Now it's no secret that I am a lover of desserts! Whipping up a baked treat has always been a passion of mine. HOWEVER!!!!!! I have to say that I almost had to hang up my apron when I had an intolerance test a few months ago which revealed that I have a highly negative reaction to yeast, wheat, gluten, dairy and soya to name but a few! The dairy part clearly was not a major issue as I'm vegan anyway, but that really limited alot of my dessert options that I had mastered on a vegan level.
I cannot tell you how many epic fails of gluten free vegan desserts I have made! I really couldn't get into baking with chickpea and rice flour without making the face of disgust after every bite (and I am extremely tolerant!!).
Then came raw desserts
So after visiting one of my favourite vegan restaurants (Vantra), I discovered their sugar free raw desserts! Omg, honestly you could not believe that these gems were not laced with processed sugars. From raw cheesecakes to brownies, they had the raw version - which were nut free also!!! As you can see from the pictures, I have sampled quite a few!(So to my followers who are nut free, you NEED to pop in for a visit).
What about red velvet??
What's a birthday without a red velvet cake? I wanted to order a raw version, but they were pretty pricey for a small cake, so I was inspired to make my own
Giant Raw red velvet cupcake
For the cake....
1.5 cups of raw pitted dates
1 cup of soaked cashews
2.5 cups of grated carrots
1.5 cups of grated betroot
1/2 cup of grated coconut
1 dessert spoon of cacao powder
2tsp of cinnamon
For the frosting....
5 pitted dates
1 cup of cashew nuts
3/4 cup of coconut water (or just plain water!!)
-Simply blitz all the cake ingredients in a food processor. With a few of the dates, I diced them so that I could have a few tasty chunks within the mix, as I can't have raisins.
-If your mixture is too wet, just add some more grated ingredients and sesame seeds to help bind everything.
-Scrape out the mixture into a bowl and then blitz all the frosting ingredients.
-Line your giant cupcakes tin with cling film (this will help when you take it out of the freezer) and pour half of the cake mixture in the tin.
-Then, pour a thin layer of frosting on top. You can leave the tin in the fridge for 15mins before putting the other half of the cake mix on top if you have time.
-Pour the remaining frosting on top or pipe on with a piping bag.
-Finally, put the cake tin in the freezer for 2 hrs and then it's ready to serve
My kids absolutely loved eating some of the leftovers in the bowl as I did! I have made raw brownies which were out of this world, but never thought the addition of carrots and betroot would bring it to a whole new level.
Looking forward to tucking into a giant birthday slice tonight!!
p.s Vantra make some amazing dishes too, so please check them out - www.vantra.co.uk