Low Fat Raw Vegan Strawberry Cake

Ok. This isn’t really a cake. But is is low fat. And it is vegan. And it does contain strawberries. Lots of strawberries. Yum!

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Low-Fat Raw Vegan Strawberry Cake

1 c (heaping) dried dates, pitted

1 c (heaping) dried figs, stemmed

1 1/2 quarts (about 3 cups) sliced strawberries

1/2 lemon, juiced

1/4 c coconut/palm sugar (optional)

Prep dates by removing  pits, if needed. Prep figs by removing stems. Roughly chop both and place into a food processor. Add juice of half a lemon. Process until pasty. (Mix may begin to form a ball; that’s ok!) Remove date/fig mix from processor and press into a small cake, brownie or pie pan. (Two mini tart pans would probably work too.)

Prep strawberries by washing and stemming all of them. Slice about half of the strawberries into thin slices and place them in a bowl. Top the sliced berries with coconut sugar (or other sweetener), if using. Set aside and allow to macerate for at least 30 minutes. Place the remaining berries in a food processor and pulse until berries become a chunky paste. 

Place processed berries on top of date/fig mix in pan. Refrigerate while remaining berries are macerating – about 30 minutes. Remove from refrigerator and top with sliced berries. Return to refrigerator overnight for a more ‘cake’ like texture.

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Notes:

  • This dessert is surprisingly cake like after it sits overnight in the fridge. If you want to cut and serve as a cake, consider doubling the amount of dates/figs.
  • If adding fat is an option, process some shredded coconut or almonds/almond meal with the dates/figs. This will also make the base layer more cake like, and it will allow for cutting and removal of cake pieces from the pan.
  • For a more gel-like middle layer, add chia seeds to the processed berries.
  • My strawberries were very sour. (Strawberry season hasn’t hit my part of the country yet.) If yours are too, you may want to add sweetener to the processed berries as well. Remember, however, the sugar from the macerated berries on top will soak through to the processed layer as the cake sits.
  • For a sugar free cake, use a non-nutritive sweetener like stevia to macerate the berries.
  • If strawberries aren’t your thing, try a different berry or fruit. Blueberries naturally have an abundance of fruit pectin and will naturally gel on their own after they’re processed. If you make a blueberry cake, expect the middle layer to be much more gel-like than the strawberry cake. (Cherries would also make a delicious cake!)

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I love this recipe because it’s 80-10-10 friendly, and it fit nicely into my month of raw challenge. If you’re interested in incorporating more raw foods into your diet, join us for the Raw Fusion Challenge on Facebook. Everyone is welcome, regardless of your dietary choices, but the focus of the group is high-raw vegan.

Don’t miss out on the after-the-blog fun; follow Veggie V on Facebook, Twitter, and Pinterest!

Sharing the raw-vegan love…Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Raw Food Thursdays, Healthy Vegan Fridays, Wellness Weekends.

Chocolate Pomegranate Microwave Mini Sponge Cake

I feel guilty. I don’t like feeling guilty. It’s normally not an emotion I subscribe to. But I can’t help it. I feel guilty for only posting once a week. I feel guilty for not updating the theme like I’ve been meaning to. I feel guilty for not updating the banner like I’ve been meaning to. I feel guilty for not replying to comments in a more timely manner. I feel guilty for not converting to Recipage live I’ve been meaning to. I just plain ol’ feel guilty. But I’ll get over it. Chocolate cake helps.

Ever since we watched POM Wonderful Presents The Greatest Movie Ever Sold, Mr. M has been obsessed with pomegranate juice. So far, he’s brought home at least three different brands and some seeds (which he decided he doesn’t like). I’ve had a little sip of each, and, well, it’s OK at best. I do kind of like the dry feeling it leaves in my mouth like red wine (which I haven’t had since 2008), but if I had to choose a juice, pomegranate wouldn’t be my first choice. But, since there has been a large bottle of it occupying my fridge for the past couple of weeks, I decided to incorporate it into a recipe. After all, it is almost Valentine’s Day, and pomegranate juice is red…and sweet…two major requirements for a Valentine’s Day treat. This is what I came up with.

Chocolate Pomegranate Microwave Mini Sponge Cake (GF)

1/4 c Gluten Free Flour mix (I used Bob’s)

1 T GF Oat Flour

1/4 tsp Pysllium Powder*

2 T Cocoa Powder

1/2 t Baking Powder

Dash Salt

1 T Maple Syrup (or more if you want a sweeter cake)

1 t Vanilla Extract

2 T Pomegranate Juice

1/4 c Applesauce

Wisk together dry ingredients. Add wet. Stir to combine. Place all ingredients into a shallow, microwave safe dish, or separate batter into three microwave safe silicon muffin molds. Microwave cake for about 1 minute on high; microwave cupcakes one at a time on high for about 30 seconds. Eat immediately.

*The psyllium powder is a replacement for xanthium gum. It worked nicely and added a little extra fiber. I’ve also read that flax or chia meal works as a substitute.

Quick Chocolate Pomegranate Frosting

1 T cashews

2 T pomegranate juice

1 T cocoa powder

1/2 tsp maple syrup

Blend ingredients for about one minute in a small, bullet-type blender.  

This cake is spongy, hence the title. It might be too spongy for some people. I made it a couple of times with a different mix of ingredients, and it always turned out spongy. (I’m blaming it on the GF flour mix.) I got used to the sponginess because I really wanted a gluten-free microwave cake. I’ve been trying to eat as little gluten as possible, and I’ve a huge novice working with gluten-free flours (except for oat flour and almond meal, which I’ve had some experience with, but not much). When I add in the desire for my baked goods to be fat-free, I’m really giving myself a challenge!

Since Valentine’s Day is on Tuesday, and week nights are crazy busy for most people, a five-minute cake from cupboard to stomach – including frosting – might be the answer to your gluten-free, oil-free last-minute special treat. (Or quick breakfast…go ahead…treat yourself!)

I’m sharing this recipe at Wellness Weekends.

Recipe Review: 1 Minute Chocolate Cake

Apparently I’m craving chocolate cakey goodness this week.

I tried another one of Chocolate Covered Katie’s recipes tonight: One-Minute Chocolate Cake. Wowza. I’ve seen microwave cakes all over the web for years, but I’d never tried one because I just couldn’t picture the thing actually rising and cooking in such a short time. Guess what. It did. Both!

Click here for Katie’s original recipe.

I went ahead and made two servings of one-minute chocolate cake. The amount of ingredients seemed really small, but one cake would have been plenty! I couldn’t even finish the second one, and I love me some cake.

The first cake I made fat-free, but I added a tablespoon of chocolate chips to the top before I cooked it. I also used whole wheat flour, applesauce instead of oil, unsweetened chocolate almond milk, and two tablespoons of sugar. Roughly. I kind of winged the ingredients. The only measuring utensil I used was a regular tablespoon, so for those of you who like to bake because of the measuring, this recipe is fail proof. As long as you’re in the ballpark, you’re golden.

Fat Free One Minute Chocolate Cake

I cooked the fat-free cake for 50 seconds on hight in the microwave, and it was the perfect doneness.

The second cake I made with coconut oil like the recipe calls for. I went ahead and used the whole wheat flour again and two tablespoons of sugar. For the non-dairy milk, I used French vanilla creamer. This batter was a little dry, so I ended up adding 1-2 more tablespoons of creamer. I cooked this cake for 50 seconds on hight also, but it wasn’t quite done, so I’d suggest 60 seconds for that one.

One Minute Chocolate Cake with Coconut Oil & Coconut Meal

When it came out of the microwave, I added some coconut meal because my coconut butter was frozen. (Is it supposed to be stored in the fridge?!) The coconut added a nice little punch of flavor.

These cakes were so rich, I had a nice, cold glass of chocolate almond milk mixed with French vanilla creamer to wash down the chocolately goodness.

French Vanilla Chocolate Almond Milk

These cakes are great go-tos when you’re short on time. And they’re a pretty decent size for a treat. I haven’t built any of the NI yet, but when I do, I’ll share. The nutrition information. Not my cakes.