Life is Sweet: Vegan Desserts

Life sure is sweet, isn’t it? Especially when you’re eating desserts like these. Here we have beautiful spring weather, flowers blooming everywhere, and gorgeous desserts on the table. Delicate roses made from cashew cream frosting, juicy blueberries on top of a raw vegan cheesecake, luscious matcha nice cream dusted with raspberry powder and served with fresh raspberries. We can’t stop eating these delectable desserts with our eyes. Take a look at these lovely Maytime beauties, plus there’s a few recipes to try out in your own kitchen as well.

Would you just look at this gorgeous cake? Pure temptation meets the eye with this vegan summer cake by Melina of @aboutthatfood as we took a scroll through her feed and discovered this on her blog.

Vegan Summer Cake

Ingredients:

for the sponge:

17cm / 6″ cake tins
1  1/4 cup of oat milk (room temperature)
2 tsp apple cider vinegar
2  1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp vanilla powder
1 tsp lemon zest
1 cup shredded nectarine
1/3 cup coconut oil (room temperature)
1 cup whole cane sugar
for the cream:

3 cans of coconut milk (refrigerated overnight)
2 tbsp agave nectar
2 tbsp oat milk
2 handfuls of berries (to decorate)

Method:

Preheat the oven to 180 C / 350 F
In a small bowl, whisk together the milk and apple cider vinegar and set aside.
In a large bowl, mix together the flour, baking powder and soda, the vanilla powder and lemon zest until well combined.
Shred nectarines using a grater or a food processor with a shredding blade.
Then add the coconut oil and the sugar to the milk and apple cider vinegar. Using a hand mixer, beat the mixture until everything comes together.
Add the shredded nectarines and the liquid ingredients into the bowl with the dry ingredients. Mix everything until well combined.
Next evenly divide the batter into 3 baking tins lined with baking paper. (If you don’t have that many tins, just use some bowl for the time being and bake the layers separately.)
Bake the layers for 20 minutes.
Let them cool down a little bit before removing them from the tins.
Next make the coconut cream. Open the refrigerated cans and scrape out the hard part from the top of the cans. Make sure to not get any of the liquid. Add to your blender together with the agave and the oat milk. Blend until a smooth cream forms.
Now to assemble the cake. Make sure the sponge has cooled down completely. You can even put it into the refrigerator to make it is completely cool so it won’t melt the cream.
Place the base layer on a plate or a cake stand and spread out one third of the cream. Add a few of the berries and place the next layer on top. Repeat these steps with the remaining ingredients. You can add any type of fruit you’d like to this cake.

Edgar Castrejon of @edgarraw shares his love of beauty in all things. You’ll catch glimpses of how he sees the world: roses, landscapes, and his sweet potato tacos worth framing up and hanging on the wall. Along with exceptional food styling and photography, Edgar’s captions are genuine and compelling. He shared the recipe for this blueberry cherry cheesecake, so we couldn’t wait to try it out for a taste test, naturally.

Blueberry Cherry Cheesecake

“Cheesecake” filling

(cut recipe in half for a smaller portion)
3 ½ cups of soaked raw cashews
3 cups of dark cherries (not frozen)
3 tbsp of lemon juice
2 tbsp of cinnamon
4-5 tbsp of maple syrup (not cold)
1/4 of a cup of coconut water (not cold)
1/3 of a cup of melted coconut oil .
.
Crust
(double the recipe for a thicker crust)
1 cup of activated almonds
1 cup of raw oats
1 cup of dried Black Mission Figs
2 tbsp of cinnamon
1 tsp of lemon zest
2-3 tbsp of maple syrup

(topped with blueberries and some cherries)
Directions:
Soak cashews for 24-32 hours, drain them and set aside.

Take your crust ingredients and process them with a high-speed blender or a food processor till desired texture. (for thicker crust just double the recipe)
Take your cheesecake filling ingredients (except 1 cup of cherries, use 2 cups for the filling) then blend them with a high-speed blender until smooth.
Layer crust into a springform pan, (I used a 9″ inch pan).
In a bowl, mix the last 1 cup of cherries with the cheesecake filling and mix.
Pour filling into the springform pan. Top with any kind of berries you want.
Freeze for 6 hours. Before cutting the cake let it sit out for 15 minutes or so and it’s ready to eat.

Enjoy!

Paulina Nienartowicz @artrawpaulina is a raw chef and raw food artist, an ethical vegan and food photographer in England. Each raw dessert (and the occasional savory dish) captivate. Her sense of color, texture, composition and light is true food artistry. The parfait glass filled with a swirl of matcha and lime nice cream and raspberries, dusted with raspberry powder.

Lore Salas @datesandavocados is a vegan pastry and raw chef (trained with Matthew Kenney) and works as a recipe creator and food photographer, currently in Shanghai (formerly Texas).

Here she shares her Pink Pitaya Cupcake recipe:

BASE INGREDIENTS:
1 cup almonds
1/2 cup soft dates, chopped
1 Tbsp cacao nibs
1/4 tsp vanilla extract
1 tsp raw cashew butter
Pinch of salt
FILLING INGREDIENTS (for 3 cupcakes)
3 cups cashews, soaked for approximately 6 hours
1 + 1/4 cup coconut milk (homemade)*
1 cup soft dates, chopped
1/2 vanilla bean, seeded
1 Tbsp lemon juice
1-2 Tbsp pitaya purée (depending on which color you like)
3/4 tsp salt
1/2 cup virgin coconut oil, melted
DECORATIONS:
Add:
1 Tbsp coconut oil, melted
1 Tbsp raw cashew butter
1 Tbsp pitaya purée
METHOD:
Process base ingredients until a loose dough forms.
Scoop dough into your muffin or cheesecake pan and firmly press down with fingers (you can use silicone molds)
Let sit in the freezer until firm.
To prepare filling, add drained & rinsed cashews, coconut milk, dates, vanilla seeds, lemon juice, pitaya and salt to your blender and blend until very smooth.
Stream coconut oil until well incorporated.
Pour filling over 3 bases. Tap a few times, cover with plastic wrap, and freeze for at least 3 hours.
Blend remaining filling with 1 tbsp coconut oil, 1 tbsp cashew butter, and more pitaya purée until you get the color you like. Set in fridge until firm.
When ready to serve, remove cupcakes from molds and let defrost for 1 hour in the refrigerator.
Place reserved filling into a piping bag, pipe as desired, and decorate with flowers.
*To prepare coconut milk blend 1 cup shredded coconut with 1 + 1/2 cup water and strain mixture through a nut milk bag.

Such a romantic cake! Juliana of @culinarydots created this raw vegan “Feed Me Roses” cake, a vegan vanilla and strawberry shortcake. We are so in love with her floral cake artistry (she makes the flowers with cashew cream, can you believe it?) and are absolutely in awe of these raw vegan desserts. Juliana is based in Berlin and makes these desserts for all occasions.

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