Saturday, December 21, 2013

More Alkaline (Breakfast) Cake + Vegan Blueberry Cream Cheese

This cake is lightly sweet, moist, and delicious.  Sometimes that is exactly what I need when I dont want to eat something too sweet.  This breakfast cake is made with Alkalizing flours like buckwheat and quinoa flakes, and I even put arrowroot starch in it; that's alkalizing too.  This cake isn't meant to be the typical cake, so it's not going to be as sweet.  If you want, you can add more sugar in the cake or blueberries on the top to give it more of a sweet flavor.

The More Alkalizing (Breakfast) Cake

  • 1 cup + 2 tbsps buckwheat flour
  • 1 cup + 2 tbsps quinoa flakes
  • 1 + 1/2 tsp vanilla extract
  • 3/4-1 cup coconut sugar
  • 1 tbsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 2 + 1/4 tbsps arrowroot starch
  • 3 tbsps ground flax seed
  • 3 tbsps coconut oil
  • 1 + 1/2 cup warm water

1. Preheat the oven at 400F.  In a round medium sized cake pan, line it with parchment paper.

2. In a medium sized bowl, use a blender to blend the vanilla extract, coconut sugar, flax, coconut oil, and water.  In a separate bowl, add in the rest of the ingredients and stir the flours with a spoon until they are well combined.  Add the flours inside the medium bowl with the other ingredients and blend well. 

3. Pour the batter into the round pan and smooth the top with a spoon until the top layer is even.  Next, put the cake in the oven for 22-25 minutes until it's thoroughly cooked.  Now, cool the cake in the fridge and start making the vegan blueberry cream cheese spread.

The Vegan Blueberry Cream Cheese

  • 1 tbsp lemon juice
  • 6-7 packets stevia powder
  • 3/4-1 cup blueberries
  • 1 tbsp lemon juice
  • 1 cup coconut butter
  • 3/4 cup cashew butter
  • 1/4 cup sesame butter
  • Extra blueberries for the top (optional)
  • 2-4 tbsps water

1. In a food processor, blend everything together (except the water) until the mixture is smooth.  Drain any oil that starts coming out of the spread.  It's ok if there is still some on the bottom.  Place the spread into the freezer until it's cool and it thickens more.  When the spread is cool and thick, add 2-4 tbsps of water if it's needed; stir with a spoon until it's creamy and everything is mixed in well.

2. Spread the blueberry cream cheese on the top of the cake.  Enjoy with blueberries sprinkled on the top. 

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