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RECIPES

MAKE YOUR CAKE AT HOME

ALL RECIPES CREATED BY THE CAKE YOGI 

 

PEANUT CACAO CAKE

CRUST: 
250 grams dates

150 grams peanuts 

100 ml raw cacao

PEANUT CARAMEL: 

250 ml coconut cream

100 ml coconut sugar

350 grams peanut butter

2 ts pink salt 

CHOCOLATE CREAM: 

200 ml raw cacao 

50 grams dates

75 ml coconut sugar

50 ml agave syrup

225 ml coconut cream

50 ml coconut oil 

1 ts salt

INSTRUCTIONS
1. Blend the crust and push into a cake tin - freeze for 30 min
2. Blend all peanut caramel ingredients and put on top of crust - freeze for 1 hour
3. Blend all chocolate cream ingredients and layer on top of caramel + sprinkle cacao nibs and peanuts
FREEZE FOR 3 HOURS AT LEAST
CUT - EAT

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BERRY CREAM CAKE

CRUST

200 grams almond

150 gram dates

50 grams cranberries 


CREAM

350 grams soaked cashews 

300 ml coconut cream

100 ml agave syrup

400 g forest berries/blueberries/raspberries + 2 tbs coconut sugar, blended and sifted 

100 ml coconut oil 

1 tsp vanilla bean powder

INSTRUCTIONS
1. Blend the crust and push into a cake tin - freeze for 30 min
2. Blend all cashew cream ingredients, split the cream into 2 bowls
3. Pour half of the cream over the crust - freeze for 30 minutes
3. Blend the other half of the cream and berry puré and pour over the vanilla cream
FREEZE FOR 3 HOURS AT LEAST
CUT - EAT

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OATMEAL CHOCOLATE CHIP COOKIES

200 ml oat flour

250 ml oats

100 ml coconut sugar

100 ml coconut oil 

50 ml agave syrup 

5 drops stevia

80 grams 85% cacao dark chocolate

2 tbs linseeds + 6 seeds 

1/2 ts baking powder

1/2 ts baking soda

a pinch of salt 

1. Mix all the dry ingredients
2. Melt coconut oil and mix with agave and linseeds + water
3. Mix dry + wet 
4. Makes about 16 cookies
5. Bake for 10 minutes on 175ºC
6. Let rest for 10 minutes and enjoy

 
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RAW TIRAMISU

CRUST 

200 grams almonds

200 grams dates

5 tbs raw cacao

1 tbs ground coffee


CREAM 

300 grams raw soaked cashews (soak for 8 hours)

300 ml coconut cream

1 ts vanilla bean powder

150 ml agave syrup

100 ml coconut oil

CACAO CREAM: half of the cream + 5 tbs cacao

COFFEE CREAM: half of the cream + 2 tbs ground coffee

CHOCOLATE DECORATION: 
4 tbs coconut oil 

4 tbs raw cacao 

3 tbs agave syrup

pinch of salt

INSTRUCTIONS

1. Blend the crust and push into a cake tin - freeze for 30 min

2. Blend all cashew cream ingredients, split the cream into 2 bowls

3. Blend all half of the cream + 5 tbs cacao, and the other half with 2 tbs ground coffee

4. Put the cacao cream on top of the crust - freeze for 1 hours, and put the coffee cream on top - freeze again

5. Melt coconut oil and mix in the rest of the ingredients - pour over completely frozen cake

FREEZE FOR 3 HOURS AT LEAST

CUT - EAT