Homemade Plant Based Cakes
Homemade Plant-Based Cakes which were once relegated to a niche market.
However, now celebrated by an ever-growing community of individuals who embrace a health-conscious lifestyle.
These cakes feature an array of wholesome ingredients such as fruits, vegetables, nuts, and gluten free grains, making them a delightful choice for our well-being.
Embracing a Healthier Lifestyle
The concept of plant-based eating has gained traction in recent years.
Not just as a dietary choice but also as a lifestyle that emphasizes the consumption of whole, minimally processed foods derived from plants.
Plant-based diets emphasize fruits, vegetables, legumes, nuts, seeds, and whole grains while eliminating all animal products.
Incorporating this philosophy into desserts, such as cakes, offers a healthier alternative without compromising on taste or indulgence.
Rise of Plant-Powered Desserts
Plant-based cakes have gained popularity due to their health-conscious appeal and ethical considerations.
These cakes forgo traditional animal-derived ingredients like eggs, dairy, and butter, replacing them with plant-based alternatives without compromising flavor or texture.
Health Benefits of Homemade Plant-Based Cakes
Heart Health:
Plant-based diets are associated with a reduced risk of heart disease due to their emphasis on fruits, vegetables, and nuts, which are rich in heart-healthy nutrients.
Weight Management:
Incorporating plant-based desserts, like cakes made with whole grains and natural sweeteners, can aid in weight management and promote overall well-being.
Improved Digestive Health:
Plant-based ingredients, particularly fiber-rich ones like fruits, vegetables, and whole grains, support healthy digestion.
Creating Plant-Powered Cakes
Plant-based cakes leverage various ingredients to achieve texture, moisture, and flavor.
These may include substitutes like flaxseed or chia seeds for eggs, nut or oat milk for dairy, applesauce or mashed bananas for moisture, and a variety of nuts, seeds for richness.
Beyond the Cake Batter
The creativity in plant-based baking extends to frostings, glazes, and toppings.
Wholesome ingredients like coconut cream, nut butters, cacao, and natural sweeteners like date and maple syrup create luscious frostings without using traditional dairy or refined sugars.
Intersection of Gluten-Free and Plant-Based Cakes
When crafting plant-based cakes, it’s common to incorporate gluten-free flours such as almond flour, coconut flour, oat flour, or a blend of gluten-free options.
These flours not only cater to gluten-free requirements but also align with the principles of plant-based eating.
Plant-based cakes offer a canvas for creativity, inviting experimentation with flavors, textures, and ingredients.
From zesty citrus-infused cakes to rich chocolatey indulgences, the world of plant-based desserts is an exploration of wholesome guilt-free decadence.
A Burst of Flavors and Textures
The two recipes featured here are just the tip of the iceberg when it comes to gluten-free and plant-based cake options.
The Vegan and Gluten-Free Raspberry Banana Bliss Cake marries the sweetness of ripe bananas with the tangy burst of raspberries.
While the Decadent Chocolate Zucchini Indulgence brings the rich flavors of cacao together with the subtle moisture of zucchini.
As you embark on your gluten-free and plant-based cake-making journey. Remember, that it’s not just about creating delectable treats but about embracing a lifestyle that is kind to your body.
The gluten-free and plant-based cake revolution has expanded the horizons of dessert making. Offering creative and wholesome alternatives that bring joy and health to the table.
So, roll up your sleeves, gather your ingredients, and explore the wonders of gluten-free and plant-based cakes.
With each delectable bite, you celebrate the evolution of a Plant based movement that is transforming the way we eat.
While elevating the art of baking into a realm of pure delight and healthful indulgence.
Enjoy your newfound culinary adventure!
Recipe 1: Plant Based and Gluten-Free Raspberry Banana Cake
This heavenly cake combines the natural sweetness of ripe bananas with the tart burst of raspberries.
It’s a guilt-free, plant-based treat that nourishes your taste buds and your body.
Ingredients:
- 2 ripe bananas
- 1 cup fresh or frozen raspberries
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup pure maple or date syrup
- 1/4 cup unsweetened applesauce
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Prepare a silicone 7-inch round cake mold on a baking sheet.
- In a large mixing bowl, mash the ripe bananas until they are smooth.
- Add the maple or date syrup, unsweetened applesauce, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, combine oat flour, almond flour, baking powder, and baking soda.
- Gradually add the dry mixture to the banana mixture, stirring until you have a thick batter.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Recipe 2:
Decadent Chocolate Zucchini Cake
Equipment
- 1 Vegetable Grader
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 7-inch silicone cake mold
- 1 Baking Pan/Sheet
Ingredients
Cake Ingredients:
- 2 Cups Grated Zucchini
- 1/4 Cup Unsweetened Cacao Powder Can use Cocoa.
- 1/2 Cup Maple Syrup
- 1/3 Cup Unsweetened Applesauce
- 1 tsp Lemon Juice
- 2 tsp Balsamic Vinegar
- 2 Cups Gluten Free Oat Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Pure Vanilla Extract or Powder
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). Prepare a 7-inch round cake mold on baking pan/sheet.
- In a large mixing bowl, combine grated zucchini, lemon juice, balsamic vinegar, cacao or cocoa powder, pure maple syrup, unsweetened applesauce, and vanilla extract. Mix well to combine.
- In a separate bowl, mix oat flour baking powder and baking soda.
- Gradually add the dry mixture to the zucchini mixture, stirring until well combined.
- Pour the batter into your prepared cake mold and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Dust with Vanilla Powder. Cut slices and garish with our Plant based whipped cream. Now the best part Enjoy!
Notes
Bonus Recipe: Plant based Whipped Cream
Plant-Based Whipped Cream
Equipment
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
Crème Ingredients:
- 1 Cup Organic Soy Milk Unsweetened
- 1 Tbsp Cornstarch or Arrowroot Powder
- 3 Tbsps Organic Powdered Date Sugar Or sweetener of your choice.
- 1 Tsp Pure Vanilla Extract or Powder
Instructions
Crème Instructions:
- In a small bowl, mix the cornstarch or arrowroot powder with 2 tablespoons of the soy milk until it forms a smooth paste.
- In a saucepan, heat the remaining soy milk over medium heat until it begins to simmer. Stir in the corn starch paste and continue to cook, stirring constantly, for 1-2 minutes or until the mixture thickens slightly. Remove it from heat and let it cool to room temperature.
- Place a mixing bowl in the freezer for at least 10 minutes before you start to ensure it's very cold.
- Once the soy milk and corn starch mixture have cooled, transfer it to the chilled mixing bowl. Using a hand mixer or a stand mixer with a whisk attachment, whip the mixture on medium-high speed for about 2-3 minutes until it starts to become fluffy.
- Gradually add the powdered date sugar (or your preferred sweetener) and vanilla extract to the whipped mixture. Continue to whip for another 1-2 minutes or until the mixture reaches your desired level of sweetness and peaks.
- Taste the whipped cream and adjust the sweetness or vanilla flavor to your liking. Mix for a few more seconds if needed.
- Use the plant-based whipped cream as a topping for Avocado Chocolate Mousse or any dessert of your choice. It's best served immediately, but you can refrigerate any leftovers for a short time.
Notes
Enjoy it as a topping for your favorite treats!
Closing Thoughts
In closing, the modern culinary landscape the marriage of gluten-free and plant-based approaches to cakes represents an evolution toward healthier, more inclusive dessert options.
Embracing the principles of both movements leads to delectable creations that cater to diverse dietary preferences, offering a blend of health benefits and culinary indulgence.
So, whether driven by health-conscious choices, ethical considerations, or sheer love for flavorful desserts. Homemade plant-based cakes stand as a testament to the delicious possibilities of wholesome, plant-powered baking.
Enjoy and share our recipes, it’s a delicious step towards a healthier, kinder world—one slice at a time.
Please leave us a comment if you are looking for support on your wellness journey or have any questions about the benefits of Plant Based Baking.
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Cheers,
Plantaful Life Team
Disclaimer: The information shared in this blog post and on our website is for educational and informational purposes only. We are here to inspire and support you on your plant-based journey. However, always prioritize your health and consult with your trusted healthcare provider for personalized advice. By using our website, you acknowledge and agree that you have read and understood this medical disclaimer. Additionally, you acknowledge the significance of seeking professional medical advice for your specific health needs.
REFERENCES:
What You Should Know About Plant-Based Diets (clevelandclinic.org)