Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
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Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

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by Emily von Euw
     
 

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Make Undeniably Delicious and Eye-Catching Raw, Vegan and Gluten-Free Treats

Emily Von Euw, creator of the popular blog This Rawsome Vegan Life, makes treats that are so phenomenal and so stunning they should be considered masterpieces. Oh yeah, and they're raw, vegan AND gluten-free. So whether you're a vegetarian, a raw vegan or even a meat-lover just looking

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Overview

Make Undeniably Delicious and Eye-Catching Raw, Vegan and Gluten-Free Treats

Emily Von Euw, creator of the popular blog This Rawsome Vegan Life, makes treats that are so phenomenal and so stunning they should be considered masterpieces. Oh yeah, and they're raw, vegan AND gluten-free. So whether you're a vegetarian, a raw vegan or even a meat-lover just looking for something healthy, new and delicious, this book has something for you.

Emily's popular blog won the Vegan Woman's 2013 Vegan Food Blog Award, was named one of the Top 50 Raw Food Blogs of 2012 and is nominated for "Favorite Blog" for the 2013 VegNews Veggie Awards. Every recipe is accompanied by a photograph so you can see each brilliant sweet before you eat.

Emily's beautiful and easy-to-make recipes, like her Peppermint Chocolate Molten Lava Cakes, S'mores Cupcakes and Go-Nuts Donuts with Frosting & Fruit Sprinkles, are so tasty that you won't even realize they're vegan. Quite simply, Rawsome Vegan Baking will wow your taste buds and impress your friends and family with new great tastes in dessert.

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Editorial Reviews

From the Publisher

“Emily's blog has the type of recipes that would get any foodie excited about raw vegan cuisine.” —Russell James, The Raw Chef

“Emily is a creative genius when it comes to dreaming up colorful, beautiful, whimsical and delicious recipes. She is one of my favorite vegan bloggers and I can't wait to see what adventure she takes us on in her upcoming cookbook.” —Kathy Patalsky, Healthy-Happy-Life.com

“Emily is incredible. Her recipes are some of the most creative and drool-inducing I've ever seen. I wait with anticipation for every new thing she produces. This (un)cookbook is no exception.” —Jessica Ainscough, The Wellness Warrior

“Who knew raw food can be so surprisingly creative? Emily takes raw foodism to new levels that wow us every single time.” —Sivan Pardo Renwick, The Vegan Woman

Product Details

ISBN-13:
9781624140556
Publisher:
Page Street Publishing
Publication date:
03/04/2014
Pages:
224
Sales rank:
79,471
Product dimensions:
8.80(w) x 7.90(h) x 0.40(d)

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Rawsome Vegan Baking

An un-Cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars and Cupcakes


By Emily von Euw

Page Street Publishing

Copyright © 2014 Emily von Euw
All rights reserved.
ISBN: 978-1-62414-056-3



CHAPTER 1

Cakes & Cupcakes

EVERYBODY LOVES CAKE. It is a symbol of joyful celebration, special milestones and simply the fun we find in sharing sweet treats made with love with the ones we care for. Cakes and cupcakes are surely my favorite raw dessert to make because they always attract oohs and aahs from my readers and the people I share them with. There's just something about them that makes people straight up giddy. Straight up.

Whenever I make a cake or cupcakes (which is abnormally often), I make sure that I use love as a main ingredient, and take the utmost care when preparing and decorating them. That may sound cheesy, but I honestly think that that extra care makes the recipe taste better. My cakes and cupcakes usually disappear within two or three days, and no — that's not because I am devouring them all by myself, although I probably could.

The cakes and cupcakes you will find in this chapter are perfect for any special occasion, and a surefire way to impress whoever sees them. You don't need to be a pro baker to have success with these recipes either, because there's no baking required. Don't worry about burning the cake, mixing the icing too long or having it all fall apart on you at the last minute. Most of the recipes just require some blending, spreading evenly into a springform pan and then overnight refrigeration. Easy! I have an adjustable cake pan but generally a 9-inch (23 cm) pan will work for the cake recipes. Don't worry, though; they will all turn out delicious, regardless of what diameter they are. The majority of these cakes and cupcakes will last for several days — in fact, a lot of them taste better the second day because it gives them time to develop their flavor.


Cashew Coffee Vanilla Crème Cake with Cinnamon Chocolate Crust

This will get you hyped in the healthiest way.

> Makes: 1 cake, 10 servings

CASHEW COFFEE VANILLA CRÈME

2 cups (290 g) raw cashews
Seeds from 1 vanilla pod
3 tablespoons (44 ml) melted coconut oil
¼ cup (85 g) pure maple syrup
1/3 teaspoon salt
1/3 cup (79 ml) strong brewed coffee

CINNAMON CHOCOLATE CRUST

1 cup (100 g) raw pecans
1 cup (175 g) pitted dates
2 tablespoons (15 g) cacao powder
1/8 teaspoon salt
¼ teaspoon ground cinnamon

SALTED CARAMEL DRIZZLE

½ cup (88 g) pitted dates, soaked in water or coffee for 30 minutes
½ teaspoon salt
1 tablespoon (16 g) raw nut butter (optional)

GARNISH

Coffee beans
Goji berries
Raw pumpkin seeds

TO MAKE THE CRÈME: Blend all the ingredients until smooth. Set aside.

TO MAKE THE CRUST: Pulse the nuts into a coarse flour in your food processor and add all the other ingredients until you can press it together, and then press it into the bottom of a parchment paper–lined small springform pan (mine is 4 ½ inches [11.5 cm] in diameter). Scoop the crème on top of the crust and let it set in the fridge or freezer.

TO MAKE THE CARAMEL DRIZZLE: Blend the dates, their soaking liquid and the salt and nut butter (if using) until smooth and pretty liquid. If it is too thick, add more water; if too thin, add more dates. Drizzle on top of your crème cake and garnish with coffee beans, goji berries and pumpkin seeds. It is better — but difficult — to wait until the next day to eat this, to let the flavors get to know one another. Then devour.


Super Sexy Cacao Cashew Cupcakes

These are big, and they're bodacious. They differ slightly from my other chocolate nut butter cup recipe in that they aren't made up solely of raw chocolate and nut butter; they have a chocolate crust encasing cashew butter, and more of a chocolate cream on top. You decide which one you prefer (if you can actually choose). Oh, and as always, use whatever nut butter you like; I just favored cashew the day I made these.

> Makes: 4 very large cupcakes

CRUST

1 cup (145 g) raw almonds
1 cup (175 g) pitted dates
1 tablespoon (7 g) cacao powder

FILLING

4 tablespoons (64 g) raw cashew butter

CHOCOLATE CREAM

1 ½ tablespoons (22 ml) melted coconut oil
1 ½ tablespoons (22 g) cacao powder
1 ½ tablespoons (30 g) agave nectar

TO MAKE THE CRUST: Process the almonds into flour in your food processor, and then add the dates and cacao and process until it begins to stick together. Press into four cupcake tins and put in the fridge.

TO MAKE THE CHOCOLATE CREAM: Mix together all the ingredients until smooth. Scoop a tablespoon of cashew butter into each crust, followed by the chocolate cream mixture. Put back in the fridge for 1 hour, then destroy them with your mouth! Rawr!


Buckwheat & Berry Cream Cake

When I made this recipe the first time, the white layer of the cake was too thin, so I decided I'd add some oat flour to thicken it up, but I found that I had run out. Instead I used buckwheat flour and discovered that I actually preferred the flavor with the addition of the buckwheat! I could have named this recipe something else but I think that buckwheat deserves some recognition. It's a superfood with a special flavor all its own. Note: The crust is optional but nice for another texture (if you want to keep the amount of nuts low, simply use oats or buckwheat groats instead of almonds).

> Makes: 1 cake, 9 to 12 servings

CRUST

1 cup (145 g) raw almonds
1 ½ cups (263 g) pitted dates
Pinch of salt (optional)

BUCKWHEAT LAYER

2 cups (290 g) raw cashews
1 cup (120 g) buckwheat flour
1 cup (236 ml) coconut milk, or as needed
¼ cup (59 ml) melted coconut oil
¼ cup (85 g) preferred liquid sweetener

BERRY LAYER

3 cups (765 g) frozen cherries
¼ cup (59 ml) coconut oil
1 cup (175 g) pitted dates
¾ cup (177 ml) coconut milk, or as needed

TO MAKE THE CRUST: Pulse the almonds into flour in your food processor. Add the dates and salt (if using) and process until it gets sticky. Press into the bottom of a parchment paper–lined springform pan. Put in the fridge.

TO MAKE THE BUCKWHEAT LAYER: Blend the ingredients together until very smooth and thick, using as little coconut milk as possible. Spread the buckwheat mixture onto your crust.

TO MAKE THE BERRY LAYER: Combine the ingredients, then pour the berry mixture on top of the buckwheat layer. Refrigerate or freeze overnight until the cake is solid.


Neapolitan Mousse Cake

This is an extremely easy recipe. As long as you have a blender or food processor, you don't need any skills besides a working finger to press on and off. My dad said this recipe looked like a giant cupcake, and I don't think that's a bad thing at all. It's pretty girly and fairy tale–looking so you'd be a popular penguin — so to speak, I am pretty sure you would not actually transform into a penguin — if you served this at a tea party or girls' night ... that sort of thing.

> Makes: 1 cake, 8 servings

CHOCOLATE LAYER

1 ripe avocado, peeled and pitted
1 cup (175 g) pitted dates
1 tablespoon (7 g) cacao powder
1 teaspoon vanilla extract

VANILLA LAYER

¾ cup (109 g) raw cashews
2 tablespoons (40 g) pure maple syrup
1 tablespoon (15 ml) melted coconut oil
2 tablespoons (30 ml) water, or as needed

STRAWBERRY LAYER

½ cup (83 g) raw almonds
1 teaspoon vanilla extract
1 cup (145 g) hulled fresh strawberries
1 tablespoon (20 g) pure maple syrup (optional)

TOPPING (OPTIONAL)

Chopped raw almonds
Cacao nibs
Goji berries

Line a small springform pan (mine is 4 ½ inches [11.5 cm] in diameter) with parchment paper and set it aside. For each layer, simply blend the ingredients until smooth and thick, and layer evenly in your pan (in whatever order you like). Refrigerate overnight. Top off with chopped almonds, cacao nibs and goji berries, if desired.


Rawified Reese's Ice-Cream Cake

Oh. My. Gosh. This is a new all-time favorite. The rich creaminess of the peanut butter and chocolate combination is simply unbeatable. Here is one indulgence you can feel great about enjoying. I think this recipe would be 100 percent perfect for absolutely any occasion. Every person you give a piece to will love you forever, and I cannot think of a situation where that would ever be a bad thing. Make this now. You can use whatever nut butter you prefer.

> Makes: 1 cake, 8 servings

CAKE

2 cups (290 g) raw cashews
1 banana
¼ cup (30 g) cacao powder
2 ½ tablespoons (50 g) pure maple syrup (optional)
1 cup (175 g) pitted dates
About ½ cup (118 ml) water, or as needed
1 teaspoon vanilla extract
¼ cup (59 ml) melted coconut oil

TOPPING

3 tablespoons (45 ml) raw chocolate in liquid form
3 tablespoons (48 g) raw peanut butter
3 large chocolate peanut butter cups
8 small peanut butter cups

MAKE THE CAKE: Blend all the cake ingredients until smooth and very thick, using as little water as possible. Spread evenly into a springform pan and then swirl in the liquid chocolate and peanut butter on top. Put in the freezer overnight, or you can keep it in the fridge for a softer texture. The next day, decorate with peanut butter cups and devour the chocolate beast.


Black Forest Cake

I'm reppin' my German heritage with this one. Be sure to let your frosting thicken up in the fridge prior to using it, otherwise you will have a messy situation on your hands. Also, I recommend buying a bar of raw chocolate, or simply use dark chocolate for the chocolate shavings because the homemade version will probably be too soft. You can use whatever kind of cherries you like.

> Makes: 1 cake, about 4 servings

CAKE

1 cup (100 g) raw pecans
1 ½ cups (263 g) pitted dates
1 tablespoon (7 g) cacao powder
½ teaspoon vanilla extract Pinch of salt

FROSTING

1 ¾ cups (254 g) raw cashews
1/3 cup (79 ml) coconut milk
¼ cup (59 ml) coconut oil
¼ cup (85 g) preferred liquid sweetener

DECORATIONS

Handful of cherries
Raw/dark chocolate shavings

TO MAKE THE CAKE: Pulse the pecans into flour in your food processor. Add the rest of the ingredients and process until it begins to stick together like dough. Press into your largest cookie cutter molds, essentially forming your cake layers. I was able to make two layers. Put these in your fridge to set.

TO MAKE THE FROSTING: Blend all the ingredients until smooth and fairly thick. It will thicken more once you put it in the fridge ... so put it in the fridge for 1 to 2 hours. Once it's thick enough to frost with, spread it evenly over the top of your first cake layer. Put the second layer on top and repeat. If you only made two layers, frost the sides as well. Otherwise, continue adding your layers until you don't have any more, and then frost the sides.

Put in the fridge overnight, or eat right away if you just can't wait. Before serving, decorate with cherries and chocolate shavings. Woo!


Vanilla Chocolate Chunk Cheesecake with Peanut Butter

One of the best things I have ever put in my mouth.

> Makes: 1 cake, 8 to 10 servings

CRUST

1 cup (90 g) oats
1 cup (175 g) pitted dates

CHEESECAKE

2 bananas
¼ cup (59 ml) melted coconut oil
2 cups (190 g) raw cashews
1 ½ cups (263 g) pitted dates
¼ cup (85 g) preferred liquid sweetener (optional)

Seeds from 1 vanilla pod Water ¼ cup (30 g) cacao or carob powder

TOPPING

3 tablespoons (48 g) raw peanut butter
3 tablespoons (18 g) raw chocolate

TO MAKE THE CRUST: Pulse the oats into flour in your food processor, and then add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.

TO MAKE THE CHEESECAKE: Blend all ingredients, except the cacao powder, until very smooth, using as little water as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. This is your vanilla layer. Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!


Strawberry Banana Cream Cake with Mint

This was actually quite easy to make and it didn't take much time, not including freezing. It may appear plain on the outside — unless you decorate with berries, mint and chocolate — but when you cut it open, there's that burst of pink! My fave color. If you have a fear of pink (umm ...), just use blueberries instead of strawberries. Problem solved.

> Makes: 1 cake, 8 servings

PINK FILLING

3 bananas
2 cups (510 g) frozen strawberries (or other berries)
1 to 3 tablespoons (15 to 45 ml) coconut oil

CREAM LAYER

2 cups (290 g) raw cashews
2 cups (350 g) pitted dates
1 orange, peeled and seeded
2 tablespoons (30 ml) melted coconut oil
Water
Mint for garnish

TO MAKE THE PINK FILLING: Put the bananas into your blender, followed by the frozen berries and blend until smooth. Spread evenly into a springform pan — this pan should be slightly smaller than the second one you will use. I have an adjustable one so I simply made it smaller for this layer, and then widened it for the second part. If you don't have either of those options, don't worry. The bottom part can be pink and you can just add the cream layer on top. Freeze until solid, about 3 hours.

TO MAKE THE CREAM LAYER: Blend all ingredients until smooth, using as little water as possible, if you need any at all. The less water you use, the creamier it will be. Using a larger–diameter springform pan, place the frozen pink layer inside and then spread the cream layer around the sides and top. Or you can use the same pan and spread the cream only on top. Freeze until solid for about 3 hours or overnight, and then garnish with mint, slice and enjoy! Store in the freezer.


Nut-free Creamy Coconut Cheesecake

You're gonna love my lack of nuts ... in this recipe (I really hope you got that reference). To be honest, I prefer this recipe to some nut-based cheesecake recipes. It's exceptionally silky smooth and I frankly cannot resist coconut. This cheesecake leaves nothing to be desired ... except maybe a second slice. Serve with fruit, if you like, and double or triple the recipe for a larger cake.

> Makes: 1 small cake, 5 to 7 servings

CRUST

½ cup (45 g) oats or (85 g) buckwheat groats
½ cup (88 g) pitted dates

CHEESECAKE

¾ cup (60 g) fresh young coconut meat
¼ cup (59 ml) liquid coconut oil
2 ½ tablespoons (50 g) preferred liquid sweetener, or to taste
1/3 cup (29 g) unsweetened shredded coconut
Juice of 1 lemon

TO MAKE THE CRUST: Pulse the oats into flour in your food processor, then add the dates and process until it all begins to stick together in crumbs. Press into the bottom of a small springform pan (mine is 4 ½ inches [11.5 cm] in diameter).

TO MAKE THE CHEESECAKE: Blend all the ingredients until smooth. Pour onto your crust and refrigerate overnight so it can set and develop flavor. The next day it should be solid and ready to chow down on!


Chocolate Cheesecake with Chocolate Chile Drizzle

Oh my lusciousness. This one is a real treat because the ingredients add up pretty high, but I mean, who needs money when you have raw chocolate cake? C'mon. Priorities. But if you don't have a party of people to feed and wanna be cool and frugal, you can halve the recipe.

> Makes: 1 cake, 10 to 12 servings

CRUST

1 cup (90 g) oats
1 cup (175 g) pitted dates

CAKE

1 cup (175 g) pitted dates
2 cups (290 g) raw cashews
2 cups (160 g) fresh young coconut meat
1 cup (236 ml) coconut water
1 cup (236 ml) melted coconut oil
¼ cup (85 g) preferred liquid sweetener
1/3 cup (40 g) cacao powder
1 teaspoon vanilla extract
1 teaspoon chili powder (more or less as desired)

DRIZZLE

1 tablespoon (20 g) preferred liquid sweetener
1 tablespoon (7 g) cacao powder
2 tablespoons (30 ml) melted coconut oil or cacao butter
Chili powder
Pinch of salt (optional)

TO MAKE THE CRUST: Pulse the oats into flour in your food processor, then add the dates and process until it all sticks together. Press into the bottom of a parchment paper–lined springform pan and refrigerate until you spread on the cake mixture.

TO MAKE THE CAKE: Blend all the ingredients until smooth. It will be very thick so if your blender needs a break, let it take one. Once the texture and taste is to your liking, pour onto your crust and refrigerate for 48 hours to let it develop its flavor and set properly.

Make the drizzle right before serving by mixing together all the ingredients until smooth, adding chili powder as desired. Once ready to serve, slice and drizzle with the drizzle.


(Continues...)

Excerpted from Rawsome Vegan Baking by Emily von Euw. Copyright © 2014 Emily von Euw. Excerpted by permission of Page Street Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Meet the Author

Emily von Euw is the creator of the blog This Rawsome Vegan Life, which gets over nearly 1 million views a month. Emily's blog won The Vegan Woman's 2013 Vegan Food Blog Award, was named one of the Top 50 Raw Food Blogs of 2012 and is nominated for "Favorite Blog" for the 2013 VegNews Awards. Her recipes have been featured on Shape.com, SkinnyLimits.com and AscensionKitchen.com. Emily lives in British Columbia, Canada.

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