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Flourless Mini Orange - Strawberry Cakes with vegan Sour Cream [Glutenfree]

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Even as a seasoned vegan backer you make surprising and wonderful discoveries from time to time. One being vegan sour cream or in German we call it Quark. It is a lot heavier than normal yoghurt and is used to make creamy cakes or can be eaten on its own. I love this sour cream I have used it for so many vegan recipes or even to make vegan cheesecake.

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Unfortunately, Strawberry season has not yet started in Austria. From now till about May to June Strawberries are imported from Italy and Spain. I’m not a big fan of imported fruits and vegetables due to a horrible ecological footprint and all kinds of other problems that come with importing food kilometres away from where they grow.

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Therefore, this will probably be the last Strawberry post until May when fresh and local Strawberries hit the markets. I made these Minicakes because I was craving some super healthy recipe that I could eat guiltfree after working out for a couple of hours in the fitness studio. These Minicakes have no flour in then and no sugar. Dates are a wonderful sweetener because they are completely natural but a powerful sweetener. I always suggest to take a few 100 g of Dates and shred them in the mixer until you have mousse. You can store the Date mousse in the fridge for about 1 -2 weeks. Date mousse is much easier to process in any backing recipe, a lot better than whole dates. As always I hope you enjoy this recipe & have fun backing.

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Flourless Mini Orange - Strawberry Cakes with vegan Sour Cream [Glutenfree]

Recipe Type

:

Vegan Bakes

Cuisine:

Dessert

Author:

A Sweet Point of View

Prep time:

12 mins

Cook time:

25 mins

Total time:

37 mins

Serves:

6

These Minicakes have no flour in then and no sugar. Dates are a wonderful sweetener because they are completely natural but a powerful sweetener

Ingredients

  • 80 g Applesauce

  • 160 g Almond flour

  • 105 g Date mouse

  • 100 ml Aquafaba/Chickpeabrine

  • 1 package backing soda

  • 1 teaspoon apple cider vinegar

  • 1 pinch of salt

  • 80 g Strawberries

  • 1 grated Orange

  • 180 g vegan sour cream

Instructions

  1. Blend the Almond flour in the blender to achieve a finer consistency, then sift the flour into a bowl and add the backing soda and salt. Then add all the other ingredients.

  2. Mix the Chickpeabrine until it turns white and foamy and add a pinch of salt.

  3. Fold the Aquafaba into the bater and back the cakes in 6 small cake forms at 180Β°C for 25 Minutes.

  4. Let the Cakes cool and mix some Agavesirup into the vegan Sour Cream and dabble as much as you want on the cakes. Top them with a Strawberry and enjoy.

3.5.3226

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