“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Berry vegan cake for a special bday


I know, I was away for a while, but I am happy to inform you, that I started a school and will become (if I start to study soon) a fitness and yoga instructor. With paying attention on what I am eating and going to the gym or yoga classes at least 2-3 times a week (but mostly 3-4 times), I lost 5 kgs until now, and plan to get rid of another couple of extra ones. With spending every weekend at the training, I did not have time to write down all the new recipes this new lifestyle has brought into my life. I missed editing these posts and save my recipes for later. This weekend we were celebrating M’s bday, and his cake is the best opportunity to get back on track and start writing again.

M is totally onto vegan cakes (I should not call this one vegan as I used chocolate in it, but you can use cocoa powder and coconut oil instead of chocolate as well). His favorite was the chocolate miracle one, until one day the avocados were too raw to be used, so I came up with the berry fusion topping. The base is the same, basically three cups of nuts and cocoa powder or melted chocolate, but the top layer is different every time. I need to start writing them down, as I can never make them twice. Here is this weekend’s version:

Chocolate crust base:

  • 2 cups walnuts/peanuts
  • 1 cup peanut/cashews
  • 3 tbs peanut butter
  • 2 tbs honey (or 50 g melted dark chocolate)
  • 2 ts melted coconut oil

Berry fusion filling:

  • 3 cups strawberry
  • 5 tbs cocoa powder and 3 ts melted coconut oil or 150 g melted chocolate (dark or milk) – for the non vegan version
  • 1/4 c almond milk
  • 3-4 tbs psyllium

Put the walnuts and peanuts into the blender and process until crumbly. Add the cocoa, coconut oil, salt, sugar, vanilla and the peanut butter and mix them until combined. Scoop the dough into a cake shape and spare evenly. Put it into the freezer.

In the blender mix the berries with the melted chocolate or cocoa powder and coconut oil, add the almond milk and the psyllium. Give the psyllium a couple of minutes to start jellying the berry mix and then pour it on the base.

Put the cake into the fridge for at least 2 hours, then decorate it with other berries (in my case blackberry and raspberry).


The recent Yummys