Sugar-free vegan raw cake
Sweet on a full stomach? It's possible with sweeteners. With stevia and erythritol, the cake is not only sweet, but also calorie-free (in terms of sugar). Xanthan gum powder is an excellent ingredient for solidifying raw jams and vegan creams and curds.
Base:
1. Soak the salted and shelled peanuts in water for a while to remove the salt. (Not necessary.) 2. Use a blender to finely grind the salted peanuts, coconut flakes and oatmeal. 3. Mash the bananas and add them. 4. You can also add food coloring to the base if you are using it in other parts of the cake. 5. Pat the batter into the pan.
Filling:
1. Blend the fruit or berries with a blender. Remove excess liquid. 2. Season the mixture with sweetener. 3. Carefully add the xanthan gum using a sieve, blend the mixture until smooth. 4. Colour the mixture with food colouring to a suitable shade (e.g. according to the season, yellow-green for Easter, red for Christmas,...). 5. Add the raw jam to the base of the pan.
Frosting:
1. Whip the cream for about 3 minutes. 2. Add the cottage cheese and continue beating. 3. Carefully add the sweetener, vanilla syrup and xanthan gum to the drink using a sieve. 4. Beat the mixture until it is sufficiently stiff. Be careful not to form lumps and use too much xanthan gum. 4. Add the frosting to the cake. 5. Frost the cake with raw jam or take 4 tablespoons separately and add food coloring. 6. Decorate as desired, for example with sugar-free (white) chocolate.
The cake is ready to eat immediately. The cake will keep in the refrigerator for at least a week. The base will only get better with age.
