“Blue-Berry Cake” It’s a blue cake with berries as a filling.I think it is my best cake recipe so far! Even my mum, who is not a big fan of cakes with berries, liked it too! To the cake itself: It’s a basic vanilla batter, but vegan and a bit healthier. I used Erithrol as a substitute for regular industrial sugar and I love it!
What is Erythritol?
Erythritol is a sugar alcohol that is used as an alternative sweetener. The raw material for the production of erythritol is starch. Enzymes first break it down in a biochemical-enzymatic process. This is followed by fermentation using yeasts or fungi, from which the sugar substitute is finally obtained.
Characteristics of erythritol:
sugar-like appearance
almost calorie-free
Weaker sweetening power than sugar
Is Erythritol healthy?
Many studies show that the sweetener erythritol is harmless. Side effects that affect the metabolism did not occur even with excessive consumption. The sugar substitute is quickly absorbed in the small intestine and more than 90 percent is excreted unchanged in the urine.
This greatly reduces the accompanying symptoms such as flatulence, which are more common with other sugar substitutes. These are mainly caused by the bacterial fermentation of the sweeteners in the large intestine. In addition, erythritol, like other sweeteners, has an insulin-independent effect.
Article from: my life
Blue Berry Cake
Ingredients
- 350 g spelt flour
- 75 g cashews
- 2 tsp baking powder
- ¾ tsp baking soda
- 1 tsp vanilla
- 2 pinches of salt
- 175 g Erythrit/Erythritol or Xylit (a kind of sugar)
- 310 ml soy milk
- 100 ml lemon juice
- 110 ml neutral oil
- 90 g applesauce
Filling
- 280 g frozen blueberries
- 1 tbsp lemon juice
- 2 tbsp Erythrit/Erythritol (sugar)
- 1 tbsp cornstarch
- 100 g coconut yoghurt
Frosting
- 200g g (vegan) butter soft (room temperature)
- 150 g (vegan) cream cheese soft
- 230 g powdered sugar
- 1 tbsp lemon juice
- ¾ tsp blue spirulina
Instructions
- Preheaten oven to 180 °C. Mix 75g cashews in a blender until a flour consisidency
- Whisk together the dry ingredients: 350g spelt flour, 2 tsp baking powder, ¾ tsp baking soda, 2 pinches of salt, 1 tsp vanilla and 175g Erythrit/Erythritol in a large bowl
- In a measuring jar whisk together 310ml soy milk, 100ml lemon juice, 110ml neutral oil and 90g applesauce. Pour the wet ingredients into the dry and stir until a homogenous batter is formed
- Grease the sides of two springfrom pans (20cm/8inch) and divide the batter into the prepared springform pans and bake for about 30-35minutes.
- After the toothpick test, let the cake cool down for about 10 minutes before you remove the pan and transfer them onto a wire rack. to cool completely.
- Meanwhile prepeare the filling: Add 280g frozen blueberries, Erythritol and lemon juice to a sauce pan and let it simmer over medium heat for about 10 minutes. In a small bowl combine 1 tbsp cornstarch with 3 tbsp of water. Add this mixture to the berries so the filling get's thicker.
- Let it allow to cool down completely in the fridge.
- As soon as the cakes have cooled down, mix 200g (vegan) butter with a hand mixer until creamy. Then add 150g (vegan) cream cheese and beat until combined. Add 230g powdered sugar, ¾ tsp blue spirulina and 1 tbsp lemon juice and mix until well combined.
- Cut both of the cakes horizontally into two equal layers. Place one cake layer on a plate. Spread half of the filling (step 6) onto it. Top with the next cake layer and spread 100g coconut yoghurt on this cake. Put the next cake layer on the previous and add the last filling (step 6). Then place the fourth layer on top.
- Spread the frosting (step 8) all over the cake and sprinkle with some sprinkels. I had some frosting left over and decorated it on top a bit more.
