What if you’re craving cake on a starch based, low fat vegan, gluten free diet? You might be thinking, easy, I’ll get myself a healthy raw vegan (cheese)cake or bar, but most of those wonderful delicious options are very caloric dense and high in fat due to the heavy use of nuts. Now, there is nothing wrong with a rich, caloric-dense treat every now and then, please don’t get me wrong, but there is a way to indulge in cake without having to think about portion control. Isn’t that something?
Besides the nutritional, this-free that-free side of the story, there is another plus about this recipe. That is that you don’t have to get into the intimidating exact science of baking. With cooking you can freestyle, but baking is a whole different story. The probability of misfires, fails and flops are sometimes insuperable. That is why I created this super easy, low budget, quick, healthy, kid friendly, no-bake cake, which also serves as an endurance sports fuel. Win-win-win.
I did use a small amount of pistachio nuts, but if you have a nut allergy or you’re not crazy about pistachios, you can leave them out or easily substitute them with fruits like cherries for example.
Watch the video to see how quick and easily you can no-bake yourself a healthy cake.
(Spoken part, first 1:56 min is in Dutch. Skip if you want to get to the tutorial directly.)
1 cup of polenta (cornmeal)
3 cups of water
1 cup of plant milk (I used coconut milk)
½ cup of cacao powder
¼ cup of agave syrup
Handful of pistachio nuts (optional)
– Mix all the ingredients except for the water, polenta and pistachio nuts with a blender.
– Cook 3 cups of water in a medium sized pan.
– Once the water is cooked, gently pour in the polenta.
– Stir over low heat, keep stirring until you get a ‘mashed potato’ like consistency.
– Pour in the chocolate banana mixture and stir about 2 more minutes.
– Fold in pistachio nuts.
– Transfer the ‘batter’ to a cake pan and let it cool down completely.
– Gently take the cake out of the pan and top with whatever you like. I used the raw vegan chocolate mousse from my previous recipe and some crushed pistachio.
With Love From The Happy Earth Kitchen.