Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!

Mainokset

Raw Food Chocolate Cake -Raakaruoka suklaa kakku

KuvaI promised to share the raw food chocolate cake recipe with you. This recipe is from the book called Raw Food Delights. I guess it is originally a Swedish book or at least the writer is Swedish based on what I have heard. You would not know that this cake is raw food and never ever even seen an oven. Like I mentioned in my previous post this dairy, egg and gluten (wheat, rye, barley) free diet is a totally new world for me. I, however, have decided to make most of it. The interesting thing is that for the past few weeks when I have not eaten any dairy I have felt much better physically. My whole body feels somehow cleaner and my tummy is happier. I will not become a vegan as I love my steak but I have to say that other animal’s milk that is actually meant for its calf does not make sense to me anymore. The more I think about it the more unlikely it is that I will go back using milk as such again. Butter and cheese are very processed so I don’t mind them but milk as a milk, strange. Like one of my friend noted the whole Finnish culture and cuisine is around milk. Grown up men drink milk from the can, at the grill in the middle of the night a Finnish man buys  sausages and chips with the can of milk. We drink milk, piimä (buttermilk), quark, smetana, cream, yoghurt…all the time every day.  A trip to Spain was also very eye opening as Spanish don’t use that much milk but the cuisine is fantastic. I guess we have made ourselves dependent on milk even though there are many other things we could eat and cook. The recipe below is probably the best demonstration about this. After eating this delicious coco dream you will ask where do we even need milk and eggs!? Also, this recipe is perfect if you have a toddler and don’t want to pump them full of sugar or E code preservatives and colourings! I have also another raw food cake recipe for you that is a white chocolate strawberry cake alternative and will share it with you soon. For all these amazing recipes I have to thank my dear cousin who has been baking these treats for me during the summer holidays here in Finland! Like I said this is  a new world for me but worth trying and I will master it in the end, I have decided so.

Base:

5dl (500ml) walnuts

5-6 tbs coco powder

hint of salt

2 tbs coconut oil

2 tbs honey

15 fresh dates

1 1/2 dl (150ml) cashew cream (2dl cashew nuts, 2dl water and 1 tsp vanilla powder -not sugar! Just mix these all together in a blender.)

Avocado chocolate mousse icing:

I have given you this recipe in my previous post but here it is in case you need it.

1dl (100ml) dates

1 dl water

4 tbs honey

1 tsp vanilla powder (from organic stores)

2 avocados

1 dl coco powder

1. Crush walnuts in a blender.

2. Add coco powder and salt, blend well.

3. Add all the other base ingredients and blend more.

4. Tap the base in teh bottom of the serving plate or cake tin.

5. Prepare the chocolate mousse by mixing dates, water, honey and vanilla in a blender. Add avocado and coco powder and blend well.

6. Pour the mousse on the top of the base. Let the tart set in a fridge and serve it as any dessert with coffee or dessert wine. Sprinke some fresh strawberries and mint leaves on top. Yummy!

PS. I have also thought about adding stories in both Finnish and English in future, I would love to hear your opinion about it. Should I write also in Finnish like many other Finnish bloggers seem to do?