Cakes – Healthy Choices by Sabine: Sugar-free and Healthy Dessert Recipes

Vegan Strawberry Cheesecake Bars

This delicious Vegan Cheesecake is filled with a creamy strawberry filling that you will love from the first bite. No-bake, easy-to-make, sweet and healthy version of Cheesecake that will fit any occasion. This is the perfect refreshing dessert that you can store in the freezer for up to 3 months and treat yourself to whenever you want something sweet, light, and creamy.

Why this Strawberry Cheesecake is so good?

It’s healthy or healthier than storebought or traditional cheesecakes because it’s refined sugar-free and the main filling is made from lighter ingredients such as yogurt, coconut cream, and cashews instead of calorie-rich cream cheese
It’s vegan and lactose-free, suitable for people with these diets
No bake and easy-to-make

How to store Cheesecake?

Store in the fridge for up to 5 days. Store in the freezer for 3 months. I recommend cutting the cheesecake into bars before freezing and before serving the cheesecake bars rest at room temperature for 30 minutes to 1 hour.

Tools:

High-speed blender and/or food processor
Square or rectangular jar or bowl that you can put in the freezer

TIME: 15 min preparation, 1-2 hours to freeze| SERVINGS: 10

Ingredients:

Base:

100g shredded coconut
100g cashews
10 soft and juicy dates

Filling:

200g cashews (soaked in a hot water for 2 – 4 hours)
200g coconut cream (thick part, canned)
100g plant-based yogurt
60g honey (adjust to taste)
10 big & juicy strawberries or more

Instructions:

Take a food processor or high-speed blender and blend together cashews, dates, and shredded coconut. If you don’t have a food processor, I recommend first blending cashews, then adding dates and coconut.
Take a square or rectangular far or bowl that you can put into the freezer. Line it with baking paper.
Spread out and press evenly the cashew, coconut, and date mixture.
Then take a blender and blend all other ingredients until you get a creamy cheesecake filling. Adjust to the taste strawberries and honey.
Pour over cheesecake filling.
Put the cheesecake in the freezer to set it up for 1 or 2 hours.
Cut in bars, if necessary let the bars rest at room temperature for 30 minutes to 1 hour.

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.

Make your body a better place, and choose healthy.

Vegan Chocolate Banana Bread

This is the best Vegan Chocolate Banana Bread recipe, you will ever have. Chocolate Banana Bread is incredibly soft, moist, fluffy, and full of sweet bananas and delicious chocolate. Can you imagine a super tasty dessert that is healthy, sugar-free, white wheat flour-free, and vegan? Yes, this healthy Chocolate Banana Bread is all that and more. This could be your favorite afternoon dessert with a coffee.

Banana Bread is one of the popular new desserts in the last year. I like to bake Banana Bread because it’s an easy recipe and I can use quickly all the remaining ripe bananas. This Chocolate Banana Bread is more delicate than classic because of the added chocolate. It’s still easy to cook and perfect dessert which to enjoy for many days.

Why this Chocolate Banana Bread is The Best?

Sugar-free
Vegan
Easy
Chocolate lovers will love this
Healthy
Filling
Perfect as gift
Naturally sweetened
Soft and fluffy

Pro tips to make Chocolate Banana Bread more delicious:

Use only very overripe bananas. Bananas are the key ingredient for this banana bread recipe, if the bananas will be riper, sweeter, and creamier, then tastier the banana bread will be.
Don’t over-mix the batter if you want to get Banana Bread fluffy and soft. Over-mixing can make it heavy and hard.
Don’t mash the bananas fully, leave the banana pieces or chunks in the batter, because they will make the bread juicier and creamier.
You can use any plant milk which you want such as oat, almond, coconut, etc. Pay attention to whether it’s sweetened or not to not over-sweeten the batter.
You can try to mix oat flour with buckwheat, it could work well.
You can add nuts to the mixture if you want or spread over with them The Banana Bread to get more crispiness.

How to serve Vegan Chocolate Banana Bread?

The secret serving method is to heat it before eating, then it’s super delicious and soft.
You can decorate the banana bread with any kind of your favorite fruits or berries.
You can spread out the peanut butter and berries over the slice of the banana bread.
You can top it with vegan ice cream. This could be the perfect delicate dessert.
You can use any kind of healthy fruit jam. You can top it with healthy homemade chia jam (use any kind of berries, add chia seeds, honey, and oil a couple of minutes, leave to cool).

How to store it?

You can store Chocolate Banana Bread in an airtight container for up to ~ 5 – 6 days in the fridge. You can freeze it as well, but before freezing cut into slices and divide it into portions.

Try these other healthy recipes: VEGAN BANANA BREAD , HEALTHY BERRY BREAD , VEGAN RASPBERRY MUFFINS

TIME: 10 min preparation, 45 baking | SERVINGS: 10 – 15 pieces

Ingredients:

4 big ripe bananas + 1 for decoration
200g out flour
2 tsp baking powder
3 tbsp agave syrup or honey
4 tbsp melted coconut oil
100g vegan/sugar-free chocolate
1/2 tsp cinnamon
30ml soy milk

Instructions:

Preheat the oven to 180°C, line a rectangle baking tray or loaf tin with baking paper, or grease it with coconut oil.
Take a large bowl and add all dry ingredients – flour, baking powder, and cinnamon. Mix all well.
In a different bowl add peeled bananas, mash them with a fork until you get a smooth mixture, but don’t mash the bananas fully, leave the small chunks.
Add to the banana mixture all wet ingredients – melted coconut oil, soy milk, and agave syrup. Combine the mixture.
Slowly combine both mixtures together, don’t over-mix the batter if you want to get Banana Bread fluffy and soft.
Take a baking tray, add 3/3 of the mixture, and 1/3 set aside in a different bowl.
Melt the chocolate at a very low temperature.
Add the melted chocolate to 1/3 mixture of the batter and mix it into.
Add the chocolate batter to the banana batter, with a teaspoon slowly mix it in or stir it, but nut fully just to get the chocolate layer in some places in the banana batter.
Cut the remaining banana lengthways into slices and top with them the banana bread by pressing into the batter.
Bake for 45 – 55 minutes until ready or toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Chocolate Banana Bread

This Chocolate Banana Bread is so soft, moist, delicious, and chocolaty. Chocolate and bananas are such a delicious combination, the soft and creamy bananas give a healthy sweet taste and the cocoa is a great addition to give the Banana Bread a light chocolate flavor. It will go perfectly with your favorite tea or coffee. Chocolate Banana Bread is easy to make and this is the best way how to use your ripe bananas.

Chocolate Banana Bread is:

Moist & soft
Vegan
Chocolatey
Filling
Easy to make

How to store it?

Store Vegan Chocolate banana Bread in an airtight container at room temperature for 3 days. You can also store it in the fridge for up to a week.

More similar recipes:

TIME: 10 min preparing, 1h baking SERVINGS:

Ingredients:

430g ripe banana puree (~ 4 medium bananas) + 1 for decoration
125g olive oil
150g coconut sugar
100ml soy or other plant-based milk
260g oat flour
Pinch of salt
2 tsp baking powder
1 tsp baking soda
60g cocoa

Instructions:

Preheat the oven to 170°C.
Line a rectangular baking tray or loaf tin with baking paper, or grease it with coconut oil.
Blend ripe bananas with milk or mash the bananas with a fork into a smooth mixture and add milk. Then add oil and stir it well again.
Take a large mixing bowl, and add all dry ingredients – flour, sugar, cocoa, baking powder, soda, and salt. Mix all.
Combine both mixtures, do not over-mix. If the dough looks too dry add a bit more milk, if too wet add a bit of flour. It can be affected by how soft, ripe, and juicy bananas are.
Pour it into the baking tray. Decorate with chocolate chips, chopped nuts, and sliced bananas.
Bake for ~ 1h until ready or the toothpick comes out clean.

Did you make this recipe? Please leave a like, send me a review, and mention @healthychoicesbysabine on Instagram

Juicy Apple Cake (Sugar-Free)

This is the perfect apple cake – juicy, fruity, and full of sweet apples. If you like apples, cinnamon, and cakes, then this recipe is for you. Sweet, moist and in the same time so soft cake, which will be the perfect dessert for autumn evenings with a warm cup of tea or any time you have a lot of apples at home and don’t know how to use them.

The cake is white refined sugar-free, lactose-free, light, juicy, and sweetened with natural sweetener – honey. Easy and super delicious cake for everyone and any occasion.

This Super Delicious Apple Cake is:

Lactose-free
Juicy & moist
Refined sugar-free
Naturally sweetened
Easy and healthy cake
Perfect fall cake

Tips and notes:

Try to choose the sweetest and juiciest apples to get the most distinct taste for Apple Cake.
Use the lemon juice for the apples don’t turn brown and retain their light color.
You can prepare oat flour yourself by blending oats until you get the consistency of flour.
You can replace oat flour with other healthier flour.
You can add chopped nuts to the cake batter, sprinkle the cake with almond flakes, and with more apple slices.

TIME: 15 – 20 minutes preparing, 45 – 50 minutes baking| SERVINGS: 10 pieces

Ingredients:

900g apples
190g oat flour
3 eggs
60g coconut oil
180g greek style yogurt (vegan/lactose-free)
130g honey
1 tsp cinnamon
2 tsp baking powder
2 tbsp lemon juice

Instructions:

Preheat the oven to 180°C.
Peel the apple, cut it into slices, and add lemon juice and cinnamon. Stir it.
Prepare the cake tin, grease it, or line it with baking paper and set them aside.
Take a mixing bowl, and add all dry ingredients – oat flour, baking powder, and cinnamon. Combine all well.
In another bowl, add all wet ingredients and use a hand mixer until you get a smooth mixture.
Combine both mixtures (you can still use the hand mixer) and add apple slices.
Pour the apple batter into the cake tin.
Bake the cake for 45-50 minutes at 180°C or until the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it on the Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Strawberry Cheesecake (sugar-free)

Creamy and light Vegan Strawberry Cheesecake will be the perfect summer cake for any occasion and celebration. This vegan cake is no-bake, refined sugar-free, and lactose-free. Easy to make with two main tools – blender and small saucepan.

Vegan and Sugar-free Strawberry Cheesecake

What are the ingredients? Which can be replaced?

Fresh or frozen strawberries – I used frozen strawberries, but you can use any other berries such as blueberries, cherries, or raspberries. This cake is the perfect summer cake if it’s possible to use fresh berries right from the garden.

Silken tofu is the main ingredient that will give the creaminess to the cake. You can replace it with cashews ~ 230g (soaked in a hot water for at least 30 minutes).

Honey is one of my favorite healthy sweeteners. I have used it a lot, because it contains a variety of nutrients, rich in antioxidants and has many other good benefits. You can replace it with agave syrup, stevia, or coconut sugar.

Coconut milk/cream (canned) is the most popular healthy ingredient for vegan cheesecakes, but you can try to use instead greek style vegan yogurt (sugar-free).

Agar powder is a vegan powder that helps to set the cake, but you can replace it with gelatin (non-vegan).

Sugar-free cookies are one the easiest ingredient to use for making the base of the cake. You can also make the base from oats, dates, and nuts, blending it all in a sticky mixture.

Coconut oil – This ingredient helps stick together the crushed cookies. You can replace half of it with peanut butter and/or plant-based milk.

This delicious Vegan Strawberry Cheesecake is:

Creamy, but light
No-bake
Lactose-free
Banana-free
Easy to make
Refined sugar-free
Healthy dessert
Dairy-free
Nut-free
Vegan
Eggless
Summer dessert

Check out other cake recipes:

TIME: 15 min preparation, 4 hours to set or overnight | SERVINGS: 10

Ingredients:

Base:

Sugar-free cookies
70g coconut oil (melted)

Filling:

400g fresh or frozen strawberries
350g silken tofu
100g honey
350ml coconut milk/cream (canned)
2 tbsp agar powder

Instructions:

Make the base. Blend or crush the cookies. Add melted coconut oil and stir together until combined.
Take a cake baking tin and evenly spread it over the cookie mixture, and press it.
Take a blender or food processor and add silken tofu, coconut cream, and honey. Blend all until you get a smooth mixture.
Take a pot, and add strawberries. Boil until they dissolve.
Add agar to the strawberry mixture, boil and stir it in and boil for 2 – 3 minutes until the powder is dissolved.
Now you have to do it all quickly to avoid agar hardening. Add the strawberry and agar mixture to the blender into the coconut and silken tofu mixture. Blend all until you get a smooth pink mixture.
Pour the mixture into the cookie base and put the cake in the fridge to set for at least 4 hours or overnight.
Decorate it with more strawberry sauce (boil berries with sweetener) or fresh fruits and berries.

If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Healthy Cherry Cheesecake (No-bake)

Delicious no-bake vegan and refined sugar-free Healthy Cherry Cheesecake with a creamy cherry filling, and crunchy cookie base will be the perfect summer dessert.

This cake is easy to make, because the main tool is blender where you process all the ingredients. Healthy Cherry Cheesecake with no baking has super creamy filling which sets up in the fridge in a couple of hours. Easy, delicious and healthy cake for any occasion.

What tools do you need to make this cake?

Blender or food processor (to make the cake filling)
Cake tin (I used 20cm)
A mixing bowl (to process the cookie mixture with coconut oil)

Notes and tips:

Instead of cherries, you can use strawberries, blueberries or other berries of your choice. You can use fresh or frozen berries, but defrosted and free of excess liquid.
You can use vegan plant-based or lactose-free Greek-style yogurt with no additional sweeteners to retain the natural taste of the cake. Coconut oil is the main ingredient for setting the filling in the fridge. This is the secret ingredient that helps to set the vegan cheesecake without agar-agar or gelatin. 
Cashews make the cake creamy. Soak cashews in hot water at least 10 minutes before using. The more you will soak the cashews the softer they will get and will be easier to blend them.

Healthy Cherry Cheesecake is:

Creamy
No-bake
Lactose-free
Banana-free
Easy to make
Refined sugar-free
Healthy dessert
Vegan

You may also like these creamy cake recipes:

Ingredients:

TIME: 15 min preparation, 4 hours to set | SERVINGS: 8

Base:

200g sugar-free cookies
70g coconut oil (melted)

Filling:

230g cashews (soaked in a hot water for at least 30 minutes)
110g lactose-free greek or plant based yogurt
75g coconut oil (melted)
150g cherries
80g agave syrup or honey (adjust to taste)

Instructions:

Make the base. Blend or crush the cookies. Add melted coconut oil stir together until combined.
Take a cake baking tin and evenly spread over the cookie mixture, press it.
Take a blender or food processor and add all ingredients – cashews, yogurt, coconut oil, agave syrup and cherries. Blend all until you get a smooth mixture.
Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours.
Decorate with more cherries or fruits.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine