healthy cake – Page 2 – Healthy Choices by Sabine: Sugar-free and Healthy Dessert Recipes

Vegan Banoffee Cake

This cake is like a sweet dream, crunchy cookies base covered with airy whipped cream, and loaded with sweet bananas and creamy peanut butter. Who could resist? Easy, sweet and so delicious Banoffee Cake will suit every occasion. It’s refined sugar-free, vegan, and lactose-free.

This Vegan Banoffee Cake is:

Sweet
No-bake
Airy
Creamy
Vegan
Easy to make
Refined sugar-free

What tools do I need to make this cake?

Hand mixer
Large bowl
Cake tin

What ingredients can be replaced in this recipe?

Peanut butter: You can replace with any other creamy nut butter.

Whipping cream: You can use other vegan or regular whipping cream.

Agave syrup: Can be replaced with honey, maple syrup or stevia, coconut sugar, cane sugar.

You may also like these cakes recipes:

TIME: 15 min preparation, overnight to set up| SERVINGS: 10

Ingredients:

200g sugar-free cookies
60g coconut oil (melted)
2 big bananas
60g creamy peanut or other nut butter
250ml oat or another vegan whipping cream
50g agave syrup or honey
20g vegan chocolate
2 tbsp lemon juice (squeezed from 1/3 of lemon)

Instructions:

NOTE: If you want to eat a cake right away, or do not want to wait that many hours, then take a glass bowl or bowl with the edges and make a cake in it and enjoy it as a dessert right away.

Blend or crush the cookies. Add melted coconut oil stir together until combined.
Put the cookie mixture into a cake tin, evenly spread over and press it.
Peel and cut the bananas into slices, add lemon juice and mix well. Lemon juice will help them not turn black and dark, and avoid discoloration.
Spread the banana slices over the cookie base evenly.
Cover the bananas with creamy peanut butter.
Take a larger bowl, add whipped cream, and agave syrup. Whisk with a hand mixer until the mass is doubled and airy.
Pour the whipped cream over the banana layer and refrigerate overnight to allow the cream to set. The top layer of the cake can still be liquid and creamy, but it’s acceptable.
Decorate the cake with chocolate shavings.

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.

Vegan Snickers Cake

This amazingly tasty Vegan Snickers Cake has all the man ingredients that give the taste of this super popular bar – caramel, peanuts, and chocolate. The best of this Snickers Cake is that it’s naturally sweetened. The main sweeteners are dates and agave syrup. What can be better to eat the sweetest cake without a doubt about unhealthy ingredients in it which can affect badly on health and body?

Vegan Snickers Cake is sweet and chocolatey, loaded with crunchy peanuts, sweet caramel, and creamy filling. Snickers Cake is vegan, refined sugar-free, with only natural sweeteners.

A a few tips for making this cake super delicious:

Soak the dates in a hot water for at least 10 to 30 minutes before blending. The more you will soak the cashews the creamier they will get and will be easier to blend them.
To prevent the chocolate from breaking while cutting the cake into pieces, keep the knife in warm or hot water beforehand.
Use only canned and thick part of the coconut milk, that’s the creamier and the most appropriate consistency for the cake filling.
Try to use qualitative, sugar-free, and natural peanut butter to avoid unhealthy ingredients and sugar.
When making the filling, be patient and blend all ingredients well until you get it super smooth and creamy.
I like to use only unsalted and raw peanuts, but you can use salted peanuts as well, it could give a more specific salty taste.
My favorite plant-based milk lately is oat, but you can use any other sugar-free plant milk.

This super tasty Vegan Snickers Cake is:

Lactose-free
Refined sugar-free
Banana-free
No-bake
Sweet and tasty
Naturally sweetened
Taste as snickers
The perfect cake for any special celebration

How to store Vegan Snickers Cake?

Store the cake in the freezer, but before serving let the cake to uncool for 15 – 30 minutes to get it cremier, but you can eat it as an ice-cream cake as well.

You may like these cakes recipes:

TIME: 15 min preparation, 2 hours to set or overnight | SERVINGS: 8 – 10

Ingredients:

Base:

200g sugar-free vegan cookies
50g coconut oil (melted)

Cake filling:

200g cashews (soaked in a hot water for at least ~ 30 minutes)
250g thick coconut milk (canned)
70ml oat or other plant milk
1 tbsp peanut butter
60g agave syrup (you can adjust it to your sweet tooth)
50g unsalted peanuts (roasted in a pan or oven)

Caramel layer:

100g dates
50ml oat or other plant milk
1 tbsp peanut butter

Chocolate layer:

100g vegan sugar-free chocolate
1 tbsp coconut oil
50g peanuts (roasted in a pan or oven, chopped)

Instructions:

Blend the cookies with melted coconut oil.
Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it.
Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture.
Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours.
Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel.
Remove the sides from the cake tin. Spread over the caramel layer evenly.
Melt the chocolate with coconut oil on a very low temperature.
Cover the cake with chocolate layer, sprinkle it with chopped peanuts.
Put the cake in the freezer to get it firm at least 1 hour.
Cut the cake into pieces, but before serving let it to uncool and get creamier for ~20-30 minutes or eat right away as an ice-cream cake. 🙂
Store in the freezer.

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

I will really appreciate your support. 🙏

Light Yogurt Lemon Cake

Simple cake recipe with only a few main ingredients. Light Yogurt Lemon Cake is easy-to-bake, creamy, and firm with a fresh taste of lemon.

What are the man ingredients?

Eggs – This isn’t a vegan cake, and you will need 4 regular eggs.
Sweetener – I chose coconut sugar, you can choose your favorite healthiest granulated sugar option.
Yogurt – You can choose a good quality greek style or plain lactose-free yogurt (sugar-free). I’m lactose intolerance so I’m always choosing lactose-free products.
Cornflour – You can choose regular cornflour. Cornflour will help to get the cake firm.
Lemon – This ingredient will give the cake a specific fresh lemon taste, you can skip this ingredient if you don’t like the taste of lemon.
Baking powder – You can choose regular baking powder, this will help the cake to bake better and get the best consistency.

You may also like these recipes:

TIME: 10 min preparation, 40 – 45 minutes baking | SERVINGS: 10 pieces

Ingredients:

4 eggs
400g greek/plain lactose-free yogurt
90g – 100g coconut sugar (you can adjust it to taste)
1 tsp baking powder
50g cornflour
1 lemon (optional – gives the taste of lemon)

Instructions:

Preheat the oven to 175°C degrees.
Separate egg whites from yolks. Mix the yolks and sugar with a whisk or electric hand mixer until you get the fluffiness.
Add yogurt, cornflour, baking powder, and grated lemon peel to the whipped mixture. Combine until smooth.
In a large mixing bowl with an electric mixer beat the egg whites until you get a thick and foamy mixture, add a 1/2 teaspoon of lemon juice, and beat a bit more.
Add the whipped foams to the yolk and yogurt mixture and combine gently.
Line the cake tin with baking paper and pour it into the mixture.
Bake the cake for 40 – 45 minutes at 175°C.
You can decorate the cake with fresh berries and fruits. Enjoy. 🙂

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

I will appreciate your support. 🙏