These are my favourite vegan and sugar free cake recipes, So why not cut them up into long rectangles and make this super healthy Battenberg Cake. The raw beetroot and 100% fruit jams give a vibrant colour and natural sweet taste without any sugar! The cakes are also made with super healthy virgin coconut oil. I used organic white flour to keep the vibrancy of the colours.
Vegan Battenberg
You could also make a bright orange sponge with sliced carrot and 100% apricot jam and make a red and orange Battenburg cake. Or have one with all 3 colours!
I put the cake together using 100% fruit apricot jam between the layers. As its Christmas I covered it with some vegan marzipan . Then sprinkled with freshly ground almonds.
Red as a Beetroot Sponge
80g Raw Beetroot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit blueberry jam
150g Organic White Self Raising Flour
Put the sliced raw beetroot, coconut oil and sugar free jam in a blender. It needs to be a strong one like a Ninja or NutriBullet. Grind to a smooth paste. Put this in a bowl and slowly incorporate the flour. Beat well it should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper.Bake at 180 C for about 20-25 minutes until firm to the touch. Cool on a wire rack
Cool as a Coconut Sponge
60g Coconut oil
80g Agave syrup
100ml Almond milk
150g Organic White Self Raising Flour
25g desiccated coconut
Put the coconut oil, syrup and almond milk in a blender. Grind to a smooth paste to soften the oil. Put this in a bowl and stir in the desiccated coconut. Slowly incorporate the flour and beat well. It should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper. Bake at 180 C for about 20-25 minutes until firm to the touch. Cool on a wire rack
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Recipe courtesy of Keith Squires.
Keith’s passion for feeding people began with home-baking at the age of 9. He was soon bringing to school cakes, breads and pasties. His schoolmates joined in and before long they were swapping cakes during the lunch breaks, raiding mums’ cookery books in the evenings and even growing their own vegetables in the school grounds.
Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a vegetarian chef.
He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle. He is an experienced UK media presenter, and has made TV appearances in countries as far afield as Greece and India. His popular blog, keithonfood.com, has become a one-stop destination for online inspiration and resources.
Some authors are great chefs, others will tell you all about different foods and their nutritional benefits. Many of them are great story-tellers and inspirational writers. There are books that are funny and at times truly meaningful.
Keith crams all those qualities into a single volume, His new book ‘Cooking with Love‘ which he hopes you won’t be able to put down. And not just because your fingers are sticky from making the recipes.
https://keithonfood.com
https://twitter.com/keithonfood