cake

Vanelja’s Mother’s Day Cake

vegan, gluten-free

Cake:

½ cup oat milk
4 tbsp ground flax seeds
1/3 cup coconut oil, melted
⅔ cup applesauce, unsweetened
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup almond meal by Risenta
⅔ cup oat flour (or grind rolled oats in the blender)
½ cup coconut sugar
2 tsp baking powder
tiny pinch sea salt

Filling & on top:

Coconut whipped cream or soy whip
fresh berries
banana
almond flakes

Tin diameter: 16-18 cm / 6,5 – 7 inches

Preheat the oven to 180 C / 350 F degrees. Mix the oat milk and ground flax in a small bowl and leave to thicken for 10 mins.

In the meantime measure the coconut oil, applesauce, apple cider vinegar and vanilla in a big bowl and stir well. Mix the almond meal, oat flour, coconut sugar, baking powder and salt in another bowl and mix then with the wet ingredients. Stir in also the flax gel. Grease a cake tin with coconut oil and pour in the cake dough. Bake for about 40-45 mins, until a toothpick comes out clean. Note that the texture of the cake should be a bit moist.

Take the cake out of the oven and let cool completely. Split the cake in two with a sharp knife. Fill with coconut whipped cream or soy whip and banana slices. Set the other half on top of the lower half and frost the cake with coconut whipped cream or soy whip and place lots of fresh berries on top. Finalize with edible flowers.

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Gingerbread Tiramisu Dream Cake

Cream filling:
1 cup cashew nuts, soaked for 30 mins & rinsed
½ cup oat milk or coconut milk or 1:1
2-3 tbsp juice from a lemon
4 tbsp coconut oil, melted
4 tbsp coconut syrup or some liquid stevia
½ tsp vanilla powder or 1 tsp vanilla extract
pinch of sea salt

Mocha filling:
½ cup cashew nuts, soaked for 30 mins & rinsed
½ cup almond meal
4 tbsp raw cocoa powder
¼ cup coffee (I used Lost Leaf espresso blend by Keakoffee through Slurp)
¼ cup oat milk or coconut milk or 1:1
4 tbsp coconut syrup or some liquid stevia
1 tsp gingerbread spice mix
4 tbsp coconut oil, melted
pinch of sea salt
+ 1 tbsp rum, if desired

Tin size: 15 x 15 cm

Place all the ingredients of the cream filling into a blender and blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour into a bowl. Place then all the ingredients of the mocha filling into the blender & blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour the mocha filling into a cake tin covered with parchment paper. Pour the cream filling on top. Sprinkle some cocoa powder on top and freeze until solid. Take out of the freezer, let thaw for 15 mins & enjoy!

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Berrylicious Cacao Dream Cake

Crust:
1 ¼ cup almonds
6 fresh dates, pitted
1 tbsp almond butter
1 tbsp coconut butter/coconut manna, melted (or coconut oil, melted)
pinch of sea salt
½ tsp cardamom

Base:
2 cups cashew nuts, soaked for 1 hour & rinsed
½ cup full-fat coconut milk
juices from half a lemon
1 tsp pure vanilla extract (or ½ tsp vanilla powder)
½ cup coconut oil, melted (prefer neutral taste)
¼ cup maple syrup

Cacao filling:
Half of the base filling + 3 tbsp raw cacao powder + ½ cup Yosa Cocoa Oat Drink (or ½ cup oat milk and 1 tbsp more raw cacao powder)

Berry filling:
Half of the base filling + ¼ cup raspberries (and/or blueberries) + 4 tbsp Yosa Oat Snack Forest Berries (or ¼ cup more berries)

Crust:
Place a piece of parchment paper onto the bottom of the can tin. Place almonds into a blender. Blend until fine crust. Add the rest of the ingredients. Blend until moldable dough. Separate about ½ cup of the mixture into a bowl. Press the rest of the dough firmly onto the bottom of the cake tin. Roll the dough you separated into small balls.

Filling:
Place all the base filling ingredients in a blender. Blend until as smooth as possible. The mixture will remain quite crumbly at this point. Separate half of the mixture into a bowl. Place the cacao filling ingredients into the blender. Blend with the remaining base mixture until smooth. Pour the mixture into the cake tin. Freezer for 30 mins. Wash the blender, pour in the remaining base mixture and add in the berry filling ingredients. Blend until smooth. Spoon the pink filling on top of the cacao layer. Freeze until solid. Decorate with the truffles you’ve made. Let thaw for about 30-45 mins. Enjoy!

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Mocha Dream Cake

Crust:
½ cup pecan nuts
½ cup almonds
7 fresh dates, pitted
½ tsp cardamom
pinch of sea salt

Filling:
2 cups cashews, soaked for 1 hour and then rinsed
juices from half a lemon
½ cup coconut oil, melted (with neutral taste)
½ cup coconut syrup
⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder

On top:
Raw cocoa fudges or raw chocolate

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.

Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!

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Midsummer Pancake Cake

serves 6

Pancake:

1.5 cup full-fat almond flour
1 cup gluten-free oat flour
3 tbsp ground flaxseeds

5 tbsp coconut sugar
2 tsp baking powder
3 tbsp coconut sugar
pinch of sea salt

2 cups oat milk
1 tbsp coconut oil

Coconut Whipped Cream:

2 (14-ounce) cans of full-fat coconut milk (refrigerated overnight)
1 tsp vanilla extract
3 tbsp coconut syrup or raw organic honey

On top:

3 ripe bananas fresh berries

Open the coconut milk cans and scoop the white thick paste into a bowl. Add the vanilla and syrup and beat with an electric mixer until fluffy. If the mixture becomes too runny, place it in the fridge or freezer until firm.

Preheat the oven to 400 F. Mix all dry ingredients in a bowl. Add oat milk. Mix. Leave to thicken for about 10 min. Cover a baking tray with parchment paper and grease it with coconut oil. Pour the dough onto the tray. Spread evenly so that the pancake is about half-inch thick. Bake for 20-25 minutes. Take from the oven and let cool. Prepare the coconut whipped cream.

Cut the pancake into 6 equal-sized pieces. Pile the pieces into a cake and add coconut whipped cream and banana slices in between pieces. Frost with coconut whipped cream. Top with berries. Serve and enjoy!

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Vanelja’s Strawberry Dream Cake

Crust:

1 cup almonds
½ cup pecan nuts
4 tbsp raw cocoa powder
5 tbsp coconut oil, melted
1 tbsp almond butter
1 dropperful liquid stevia (or 2 tbsp organic honey or maple syrup)
pinch sea salt

Filling:

3 cups raw cashew nuts, soaked for 1-5 hours, then rinsed
1 cup strawberries (fresh or frozen & thawed)
½ cup coconut oil, melted
½ cup full-fat coconut milk
3 tbsp juice from a lemon
2 dropperfuls liquid stevia (or 4 tbsp organic honey or maple syrup)
½ tsp vanilla powder

Can tin: approx. 23 x 23 cm / 9 x 9 inches

Cover a cake tin with baking paper. Place the almonds and pecans into a high-speed blender or food processor. Blend until fine crust. Add the rest of the crust ingredients and blend until well combined. Press firmly into the cake tin.

Place all the filling ingredients into a high-speed blender or food processor and blend until smooth. Add a bit more liquid, if needed, so that you get the mixture super smooth, still keeping it as thick as possible. You may have to scrape down the sides occasionally. Taste and add some sweetness, if desired. Pour on top of the crust and smooth out the surface with a spoon. Freeze for 2 hours or until solid. Let thaw for 30 mins before serving. Top with LOADS of fresh berries, the more the merrier.

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Gingerbread Cranberry Dream Cake

Crust:⠀

Gingerbread dough (Used my GF & V gingerbread dough from my Dreamy Season ebook but any gingerbread dough will do)⠀

Filling:

1 ½ cup cashew nuts, soaked for 30 mins & rinsed⠀
1 cup full fat coconut milk⠀
5 tbsp raw organic honey or maple syrup⠀
1 tsp vanilla extract⠀
½ cup mild flavor coconut oil, melted⠀
⅓ cup cranberries⠀

On top:

for example gingerbread crumble & cranberries

Tin: 20 cm / 8 inches⠀

Crust:⠀
Crease a cake tin with coconut oil. Place a piece of parchment paper onto the bottom of the tin and also slices on the sides. Roll the gingerbread dough into a thin round plate and place it into a tin. Press and mold the sides gently so that the sides are about the same height. Bake for about 10 mins in 175C /350F. Leave a bit soft.⠀

Filling:⠀
Place all the ingredients, except cranberries in a blender. Blend until smooth. Pour about 1⁄3 of the mixture into the cake tin. Place cranberries into the blender. Blend with the remaining mixture. Spoon the pink filling on top of the white layer. Freeze for 2 hours or until the cake is totally solid. Take out of the freezer and decorate.

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Strawberry Raw Cake

Crust:

1/2 cup rolled oats
1/2 cup almond flakes
5 fresh dates, pitted
1 tsp vanilla extract

Filling:

2 cups cashew nuts (soaked for 1 hour and rinsed)
1/2 cup fresh strawberries
1 ripe banana
1 cup oat milk (or almond milk)
5 tbsp organic local raw or coconut syrup
juices of a half lemon
1 tsp vanilla extract
1/2 cup coconut oil, melted

On top:

Fresh strawberries

Cake tin: 18 cm / 7 inches

Cover the bottom of the cake tin with a piece of parchment paper. Place the rolled oats and almond flakes into a blender. Add also the dates and vanilla. Puree until moldable dough. Press the crust on the bottom of the cake tin. Prepare the filling.
Place the cashews into the blender and blend until fine crust. Add the strawberries, sliced banana, oat milk, honey, lemon juice, vanilla extract and coconut oil. Blend until a thick paste. Taste and add some sweetness or vanilla, if needed. Pour the filling into the cake tin. Place the tin into the freezer and leave for 4 hours or until the cake is solid. Take out of the freezer and let thaw a moment. Top with strawberries. Serve and enjoy!

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Vanelja’s Chocolate Waffles

Makes 3-5 waffles, depending on the size of your waffle iron

1 cup oat milk, or other vegan milk
¼ cup coconut oil, melted
¼ cup maple syrup (or raw organic honey)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups gluten-free flour blend
½ cup oat flour, or rolled oats
¼ cup raw cocoa powder
1 tsp baking powder
tiny pinch sea salt

Combine oat milk, melted coconut oil, syrup, apple cider vinegar and vanilla. In another bowl mix all the dry ingredients. Combine the wet ingredients with the dry ingredients and stir well. Taste and add sweetness or some spices, if you like. Let thicken for 5 minutes and preheat the waffle iron. Grease the waffle iron with coconut oil and prepare the waffles according to manufacturer instructions. Enjoy for example with coconut whipped cream, banana slices and berries.

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Vanelja’s Blackberry Dream Cake

Crust:

1 cup almonds
7 fresh dates, pitted
½ tsp ground cardamom
tiny pinch of sea salt

Filling:

3 cups cashew nuts, soaked for 1 hour
5-10 tbsp full-fat coconut milk, kept in the fridge (the white thick paste)
juices from half a lemon
⅓ cup coconut syrup
1 cup coconut oil, melted
2 tsp vanilla extract

⅓ cup blackberries
⅓ cup raspberries
½ cup blackberries for the decoration

Cake tin diameter: 16-18 cm / 6-7 inches

Prepare the crust and place the almonds in a blender and blend until fine crust. Add dates and salt and blend until moldable dough. Cover the bottom of the can tin with a piece of parchment paper so that the cake is easier to remove later. Press the dough into the bottom of the cake tin. Prepare the filling.

Place the cashews, coconut milk, lemon juice, syrup, coconut oil and vanilla in a blender and blend until a very smooth mixture. Add a little bit of liquid, if needed, so that you get a smooth texture with no crumbs, but keep the mixture as thick as possible. Taste and add more sweetener, if you like. Pour half of the mixture into the cake tin and smooth out the surface with a spoon. Drop a handful of blackberries or raspberries here and there into the mixture. Place the raspberries into the blender and blend with the remaining mixture until smooth. Spoon the pink mixture on top of the white layer into the cake tin. Smooth out the surface with a spoon. Freeze for 2 hours or until solid. Take out of the freezer & remove from the cake tin when frozen. Let thaw for about 30-60 minutes before serving. Top with berries, pumpkin seeds/pistachios & coconut whipped cream drops.

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Vanelja’s Raw Carrot Cake
with California Raisins

Base:
2 carrots, peeled & chopped
1 ½ cups raw walnuts
½ cup California raisins
7 fresh dates, pitted
1 tsp vanilla extract
¼ tsp sea salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ cup almond flour

Frosting:
1 cup cashews, soaked for 1 hour & rinsed)
5 tbsp coconut cream
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

Grind the carrots into popcorn sized pieces in a food processor. Add California raisins, walnuts and dates, vanilla extracts, salt, cinnamon & cardamom and pulse to mix. NOTE! The batter should remain coarse and have a cake-like texture so be careful not to over-blend it until smooth. Pour into a bowl and stir in the almond flour. Line a 7-9 inch springform pan with parchment paper and scoop the batter in. Spread and press down evenly.
Add the cashews to a food processor or to a high-speed blender with coconut cream, lemon juice, syrup and vanilla. Blend until silky smooth. The icing should resemble cream cheese. If needed, add a little water. Spread the icing over the cake. Pop the cake in the freezer for 3 hours. Bring back to room temperature and remove from the cake tin. Let thaw for 30 minutes. Decorate and enjoy! Store in the fridge and use within a week.

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Gingerbread Sweetpotato Dream Cake

Well here’s a winter treat worth sharing. This creamy raw cake gets its surprising richness from sweet potato and gentle warmth from gingerbread spices. And lemme tell you that it is one heavenly union.

Made in collaboration with Electrolux Explore 7 blender and Asennemedia

As you may may have noticed from my previous blog post where I launched my new ebook Dreamy Season – Wholesome food for Holidays & winter, I’m kinda of a Christmas freak. Like I could actually eat Christmas related food the whole winter season and when it comes to Christmas recipes, my imagination seems to be endless.

One of my favorite nice cream recipes I’ve ever created is a gingerbread nice cream that has sweet potato in it. Homehow those two elements make a perfect match and I’ve been wanting to bring them together in some other dish too.

Gingerbread Sweetpotato Dream CakeElectrolux Explore 7 blender

The idea evolved when I got to test the new Electrolux Explore 7 blender. As the first thing I wanted to try with it was a smoothie. I’m kind of a smoothie nerd and my way to test a blender is to see how smooth it actually makes my smoothie. And I have to say I was kind of surpised. Blenders in this price group usually leave smoothies a bit grainy but this baby blended them smooth as velvet. Really nice job.

The second thing I wanted to test was a raw cake. The batter there is thicker than in a smoothie so it gives new challenges to the blender. Again, very nice, very smooth. One great feature in Explore 7 blender is that it’s designed in a way that though it makes mixtures smooth it doesn’t heat up the ingredients so it keeps everything fresh and the nutrients alive n´ kicking. It isn’t a blender for thick nut butters, raw cake crusts etc, but you can definitely make great soups, smoothies, raw cake batters, grind nuts and even make juice (!) with it. Plus it’s pretteehh.

Oh, and back to my sweet potato gingerbread matching mission. So when I challenged the blender with a raw cake I wanted to make something christmassy. Because of my christmas mania condition, you know. Then I remembered the heavinly union of the gingerbread and sweet potato in my nice cream and the idea was born. Also wanted to make a nut-free raw cake for a change, as people ask me about them constantly.

And it came one fine piece of cake, I have to admit.

Try it yourself to get yourself into Christmas mood and let me know how it resonates! And if the Explore 7 blender resonated, tune into my Instagram as I’m giving away one blender on my today’s IG post. See you there!

V

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Gingerbread Sweet Potato Dream Cake

Gingerbread Sweet Potato Dream Cake

(nut-free, plant-based)

Serves 2

Base

⅔ cup oat flakes (or for example hazelnuts)

4 tbsp maple syrup

1 tbsp coconut oil, melted

1 tsp gingerbread spice mix

pinch of sea salt

Filling

1 big sweet potato, peeled & steamed (or 1 ½ cup sweet potato puree)

½ cup coconut milk (kept in the fridge)

¼ cup coconut oil, melted (preferably mild taste)

2 ripe bananas, cut to pieces

5-8 tbsp maple syrup or some stevia

1 ½ – 2 tsp gingerbread spice mix (or 1 tsp ceylon cinnamon, ½ tsp ground ginger, ½ tsp ground cardamom)

  • 2 tablespoons almond butter, if you like

Dish size: 15 x 15 cm / 6 inches

Base

Place the oast or nuts into a blender and blend until crust. Pour the crust into a bowl and stir in maple syrup, coconut oil and salt. The mixture should be now easily moldable so that you can create a ball from it. Cover a dish with a parchment paper and press the dough onto the bottom of the dish.

Filling

Place the sweet potato cubes, coconut milk (the white thick paste) and coconut oil into the blender and blend until smooth. Add the rest of the ingredients into a blender and blend until smooth. Taste and add some of the spices or sweetness, if desired. Pour the mixture into the dish on top of the base crust. Freeze for a few hours until solid. Take pour of the freezer and let thaw for 15 minutes before serving.

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Blueberry Dream Cake - Raw cake by Vanelja

Well hello, babes! Finally it’s happening, updated Vanelja.com has opened its doors and welcomes you to take a tour. Though it took quite some time to get this open, it has been heart-warming to notice how many of you regularly uses the recipes on my site, as I have got tons of messages from people asking when all the material will be returning. So sorry you’ve had to wait for them, but happy to know you’ve missed my treats!

Blueberry Dream Cake by Vanelja

And now when the new site is open I’m also beyond excited to launch my brand new grocery: Blueberry Dream Cake by Vanelja. It is a treat that I absolutely ah-dore and I’m just so super duper happy to start offering my all time favorite raw cake to people. I get asked almost weekly if I do catering or if I take orders for my dream cakes, and now I can finally say YES!

And this one is truly a raw cake of my dreams. If I should pick only one sweet treat to consume for the rest of my life, it would be my Blueberry Dream Cake, most def, no doubt about it. It has such a mouth-watering taste with the pecan based crust with a hint of cardamom and the rich blueberry filling. The texture is creamy and fluffy yet the cake is very fresh because of the white layer with some hints of lemon in it. I honestly start salivating even now when describing it to you, haha. And what’s lovely about this Blueberry Dream Cake is that there is no coconut flavor that pushes through, which I feel is a problem in many raw cakes.

Blueberry Dream Cake - Raw cake by Vanelja

I’ve made my Blueberry Dream Cake in collab with Green Street, a big-hearted Helsinki-based provider for raw cakes and other healthy food. The cake will be out very soon, at 15th of May to be exact, and you’ll be able to buy it from certain retailers, supermarkets and cafés in Helsinki and Stockholm. Gonna list down all the retailers here on my site soon! And if you want to have a whole cake, preordering is open NOW and the first deliveries start 15th of May. If you have some parties coming up this spring and summer, like graduation parties, family get-togethers, brunches for friends etc. you can preorder the cake HERE. It is a great thing to serve for a big bunch of people as it is vegan, gluten free and naturally sweetened, so it fits to most diets and most occasions. I prefer it as a weekend brekkie, as it is perfect for cozy slow mornings.

The decoration of these photos are not included in the cake, but it has a beautiful pattern on the surface (which you can see here) so it can be served as it is, or  you can finish it for example with some blueberries or edible flowers.

Blueberry dream Cake brekkie

At the moment the availability of my Blueberry Dream Cake is limited only to Helsinki, Finland and Stockholm, but hopefully we’ll get the cake to wider reach too. Again, gonna be updating the retailers here on my site. And if you have a café and you’d think my Blueberry Dream Cake could match your selection, throw me a message!

But in the meantime, let me know how you like my cake and my new site! There are still some new features on their way + one surprise gift for you coming before the summer, so stay tuned – especially on Vanelja’s Instagram, as that is the place where I holler most often about my moves.

xo

V

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Healthy Christmas Cake by Vanelja

Hello friends! I thought I’d share this oh-so delicious and christmassy Gingerbread Coconut Bundt Cake recipe that got popular on my Instagram also here on my site, so that many of you’d find it.

Gingerbread Coconut Bundt Cake - vegan, gluten free and naturally sweetened.

I created this vegan & gluten-free cake with warm notes of gingerbread and juicy chuncks of dates originally for Risenta and have been preparing it several times already, as it is just sooo good and rich and delish. I try not to think about it too much now so that the cravings won’t hit me again or else I’ll find myself baking it again and eating it tomorrow the whole day…

But you go and make this! And let me know how you liked it!

Enjoy & Have a cozy Christmas!

V

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Healthy Christmas Cake by Vanelja

Healthy Christmas Cake by Vanelja

(vegan, gluten free, naturally sweetened)

Cake:

5 tbsp ground flaxseed
½ cup water
1 ½ cup Risenta almond meal
1 cup Risenta rice flour
⅓ cup coconut sugar
2 tsp baking powder
1 tsp ceylon cinnamon
2 tsp gingerbread spice mix
½ tsp cardamom
tiny pinch of sea salt
1 can (400 ml) full fat coconut milk
½ cup coconut oil, melted
5 fresh dates, pitted
5 tbsp coconut syrup
1 tsp vanilla extract
+ 5 fresh dates, pitted and cut to small pieces

Frosting:

3 tbsp coconut oil, melted
3 tbsp smooth peanut butter or white tahini
1 tbsp coconut syrup
1 tsp vanilla extract

On top:

Coconut flakes
hazelnuts

Cake mold:

0.4-0.5 gallons (1,5 – 1,8 liters)

Cake:

Preheat the oven to 350 Fahrenheit (175 Celsius) degrees. Grease the bundt cake mold with coconut oil. Mix the ground flax and water in a small bowl and leave to thicken. In the meantime prepare the cake dough.

Mix the dry ingredients in a big bowl. Place coconut milk, coconut oil, 5 dates, coconut syrup and vanilla into a blender and blend until smooth. Mix with dry ingredients. Add also the flax mixture you made and mix well. Stir in the date cubes. Pour the dough into the cake mold. Bake for 55-60 minutes. The cake is ready when a toothpick comes out clean. Take out of the oven and let cool for about 10 minutes and remove from the mold. Let the cake cool down totally. Frost and serve! The cake is at its best after one night in the fridge.

Frosting:

Mix the coconut oil, nut butter and vanilla in a small bowl. If the mixture goes too runny, keep it in the fridge for about 15 minutes, mixing it couple of times. Frost the cake and decorate with coconut flakes and nuts.

More recipes on Vanelja’s Instagram!

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Hiya Honey! Look what I’ve got for you today – A dreamy and creamy blueberry thyme raw cake –  A cake that can also be found on the cover of the latest THRIVE magazine. That’s right, babe, my cake is an actual cover girl! So sooo amazing! There’s also a four page spread & a feature of me in the magazine in where I share some of my food secrets + many many other great features and recipes of super talented recipe creators.

I first created this blueberry raw cake in the spring with a collaboration with a Finnish salad and herb producer Järvikylä when I made an adaptation of their thyme blueberry cake and during the summer the cake photo has become easily one of my most shared and liked IG posts ever and it has been so much fun to see people making their own creations of it and posting them on their pages and sharing them with me. The beauty and magic of Instagram.

To celebrate my cover photo I thought to share the recipe here on my site too – So here you go, my friend, go and enjoy these blueberry filled dream bites!

V

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(gluten free, dairy-free, naturally sweetened)

Base:

½ cup pecan nuts

½ almonds

7 fresh dates, pitted (or dried organic soft apricots)

a pinch of sea salt

 

Filling:

2 cups cashew nuts (soaked for 30 minutes & rinsed)

½ ripe banana

¼ cup coconut oil, melted

5-6 tbsp raw organic honey (or maple syrup or coconut syrup)

¼ cup oat milk or almond milk

fresh lemon juice from ½ lemon

1 tsp vanilla extract

½ cup blueberries

a handful of fresh thyme leaves

 

On top:

blueberries

fresh thyme

 

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place the almonds and nuts into a food processor or a high-speed blender and blend until crust. Add dates or apricots and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan. Prepare the filling.

Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. Taste and add some spices if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Sprinkle on some thyme leaves, serve and enjoy. Store in the fridge.

 

As seen on THRIVE magazine!

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When you combine the biggest food passions of our family into one creation, you get something like this:

Gluten-free and vegan chocolate pizza filled with sweet potato chocolate mousse, raspberries and peanutbutter.

Soooo heavenly. Won’t be missing the traditional Easter desserts this year!

Refreshing and luscious weekend to all you bunnies too!

 

V  

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Time to fulfil your wishes. Your nut-free wishes! Nearly every time I post a new sweet recipe I get messages from my lovely readers with allergies asking if it would be possible for them to prepare the recipe without nuts or almonds. Most of the times I have to disappoint them because nuts and almonds play such a significant role in many raw/health recipes, and the recipe just wouldn’t be the same if you substitute them with something else.

But now, my babies – now I have something magnificent for you! Something that is nut-free, raw, vegan, gluten free, dairy free and naturally sweetened, all at the same time. And delicious too! This one is truly a crowd pleaser.

And it doesn’t lay on coconut! Many times nut-free treats use coconut to get the creamy rich texture, but I know that the taste of the coconut doesn’t please everyone. And I have to admit that I don’t prefer a strong coconut flavor either and nowadays I use coconut in my recipes in veeery subtle ways so that the strong hippie vibe doesn’t push through. (All my love to hippies ♡)

So, therefore I picked a more neutral ingredient here that still gives a nice wholesome consistency. I picked chickpeas – le chick! Those brilliant little creatures that are so versatile, nutrient-rich and lovely. Then I accompanied them with fresh organic dates. Because dates are my no. 1 favorite sweeteners and they also add a nice little bonus to the texture and taste. I really could not survive without fresh dates in my kitchen.

Which brings to mind another quoestion I get asked a lot – Which dates do I use? Well, the ones that you can always find from my kitchen are fresh organic dates by Fontana that are sold in cardboard boxes in fruit ja vegetable section in supermarkets – at least here in Finland. I like the texture, the taste and the fact that they are organic. They are also easy to find because they are available very widely in the supermarkets – at least here in Helsinki. So I was very happy to pair up with Fontana with this post, because I actually use their dates A LOT.

And here’s my hot tip for a natural date sweetener:

Buy a package of fresh dates. Preferably organic. Take about 20 dates, take out the stones and place the dates in a blender. Add about 1 cup water and 1 tsp vanilla extract or ½ tsp vanilla powder, if you like. Blend until creamy and smooth sauce. Add more water, if needed. And if you like your sauce to be extra smooth, remove the date skins under a running water. Then pour the sauce inside a sealable clean jar. Now you have a lovely sweetener that you can use when baking in breakfasts or in any way you want. Store the date paste sealed in a fridge and you can use it easily for 2 weeks.

Now there you have it. Go ahead and make this date caramel paste & my Le Chick! Caramel Bars and serve them for example to your Valentine next week. Moi moi!

V

In collaboration with: Fontana organic dates

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New year, fresh winds! A new edition of my very first cookbook, It’s a Pleasure – Sweet treats without gluten, dairy and refined sugar (in Finnish: Kiitos hyvää – Herkkuja ilman sokeria ja gluteenia) has just came out in Finland with new recipes in it. 

I’m really excited that I had an opportunity to design new stuff for this title, as I feel that although the book came out already two years ago here in Finland, the subject is still very topical.

Well, actually I can’t think of a time when healthy yet delicious sweet treats would go out of style. At least they are very much trending in our household all the time. And it was only 3 months ago when the book came out in the US, so it’s great to blow some new wind to these sails also in Finland! (I know there might not be that kind of idiom in English, but you get the point.)

So cake, muffins, donuts, cookies, chocolates, candies, ice creams and other heavenly goods, all without gluten, dairy and refined sugar. Gentle yet effective ease for sweet cravings with 86 recipes. Pretty luscious package, if I may say. And you’ll recognice the new Finnish edition by the green stamp it has on the cover. 

To celebrate the new edition I wanna give away one copy of the new Finnish title to one lucky reader. All you have to do is drop a comment and say hello here in the comment field and I will pick a winner (located in Finland) on Sunday 22nd at 22.00. (10 pm)

Of course I don’t wanna leave you guys from other counties with empty hands, so I’m giving away one copy of the English title, It’s a Pleasure too. So eeeveryone can join! And please do!

Here is also one of the new recipes from the new Finnish edition: my current No.1 favorite raw cake, Raw Licorice Chocolate Mousse Cake, with a super soft and tasty filling and crunchy truffles. Enjoy, babes!

V

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(raw, vegan, gluten free, dairy free, refined sugar free)

Crust:

1 cup almonds

½ cup pecan nuts

5 fresh dates

3 prunes

3 tsp licorice root powder / licorice root extract powder

1 tsp vanilla extract

1 tsp anise powder

½ tsp sea salt

 

Filling:

1 cup cashew nuts (soaked for 1–3 hours)

1 cup coconut milk (room temperature)

6 tbsp coconut syrup or raw organic honey

1 tsp tamari soy sauce

1 cup raw cocoa powder

pinch of sea salt

5 tbsp cocoa butter (melted)

5 tbsp coconut oil (melted)

 

Chocolate Licorice Sauce:

2 tbsp coconut oil (melted)

2 tbsp raw cocoa powder

2 tbsp licorice root powder or licorice root extract powder

½ tsp vanilla powder

2 tbsp coconut syrup (or maple syrup)

a tiny pinch of sea salt

 

On top:

Small truffles made from the crust dough + black sesame seeds

raw cocoa powder

 

Tin/Cake mould size: 17 cm / 7 inches

 

Crust:

Cover the bottom of the cake mould with a parchment paper so that it is easier to remove later. Add the almonds and nuts into a blender and blend until fine crust. Add the rest of the ingredients and blend until a thick and sticky dough. Check the taste and add more seasoning if you like. Spoon out the dough and put into a bowl, taking aside about 4-6 tablespoons of the dough, from which you’ll later make the truffles. Press the rest of the dough firmly onto the bottom of the cake mould. Prepare the filling.

 

Filling:

Toss out the soaking liquid of the nuts and rinse the cashews in cold water. Place the nuts into the blender and add the coconut oil. Also add the syrup and tamari. Blend. Add the raw cocoa powder and salt. Also pour in the cocoa butter and coconut oil. Blend until a smooth thick mass. Pour the mass into the cake mould. Even the surface with a spoon. Place the cake mold into a freezer for about 2 hours or until it’s totally firm. In the meantime prepare the truffles and the sauce. When the cake is firm, take it out of the freezer, remove from the mould, dizzle some shosola sauce on and decorate with the truffles you’ve made. Serve and enjoy. Store in the fridge.

 

Truffles:

Prepare small balls from the dough crust you had set aside. Roll the truffles on black sesame seeds pressing them firmly but gently so that the seeds stick and cover the balls evenly.

 

Chocolate Licorice Sauce:

Add the raw cocoa powder, licorice powder, syrup and salt into the melted coconut oil. Mix well so that you get a nice chocolate sauce.

More healthy sweet treats: It’s a Pleasure cookbook

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Gluten-free, Vegan

 

6–8 pieces

 

1 ½ cups full fat almond flour/almond meal

½ cup coconut flakes / shredded coconut

7 tbsp flax meal

1 tsp baking powder

1 tsp ceylon cinnamon

½ tsp nutmeg powder

½ tsp ginger powder

¼ tsp cardamom

½ cup coconut sugar

a pinch of sea salt

½ cup grated carrots

2 tbsp orange zest (from organic oranges)

½ unsweetened apple sauce

1 cup water

½ coconut oil, melted

 

Frosting:

1 cup cashew nuts (soaked for 30 minutes)

5 tbsp full-fat coconut milk (the thick white paste of coconut milk can be kept in the fridge)

4 tbsp coconut oil, melted

1 tbsp orange juice

3 tbsp xylitol or coconut sugar

½ tsp vanilla powder

 

On top:

orange zest

ceylon cinnamon

nut crust

 

the pan: 2 l / ½ gallon foil casserole

 

The cake:

Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Combine the dry ingredients in a bowl. Grate the peeled carrot with a small/fine blade into another bowl. Add the orange zest. Add also the apple sauce, water and melted coconut oil. Mix. Add the dry ingredients from other bowl and mix well. Pour the batter into the casserole and bake about 40-45 minutes, until the surface has a nice tanned colour. Take the cake from the oven and let cool completely. The cake is very soft when taken out from the oven, but it will get firm when it cools. In the meantime prepare the frosting.

 

Frosting:

Take the soaked cashews, toss the water and rinse the nuts. Place the nuts into the blender. Take the coconut milk can from the fridge and scoop out 5 tbsp of the white thick mass from the can and put to the blender. Add the rest of the ingredients and blend until smooth. Add a drop of coconut milk so that the mixture is smooth, but still keeping it as thick as possible. The texture should resemble thick greek yogurt. Check the taste and add some spices or sweetness if you like.

 

Spread the frosting on top of the cooled cake. Place the cake into the fridge and let it thicken overnight.  The following day add some orange zest and sprinkle some cinnamon and/or nut crust on top of the cake. Serve and enjoy! Store in the fridge and use within 3 days.

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Crust:

  • 1 cup pecan nuts
  • 5-7 fresh dates, pitted
  • ½ tsp cardamom
  • a tiny pinch of sea salt

Filling:

  • 1 cup cashew nuts
  • ⅓ cup cacao butter
  • 3 tbsp coconut oil
  • ½-1 cup coconut milk (room temperature)
  • ¼ cup coconut syrup (or maple syrup)
  • ½ cup raw cacao powder
  • a tiny pinch of salt

Chocolate sauce:

  • 3 tbsp coconut oil
  • 3 tbsp raw cacao powder
  • 2 tbsp coconut syrup (or maple syrup)
  • a tiny pinch of sea salt

On top:

  • pecan nuts
  • raw cacao nibs
  • coconut flakes

Tin diameter:

  • 7 inches / 18 cm

Crust:

Chop the nuts in a blender. Add the dates and cardamom with nuts and blend into crumbly dough. Press on the bottom of the cake tin.

Creamy Filling:

Mix all ingredients in a blender until you have a smooth creamy mixture. If needed, add more coconut milk to get smoother texture but still keeping it as thick as possible. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin over the crust and put the tin into a freezer for 2 hours or until solid.

Chocolate sauce:

Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake.

Decorate with nuts, cacao nibs and coconut flakes. Try also fresh berries and n’ice cream! Serve and enjoy!

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3 INGREDIENT VEGAN APPLE PIE

  • 3 sweet apples
  • 1 ⅓ cup (3 dl) rolled oats
  • 4 tbsp melted coconut oil
  • +ceylon cinnamon on top

(pan size: 7 inches/18 cm)

Preheat the oven to 425 F/225 C degrees. Cut 2 apples into pieces and place into a blender. Puree until smooth. Add rolled oats and coconut oil. Blend well. Cover the bottom of a cake pan with a parchment paper and grease the sides. Pour the batter into the pan and spread evenly. Cut one apple into very thin slices and cover the surface on the pie with apple slices. Top with plenty of cinnamon. Bake in the oven for about 25 minutes or until the color is nicely golden and the sides and the surface look done and dry. Take it out from the oven and let it cool. Serve and enjoy! Store covered in a room temperature.

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Preparing time: 25 minutes

Cake:

  • 4 organic eggs
  • 10-15 fresh sweet dates
  • 1,5 dl raw cacao powder

Cake tin diameter: about 17 cm / 6,5 inches

Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!

CHOCOLATE MOUSSE FROSTING

  • 1 can (400 ml) full fat coconut milk (kept in the fridge)
  • 3-5 tbsp raw cacao powder
  • 1 tbsp organic honey (or coconut syrup)

Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.

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Muffins:

  • 1 ½ ripe banana
  • 3 tbsp peanut butter
  • ½ cup rolled oats
  • 3 organic, free range eggs
  • 1 tsp baking powder

Preheat the oven to 350 F degrees / 175 C degrees. Grease the muffin cups. Place all the ingredients into a blender and blend until smooth. Pour the mixture in muffin cups and bake for about 15 minutes. In the meantime prepare the caramel sauce and frosting. When muffins are ready, take them out from the oven and let cool. Spoon some frosting on top and pour on some caramel sauce. Serve and enjoy!

Peanut butter frosting:

  • 1 can full fat coconut milk (kept in a fridge)
  • 3 tbsp peanut butter
  • 2 tbsp organic honey
  • 1 ripe banana (sliced in small pieces)

Open the coconut milk can and scoop out the white thick paste in a bowl. Add peanut butter and honey. Whip until fluffy. Fold in the banana pieces.

Caramel sauce:

  • 7 tbsp coconut sugar
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • a pinch of sea salt

Place the coconut sugar and coconut milk in a pan. Stir gently on a medium heat until the mixture is well mixed. Let the sauce simmer on low heat for about 15 minutes until the sauce starts to thicken. Remove from the heat and stir in the vanilla extract and salt. Store in a glass jar in the fridge and use within two weeks.

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Gluten-free, paleo & dairy-free

1 cup almond flour

2 tbsp coconut flour

¼ cup tapioca flour/starch (or potato starch)

1 ½ tsp baking powder

½ tsp ceylon cinnamon

½ tsp cardamom

2 organic eggs or two flax eggs (great flax egg recipe here )

1 cup coconut milk or almond milk or oat milk

1 tbsp organic honey or coconut palm sugar

2 tbsp melted coconut oil

1 tsp vanilla extract

Mix the dry ingredients in a bowl. Take another bowl and add eggs, coconut milk, coconut oil and vanilla extract and whip gently until slightly foamy. Mix with the dry ingredients. Brush coconut oil into the surfaces of the waffle iron. Pour mixture onto hot waffle iron. Cook until golden brown or prepare waffles following the instructions of the manufacture. Serve with coconut butter and cinnamon or with banana slices, peanut butter and whipped coconut cream.

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MIXED BERRY OAT GALETTE

Crust:

  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • 1 tbsp psyllium earusk powder
  • ¼ cup butter (room temperature) (or coconut oil)
  • 1 organic egg (or ¼ cup water + 3 tbsp chia seeds)
  • 1 tbsp organic honey (or coconut syrup/sugar)
  • a pinch of sea salt
  • optional: 1 organic egg for brushing, which protects the surface from drying and helps to bind the texture.

Filling:

  • 2 cups fresh berries of your choice, for example a mixture of strawberries, cherries, blueberries, blackberries
  • 1 – 3 tbsp organic honey (or coconut syrup)
  • 1 tbsp tapioca flour or potato starch

1 egg for brushing (optional)

Preheat the oven to 200 C / 400 F degrees. Put the rolled oats, almond flour and psyllium powder into a bowl. Add butter and work the dough with fingers to make the mixture crumbly. Add egg (or chia gel which you’ll get after mixing water and chia seeds and let them sit for 5 minutes) and honey (or coconut syrup) and salt. Work the dough again with your hands to mix everything. Place the dough into a small bowl and put into a fridge for about 30 minutes. In the meantime prepare the filling.

Slice the berries and combine all the ingredients of the filling in a small bowl.

Take the dough out of the fridge and put it in between two baking sheets. Roll it into a circle and make it about half an inch thick. Pour the mixture in the center of the dough circle, leaving the sides empty. Fold the sides up. If the dough cracks in some places, fix them by pressing the dough gently with your fingers. Beat one egg in a bowl and brush the sides of the galette with the egg. Bake the galette in the oven for about 25 – 30 minutes until it get’s a nice golden tone. Remove from the oven and let it cool. Serve and enjoy!

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