Birthday Girl & her last-minute Cake 

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FoodPorn 😀 Main dishes at the birthday lunch: Grilled Herbal Button Mushrooms/Champignons with Buckwheat “aglio e olio” ; Stuffed Tortillas with Chili Sin Carne & “Creamveg” with Potato Croutons and Almonds ❤

Heyo! Yesterday was my little big day – my birthday 😀 after all this drama lately I finally had my celebration and I had much fun! I spend the day with my mum and my best friend – we went for lunch at a vegan restaurant in town – triVida – and afterwards we enjoyed the time going for a walk in the city and we went to the mall (the weather was so good ;)) 😀 The food was amazing ❤ All 3 of us were completely satisfied 😀 It makes me super happy my best friend and my mum liked it bc this is how the experience that veganism isn´t restrictive at all and that the food is super yum! This restaurant really didn´t fail to impress me too! My bestie told me that she can´t think about anything more delicious ever before! ❤ these words meant everything to me 😀 Best restaurant in Carinthia I know!

Spring Rolls of heaven!
Spring Rolls of heaven!

In the evening, me and my mum were relaxing at home and watching a DVD… ! Such a nice and sweet day with my two favorite people on the planet!

Carrot-Celery Soup & raw Rice Papers Spring Rolls w/ mango chili dip for entree :D
Carrot-Celery Soup & raw Rice Papers Spring Rolls w/ mango chili dip for entree 😀
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my main – CreamVeg + Potato Croutons + Almonds
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Cupcakes & Tea/Coffee for dessert
Chai Tea Latte w/ oat milk <3
Chai Tea Latte w/ oat milk ❤

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On Monday, after I got home from hospital (I got myself checked there bc of my stomach) I wanted to prepare my birthday cake using things I have at home! Actually I had a plan for my cake weeks before but I cancelled them after my decision to have surgery! So I had the idea to make a “(N)IceCream Cake” – 3 flavors layered one on the other – but since I postponed my wisdom surgery on Monday  to another day I found myself in the situation to make a cake again but it was too late to create the originally planned one (a Raw Berry Cheesecake) 🙂 so I created my #glutenfree BANANA CREAM B-DAY CAKE : a mocha-vanilla taste almond-buckwheat cake filled with raw almond butter and a banana cashew cream and topped with nana slices, raw chocolate and toasted almond chips 🙂 it tasted like pure heaven! ❤

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This beautiful cake was the bomb and gone too quick! I ate about 5 pieces ❤ it really made my birthday so perfect! We stood up at 1:03am (the time I was born 21 years ago) and ate cake and drank some tea! 😀 me and my mum 😀 I can´t think of a better start into a birthday!

Midnight Cake n Tea <3
Midnight Cake n Tea ❤

Now, I share the recipe here on my blog ❤ with you 😀

1 small cake

You need :

Cake

  • 150g buckwheat flour
  • 50g grated almond or almond flour
  • 130 – 150ml dairy free milk (almond milk)
  • 1 – 2 tbs baking powder
  • A pinch of salt
  • 1 – 2 tbs vegan butter (alsan or nut butter (3))
  • 1 chia egg (1 tbs chia seeds + 4 tbs water soaked for at least 30 minutes)
  • Sweetner of choice and as much as you prefer
  • 1 1/2 tbs raw cacao powder
  • 1 tbs carob powder
  • 2 tbs coffee powder
  • 1 tsp vanilla

Banana Cream

  • 1 – 2 bananas
  • 75g cashews, soaked in water for at least 2 hours
  • 1 tbs coconut oil
  • 2 tbs dairy free milk
  • 1 tbs lemon juice
  • 1 tsp cinnamon
  • 1 – 2 tbs liquid sweetener
  • Agar Agar (optional; I didn´t use it)

Topping

  • Raw almond butter
  • 1 banana, sliced
  • Some raw chocolate, melted
  • 1 handful almond chips, roasted in the oven for 5 minutes

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For the cake dough, preheat your oven to 180°C! Put together the ingredients in a bowl and stir until you have a creamy dough! Fill the dough into the prepared baking pan and bake for about 30 minutes (check the cake ever 5 minutes after 20 minutes) – every oven is differnt…never forget it! Let it cool down. Meanwhile make the cream.

For the cream, let the cashews soak in water for at least 2 hours. Then, mix all together in a blender and blender until smooth and creamy.

Next, slice the cake into 2 plates, place the bottom in a cake ring and spread some raw almond butter on the bottom half of the cake. Then fill the cream onto it and spread cakefully before adding the top (2nd) half of the cake on top. Place in the fridge for a few hours to cool and thicken.

Before eating your cake – prepare th topping to finish 😀 slice a nana and spread the slices on your cake. Drizzle with melted raw choc and some roasted almond chips. Leave it for another 5 minutes in the fridge before serving! I had some slices of my nana and melted choc left – I made some “bonbons”:

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Enjoy the cake ❤ (it makes around 6-8 pieces)

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