2 cup macadamia oil (see below...or can use favorite)
1 1/2-2 tsp pure vanilla extract
1 cup gluten-free flour mix
1/2 cup raw cacao powder
1/4 teaspoon pink Himalayan salt
2 tbsp dry chai latte mix

Frosting:

1/2 cup dry chai latte mix
1 tbsp cashew milk
1/2 tsp pure vanilla extract
1 tbsp coconut oil, melted

The cake:

Preheat the oven to 350 F. Lightly grease a cake pan or 8" spring-form pan. May also place a piece of parchment paper down to prevent sticking.
Whisk the milk and vinegar together and set aside to curdle. Then add the balance of the wet ingredients and mix well.
In another bowl mix together the dry ingredients. Add to the wet in two to three batches and beat until very smooth and few small lumps remain if any.
Pour batter into the pan and bake for 35 minutes until a toothpick comes out clean.
Allow to cool completely and then release from pan.

The glaze:

Sift the chai latte mix into a large bowl, add the milk, vanilla and oil and mix until smooth.
Pour over cooled cake if you can wait.... I couldn't wait hah! :)

Also right in time for my birthday was a generous gift from Hawaii! The Oils of Aloha was by far my favorite! Rich, smooth and sensational. I actually used it in this recipe. It may be why it was so incredibly moist. I'm having the hardest time not making another batch, yum! The Da Kine spice is also quite clever and has added a tasty new spice to our meals! Who made this possbile? The wonderful Aloha spirit of Mulvadi, aloha and Mahalo!!!!

Thank you ALL for your continued support!!! May you shine brightly with unconditional love!

Christa & Jerry

0 Comments

Chocolate Lovers Cake! GF, Paleo and of course...Vegan!

7/20/2013 6 Comments

Last week I was craving chocolate.

I mean some serious chocolate, not chocolate for sissies. I wanted some savory, rich, deep chocolate that left me 100% satisfied. Sometimes you just have to itch that scratch. I thought I'd use ingredients that wouldn't leave me feeling guilty. The Chocolate Lovers Cake was born!

I started with a flour-less chocolate cake to start! Here are the ingredients:

Melt 1 cup of vegan chocolate chips with 1/2 cup or 1 stick of "butter" in a heavy saucepan over medium low heat. Stir until chocolate and butter melt.

Add 1/2 cup coconut nectar and 1/4 cup agave syrup and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.

Remove pan from heat. Whisk in "eggs." The mixture will look smooth and glossy.

Use a mesh sieve to sift cacao into mixture. Whisk until the cake batter is smooth. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.

Cool in pan on a wire rack for 15 minutes and invert onto a plate. Set aside to cool.

Sprinkle with sifted cacao powder

Once cool top with frosting

The next Gluten-Free Chocolate Cake contains flour but it's made from gluten-free oats! To create we'll mix 1 1/2 cups sifted oat flour, 1/2 cup raw sifted cacao powder, 1/2 tsp salt, 2 tsp baking soda and 3/4 tsp xanthum gum.

Then add in 1/2 cup or so of agave syrup, 1/3 cup vegetable oil, 1 tbl vinegar, 1 tsp pure vanilla extract, 1 "egg" and 1 cup of alternative milk (I used homemade cashew milk.)

Mix well until smooth and pour into a prepared 9" cake pan. Bake at 350 degrees for 30-35+ minutes until the toothpick comes out clean.

Cool on wired rack, invert onto plate and cool.

Once cooled, place on top of the iced flour-less cake. Cover with more icing and sifted cacao powder!

Dig in!

and remember...

Chocolate Cake: Gluten-free, Flour-less, Paleo and Vegan!

6 oz or 1 cup vegan chocolate chips or cacao chips
1/2 cup or 1 stick earth balance vegan butter
1/2 cup coconut nectar
1/4 cup raw agave syrup
3 "eggs" - I used potato starch mixed with water (flax or chia meal works well)
1/2 cup raw cacao powder
1/4 tsp salt
1 tsp pure vanilla extract
1/2 cup vegan chocolate chips :)

Prep:

Pre-heat oven to 350 degrees.
Spray a 9" cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Melt 6 oz or 1 cup of (vegan) chocolate chips with 1/2 cup or 1 stick of "butter" (earth balance blend) in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted smooth. (To properly melt, place pot over larger pot with boiling water and stir to melt)
Add 3/4 cup sugar (I used a little over 1/2 cup coconut nectar + 1/4 cup agave syrup) and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.
Remove pan from heat. Whisk in "eggs" and vanilla extract. The mixture will look smooth and glossy. Use a mesh sieve to sift cacao into mixture to prevent lumps. Whisk until the cake batter is smooth. Add the chocolate chips and mix into the batter.
Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.
Cool in pan on a wire rack for 15 minutes and invert onto a plate.
Sift cacao over the top once cooled and frost.

Gluten-Free Chocolate Cake

1 1/2 cups oat flour (ground gluten-free oats)
1/2 cup raw cacao powder
1/2 tsp salt
2 tsp baking soda
3/4 tsp xanthum gum
5 tablespoons olive oil (vegetable oil..coconut oil etc)
1 tbl apple cider vinegar
1 tsp pure vanilla extract
1/2 cup raw agave syrup
1 "egg" (1 tbl potato starch mixed w/2 tbl cool water) (flax or chia meal works well)
1 cup cashew milk (or favorite alternative..almond, rice etc)

Prep:

Pre-heat the oven to 350 degrees F.
Spray a 9" cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and take a mixer or whisk and mix together until smooth.
Pour into the prepared pan and bake for 30-35 + minutes or until a toothpick comes out clean.

Frosting:

Cream of 2 cans of coconut milk, refrigerated overnight.
1 tsp pure vanilla extract
1/4 cup coconut nectar
Dash of stevia
1 tsp brown rice syrup (opt)
3 "eggs" (potato starch or flax meal blend will work)
1 tbsp sifted cacao powder
1/4 - 1/2 cup sifted oat flour
2 cups shredded coconut (blended to a finer consistency)
1 tub vegan cream cheese (tofutti)
1 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, "eggs", stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate to create a thick frosting consistency.

The frosting is great by itself! I used the leftovers on top of homemade vanilla mango muffins! Recipe to come!

6 Comments

Heavenly Vegan Carrot Cake!

4/21/2012 0 Comments

After a long week with JJ Jerry and I needed some comfort, so being the girl I am I made a cake! :) The very first carrot cake I've ever made and oh my, it's delicious! We're still eating it. The key is to cut it into small pieces and put it in the freezer for dessert when you get a sweet craving!

Ingredients:

3/4 Cup Stevia
1/4 Cup Agave
1 Cup All Purpose Baking Flour
1 Cup Wheat Flour
1 tsp Salt
1 tbsp Cinnamon
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
3 organic carrots shredded finely (watch your fingers!)
3/4 cup vegetable oil (Low-Fat opt: use more applesauce or a banana!)
3/4 cup organic no sugar added applesauce
2 tsp vanilla
4 egg substitute (Ener G or Flax and water)
1/2 cup Raisins
Handful of slivered almonds, raisins and flax seeds for decoration.

Frosting:

Tub Tofutti Cream Cheese Substitute
1/4 cup earth balance
1 tsp vanilla
1 cup powdered sugar OR 1/4 - 1/2 cup stevia (not too much to avoid an aftertaste)
2 tsp cinnamon
3 tsp agave

Preparation:

Preheat oven to 325 degrees
Grease and flour a 10 X 9 square cake pan. I didn't have one so I used a pie pan and a brownie pan, it worked fine and tastes the same! :) (Ie: use what you have, make them muffins etc!)
Stir together dry ingredients
Mix carrot and wet ingredients together.
Mix dry into wet ingredients and beat 2-3 minutes until well mixed. Stir in the nuts or raisins (or both!)
Bake 40 minutes (or until toothpick comes clean)
Allow to cool to room temperature
Mix frosting together. I placed in fridge while cake(s) were cooling.
Add frosting to cake.
Decorate with slivered almonds, raisins and flax seeds.

0 Comments

Skinny Chocolate Cake with Chocolate Ganache - Artistic Vegan Show 16

Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

Chocolate Chai Cake

Chocolate Lovers Cake! GF, Paleo and of course...Vegan!

Heavenly Vegan Carrot Cake!

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