Thursday, January 6


~ Post 4 hour cook-a-thon!

I am so excited to share this recipe with you! Not only is this cake vegan, but it is also gluten free AND uses only a little sugar. This cake is the best cake I have ever made and there were several people who asked for this recipe (blown away at how healthy this cheesecake actually is!).

Now the secret to this cake is… avocado!!!


First things first I sifted together: 
          1 cup brown rice flour
          ¼ cup cocoa powder
          1 Tbsp tapioca powder
          ½ tsp baking powder

I also added ½ cup almond meal (left over from making the almond milk) and 1 cup desiccated coconut! To sweeten the cake I added 2 sachets of stevia and Tbsp of raw brown sugar: not much considering the size of the cake! I thought a small amount of sugar would add a little flavor.

In a separate bowl I whisked together:                
            3 Tbsp olive oil
            3 Tbsp pure maple syrup
            ½ cup almond milk
            ½ cup coconut milk
I mixed the wet with the dry and added a pinch of sea salt! This delicious dough went straight into a round pan baking it at 160 Celsius for 25 minutes. 

While I waited for the base to bake, I set to work on the cream cheese! It is so simple! All ingredients go into the blender:
            The flesh of 3 large avocados
            1/3 cup almond milk
            2/3 of a cup pure maple syrup
            I Tbsp tahini
            1 Tbsp tapioca powder
            1 tsp vanilla extract
            1/4 cup sifted cocoa powder
            And… a pinch of sea salt!

After the  blender had taken over, I also melted about 100gr of dark chocolate which I added to the creamy avocado chocolate cheese.

By this time the base was ready and had cooled down. So I spread the avocado chocolate over the chocolate cake base and stored it in the freezer for a couple of hours to set!! VoilĂ !! So simple!

The texture of the Avocado chocolate is unbelievably smooth!!  We ate this cheese cake chilled (not frozen).  The avocado defiantly does not detract from the chocolaty goodness, if anything it adds  intensity to the richness!

Oh how I had to fight to control my appetite with this delicious baby sitting around the house!

Xx Yas


A sad fool who really misses a great lady...... said...

Wow, vegan coconutty cheesecake with avocado?!!! You’re an AMAZING natural chef. I wish that I could taste your masterpiece. I haven’t been as excited by vegan food since I became vegan 12 years ago.

I hope to see you on TV cooking Yasmine's Yummies.

I’ve got news. Some is good, some is sad. By the way, I love 'The Giving Tree'. We watched that in grade four. Shel Silverstein was a great Jewish songwriter. I have two of his records.

I hope that Anastaysia forwarded you all the presents. One of my presents might inspire you in the kitchen. I hope that Tessa and her dad enjoy your amazing cooking. If only I was her cat..

With hope,


Wendy said...

Your cake looks like it tastes amazing. There's no way I would be able to leave that baby sitting around my house!

Dizzy Miss Lizzy said...

This looks so amazingly yummy. I'll have to try it! <3

Sarah Elizabeth said...

I am going to give this a go!

Do you by chance know something that could substitute the tapioca powder?

purplegrape. said...

Hey Sarah!

ummm... perhaps Arrowroot powder? Or corn starch?

:) Xxx

Amber said...

Just made your cake because its my birthday tomorrow and it's impossible to find vegan cakes anywhere! I'm super excited to try it.. Was dipping my finger in and tasting it the whole way through.. mmmm.. good thing it has no eggs in it ;)

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