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Recipe: Sweet Potato Vanilla Caramel Cake [Gluten Free, Raw Vegan]

17/1/2019

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Ready in 45 minutes  |  Serves 10 slices
Wow! I mean, who would have thought Sweet Potato could be so versatile!?!

This Sweet Potato Vanilla Caramel Cake is completely Gluten Free and Raw Vegan. Plus, it tastes so good that you'd be forgiven if you considered this as your main course AND dessert :)

Aside from the almond-soaking process, the whole cake takes barely any time at all to make.
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Equipment

  • Bowls for ingredients
  • Baking/parchment paper
  • Springform pan & saucepan / pot
  • Measuring cups and spoons
  • Weighing scale​
  • Electric mixer
  • Baking scraper
  • Cake server & knife
  • Colander
  • Fridge

Ingredients

For the crust
  • 1 cup walnuts
  • 1/2 cup soaked almond
  • 1/4 cup hazelnut meal
  • 1 cup shredded coconut
  • 3/4 cup pitted dates
  • 3 tablespoon coconut oil
  • 3 tablespoon cacao powder
  • 1/2 teaspoon salt​
For the sweet potato filling
  • 700 gram oven baked sweet potato puree
  • 3 tablespoon tahini paste
  • 2 tablespoon vanilla extract
  • 1 1/2 cup coconut milk
  • 1 cup pitted dates
  • 1/2 heaped teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1 cup coconut flour

For Dark chocolate drizzle
  • 50 grams vegan dark chocolate

Preparation

  1. Grease a 9" springform pan with coconut oil, or line a 9" cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnut, almonds, hazelnut meal, pitted dates, shredded coconut, coconut oil, cacao powder, vanilla and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don't over process, or it'll turn into nut butter! Press the walnut-almond date dough evenly along the bottom of the prepared pan. Wash the mixer bowl as you'll need it for the next step.
  3. In the same food processor or high-powered blender (I use a Thermomix, but most powerful blenders should do the job), combine all of the sweet potato filling ingredients and blend for about 2 minutes (approximately 30~40 seconds each time, scraping down the sides in between) or until the mixture is silky smooth and creamy. Make sure the texture is consistently smooth and no lumpy bits are left.
  4. Once it's smooth pour the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer for 1 hour.
  5. Melt the vegan dark chocolate in microwave or over boiling water.
    1. When using a microwave: Place finely chopped chocolate in a microwave safe bowl. - Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir.
    2. When using an oven: Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  6. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend letting the cake thaw in room temperature for about 15~20 minutes before serving. Run your knife under hot water to warm it up before cutting (wipe water off knife before cutting)
  7. Store in the freezer for up to 2 weeks (if it's not eaten already ;) ).

Notes

  1. You can also cover the almonds in very hot/boiling water and let them sit for about an hour if you want to speed up the process. Be mindful that it won't be quite as creamy, but it will do the job.
  2. Oven bake the sweet potatoes whole with skin on for 45~60 minutes on 190 degrees.
    For the recipe, I baked about 1 kg of sweet potato.


Feedback

If you decide to make this cake please let me know how you went and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cake making! :D
View this post on Instagram

Sweet potato lovers! This delicious mousse cake □ has chocolaty-nutty base and vanillary-caramelly filling with dark chocolate drizzle #rawcake #rawvegancake #rawcakerecipe #glutenfree SWIPE LEFT! □□ #foodreaction . Cake base * Walnut * Hazelnut meal * Dates * Vanilla * Salt * Cacao * Soaked almond * Cinnamon Vanilla sweet potato mousse filling * Sweet potato purée * Vanilla * Dates *tahini *cinnamon * Coconut milk * Salt . Dark chocolate drizzle * Vegan dark chocolate melted . #rawrecipe #desserts #veganrecipe #healthylife #vegancooking #rawvegan #cologne #germany #greeneating #veganchef #eatclean #liveclean #veganfoodspot #bestofvegan #eatwell #whatveganseat #healthyliving #mindbody #greenlife #kitchn #nutrition #healthyrecipe

A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Dec 29, 2018 at 1:58am PST

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Making your own Tea...

13/9/2018

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After I visited my mother in Seoul Korea June 2018, I came back to Germany with much fulfilled heart AND a second hand Dehydrator! 🙌🏻
I have always wanted to own a dehydrator so bad that my heart began to beat fast with excitement with anticipation of finally getting one. So naturally, I needed a calming agent and decided to make my own blend of Tea for much needed zen-ness.
Home made Rose Clove Ginger Hibiscus Tea
Home made Rose Clove Ginger Lemon Hibiscus Tea

Here's how I did it ...

  1. I found a local florist at a market who sells Roses that are free from pesticides which I washed and hung to dry for a day
  2. I dehydrated the Rose in the dehydrator for 10 hours at 70 degrees celsius
  3. I bought fresh organic Lemon and Ginger which I washed and patted dry
  4. Lemon rind was peeled off using a potato peeler and Gingers were sliced very thin
  5. Lemon rind and Gingers were also dehydrated for 10 hours at 70 degrees ceisius
  6. Once the ingredients were dry, I ground it with pestle and mortar with few pinches of Hibiscus and few sprinkles of delicious Clove
  7. Store it in my favourite jar, a few extra for friends and loved ones
  8. Boil the kettle, Set up my favourite tea set, sit in on a rainy day and *Sip
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Complete Protein source for Vegan muscle lovers ???

13/9/2018

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Taking the plunge... Vegan & Muscles

Muscle gains and vegan diet, yep I've heard the worries and I've had the worries.
Lots of vegetables are considered “Incomplete protein” meaning they lack key amino acids that are building blocks of making protein. Don’t fear!
There are Complete protein sources for vegans and vegetable lovers such as Quinoa, Buckwheat, Hempseed, Chia, Soy (Think Tofu, Edamame and Tempeh), Spirulina
For vegetables that are considered “Incomplete protein” source you can easily overcome this by “Protein complementation”, which simply means eat variety! Starchy vegetables lack lysine that leafy green vegetables have abundance of, Beans and legumes are high in Lysine yet they lack in Methionine that Nuts and Seeds have abundance of, you get the trick 😋
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Recipe Ideas?

 Have a dig at this simple Buddha bowl with “Complete Protein"
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Online wholesaler for your new alternative diet lifestyle?

2/7/2018

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Hello Guys,
 
I just received my first shipments from Buywholefoods online EU and I thought I’d write a little post about my experience as an expat living and cooking vegan-paleo meals in Germany.
I am a Korean girl raised in Sydney very fresh to Cologne, Germany. After 5 months of expat life I was ready to break my kitchen! 

I bulk buy certain ingredients (up to 5kgs at a time) on online wholesale food shops for a few reasons:
  • Number 1, better cost for quantity and quality
  • Number 2, these are mostly dry ingredients that has very long shelf life
  • Number 3, I can easily purchase "not so commercial" ingredients. E.g. Kala namak salt, cacao butter, vital wheat gluten, liquid smoke...etc
 
This time I ordered ingredients for a variety of purposes. Some are not part of my day to day diet but has a long shelf life and is used for vegan dishes for creative occasions 😃 
  • TVP. Textured vegetable protein
I use TVP in vegan dishes where I want to imitate a meat-like texture and flavour, as these can be made into vegan meatballs, burger patties, minced meat recipes and stir-fries etcetera.
  • TVPs are made from Soy protein so if you have allergy to soy products, then this is not for you. 
  • TVP are considered as a processed food so I only recommend moderate consumption.
  • However soy bean is complete source of protein. Soybeans contain all of the essential amino acids necessary for human nutrition 💪🏻
As a whole plant eater myself, I don’t use TVP in my day to day diet, but I do use the product when I want to get creative with my dishes for special occasions.
I cater vegan dinners for meat eaters using TVP and the guests are always pleasantly surprised! 😋
 
  • Vital wheat gluten
This is basically a powdered gluten protein.
100g of vital wheat gluten provides 75g grams of protein so this is great for non-meat eaters as the protein content is similar to 100g of chicken breast. However, be mindful when eating vegetable based protein as it is not complete protein. It doesn’t contain all the essential amino acids such as Lysine. This one’s not complete on it’s own so it needs to be mixed with or cooked in soy sauce added broth to add gluten’s missing amino acid (lysine) ❤️
 
Again, like TVPs, these are highly processed foods, so I recommend moderation. I don’t use Vital wheat gluten in my day to day cooking, but like TVP, I do use the product when I want to get creative with my dishes 😉

Vital wheat gluten is made into what is called Seitan. This is vegan meat substitution that’s used in a lot of vegetarian asian dishes and seen in a lot of buddhist temples festival foods. It can have a spongy or firmer texture seasoned to take on flavours to mimic meats such as chicken, duck or beef.
 
  • Tapioca flour
This is great as a gluten free thickener or is great for gluten-free baking. Tapioca is from cassava roots. They can be used in various kinds of foods or recipes such as thickening sauces, cookies and baked goods, and gluten free vegan breads. Tapioca has mild and slightly sweet taste. It’s gluten-free, low in calories and free from sugar.

Tapioca will be a handy ingredient for you if you have nut allergies and you follow a low FODMAP diet or gluten-free diet. It does have a slippery texture, so in baking, it is usually used in combination with other flours.
​Vegan Beet Gluten-free bread (with Brown rice + Tapioca flour)
​Vegan Beet Gluten-free bread (with Brown rice + Tapioca flour)
  • Brown Rice Flour
This is also great as a gluten free thickener and in gluten free baking. It has mild nutty flavour and I use it to thicken sauces and bake vegan breads. 

​Recently I made a vegan low-histamine lasagna and I used brown rice flour, almond milk and coconut oil to make the white sauce for the lasagna. It thickened very well without any lumps and it was absolutely delicious!
​Vegan Low-histamine Lasagna + Hashimoto suitable Lasagna (Brown rice flour white sauce)
​Vegan Low-histamine Lasagna + Hashimoto suitable Lasagna (Brown rice flour white sauce)
  • 1kg of almonds
I buy my nuts and seeds by the kilo on online wholesale shops. 

Daily nuts and seeds and legumes in my kitchen include:

Almonds, Cashews, Pumpkin seeds, Sunflower seeds, Chia seeds, Flax seeds, Mixed Quinoa, Black lentils, Chickpeas and Buckwheats etc.

I eat a handful of almonds every single day, and I pre-cook my grains and keep them in the freezer for quick impromptu salad tossing sessions! Bulk buying is much more cost effective and these dried ingredients have long shelf lives, need I say more!


  • Liquid smoke - Natural Hickory (Colgin)
This is an all-natural Vegan Gluten-free liquid smoke with no additives or preservative. You can use a little bit of Liquid smoke in Vegan dishes to give a little twist. A little bit can be used to make vegan bacon bits, vegan gouda cheese or varieties of smoky dishes! It’s a fun little product that evoke my creative juices!

I have always been interested cooking healthy meals and trying new ingredients and recipes. As I am settling into my new beloved city Cologne, Germany building up our home and community I will keep posting my stories!
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    Author

    Haejin Yoo ♡ Culinary Artist
    👩🏻‍🎨@haejinyooart
    👩🏻‍🍳Cooking course coming soon!
    👇FREE eBook: Beginner's Guide to a Whole-Food, Plant-Based Diet👇
    www.livingwithyoo.com

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About @livingwithyoo

Haejin Yoo (aka @livingwithyoo) is a Korean-born canvas and culinary artist who lives in Cologne, Germany.

livingwithyoo.com is a presentation of Haejin's knowledge and creativity through the healthy recipes she creates, and the strength, fitness, and drive towards leading a healthy lifestyle.

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