These amazing cakes are completely vegan and super simple to create! If you are after a sweet, zesty, creamy, healthy dessert option and want to wow your friends, this is the recipe for you, just try not to eat them all at once!
I came across this recipe on Instagram after I started looking into Bare Blends and their amazing products. Bare Blends is a company dedicated to producing the healthiest protein and nutritional powders, ideal for weight loss, building strength and overall vitality. They are completely natural and organic and free of flavours, sweeteners and colours. I bought their bare berries pack and was thrilled to see this berry baby cakes recipe. Thank you so much to @panaceas_pantry for creating this recipe and allowing me to share it with all of you.
Let's get cooking
For the crust:
3/4 cup desiccated coconut
1/4 cup Bare Blends cacao cinnamon plant protein powder (I had my own chocolate protein powder so I just used this and added half a teaspoon of cinnamon)
2 Tbsp coconut sugar
2 Tbsp (preferably activated) buckwheat grouts
40 grams cacao butter, grated
For the cupcake:
300g silken tofu
1 cup raw, unsalted cashews or macadamias, soaked for 4 hours in water
1 Tbsp lemon zest
1/3 cup lemon juice
1/2 cup rice malt syrup
1 tsp vanilla (of choice- I used a liquid)
1/4 cup coconut oil
1/4 cup cacao butter, grated
1.5+ Tbsp Bare Blends bare berries powder (If you don't have this you could use any other berry powder, I know Nature's Plus have an acai+ berries powder available at most supermarkets - I haven't tried this though)
Make the crust:
Set aside a silicone muffin tray (I used a smaller 12 piece cupcake tray - you will need a silicone tray, if you don't have one and don't want to buy one I recommend getting cupcake patty pans otherwise you will have a heard time getting these out)
Add grated cacao butter to a heat proof bowl, and set over a pot of simmering water. Allow cacao butter to melt, remove from heat and let cool for 5 minutes.
In a separate bowl add dedicated coconut, coconut sugar, buckwheat grouts and plant protein powder to a large mixing bowl. Mix well
Once cooled add in the melted cacao butter. Mix again until completely combined
Spoon crust into the bottom of each silicone mould and press down to form a nice even base (eat any remaining base mixture- yum!).
Make the filling:
Add grated cacao butter and coconut oil to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
In a high speed blender add tofu, your chosen soaked nuts, lemon zest, lemon juice, rice malt syrup and vanilla. Blitz on high until smooth
Next, add the melted and slightly cooled cacao butter and coconut oil, BUT reserve around 1 tsp of the oil. Blend again on high, until combined and smooth
Into a clean bowl pour 1/2 of the mixture out. with the remaining half add the berry powder and remaining oil, and blend again until combined and smooth. Taste this mixture, and add more berry powder as desired.
Assemble your cakes:
Fill each mould 1/2 way with the berry layer first, then top with the lemon mixture.
Transfer the left over mixture to the fridge to firm up if you wish to do the pipping on top
To pipe fill your pipping bag with the left over mixes (I combined both of mine together to make a slightly lighter purple colour) and pipe into cakes
With this recipe I was able to create 24 mini cakes. I still had a fair amount of the crust left over, feel free to eat this as is or add to muesli and yogurt.