desserts

This vegan vanilla cheesecake is very light and gluten-free. I added plant based vanilla yoghurt to the tofu filling, but coconut yoghurt is also okay - then add a little more ground vanilla or two vanilla pods. Thanks to tapioca (or potato) flour and apple mousse the dough will not crumble too much.

I decorated the cake with a ready (purchased) lemon zest (top), coconut flakes (sides) and mint leaves, so that their juicy green colour will put you in the springtime mood :)

I added low fat cocoa powder (11%) to the glaze, but other cocoa is also okay.

Delicious and crispy, perfect for coffee, tea and cocoa, for work and for a trip, actually for any occasion, but especially on Valentine's Day ;) And the most important thing, the cookies are made with sugar. Oh yes! Sugar is coming back into favour, because after two years experience I must admit that there is no better sweetener in the universe than sugar. And the white wheat flour shouldn't be demonised. Surely, everything within reason and in moderation. I still use the whole grain products, and agave and date syrup are still my favourite sweeteners, while xylitol and other types of sweeteners such as erythritol are not any more.

Frozen dessert is a perfect idea for hot days when you need to cool down. Sweeten the dessert depending on the sweetness of strawberries - I suggest checking the sweetness during preparation of the dessert. My strawberries were quite sweet, so one banana was more than enough. You can sweeten the coconut milk with e.g. agave syrup, but if you do not like sweet desserts, just skip this ingredient and enjoy the natural sweetness of coconut milk. Instead of strawberries, you can of course use other fruits, e.g. mangoes, blueberries, raspberries, cherries.

I prepared the tofu cheesecake with sour cherries for Mother's Day this year. It is delicious, light but calorific ;) You can prepare the cake with ordinary tofu, but it's worth using the silken tofu, which will make the mass more creamy. The cake is not very sweet because it is sweetened with a small amount of xylitol, but if you want it to be sweeter, simply add a different sweetener, such as sugar or agave syrup. It is not necessary to add black salt and vanilla, but it is worth adding them to improve the taste. For those who count calories - one piece (I divided the cake into eight pieces) has 458 kcals. However, if you divide it into more pieces, there will be less calories in one piece, of course. The whole cake has 3664 kcals.

This month we're celebrating the first birthday of our blog. It's hard to believe that a year has passed since the first recipe appeared on the blog, and it was a gingerbread layer cake. This time we also serve a layer cake for obvious reasons.

For the birthday cake I chose simplicity and a nice combination of sour cherries and chocolate. The sponge cake is cocoa, while the cream is based on the solid part of coconut milk. I prepared two sorts of cream. To the first one I just added sour cherries, and the second one is a stracciatella cream.

On the first birthday of the blog, I hope it continues to develop itself in the right direction, and the dishes and sweets from Vega are even healthier and even more delicious.

This apple pie is probably the easiest cake to make that I know. It can be prepared without the refined sugar, and it’s delicious anyway. Besides, it can be modified in many different ways, which applies to both flour and semolina as well as fruit. In the traditional recipe for this apple pie, the basic ingredients are wheat flour, semolina and a large amount of refined sugar, but it’s possible to make this cake gluten-free and without the refined sugar. You can sweeten the apple pie with blended banana or blended dates (then add them to the grated apples). You can also add raisins and very sweet apples, so that you don’t have to sweeten the cake with sugar, because it’s sweet enough then. Try also to prepare this cake with apples and pears – it’s really delicious, maybe even more yummy than with only apples.

This apple pie is the second dessert, which I decided to prepare with the floral-herbal sugar and I must admit that this sugar works great in fruit desserts. As previously mentioned, you don’t have to use it too much.

If you want to sweeten your life a little bit, but you are on a diet or can't eat sweets with refined sugar, I recommend healthy oat flake cookies with nuts and raisins, which I sweetened with sugar made from flowers and herbs. This sugar is my great discovery of the year 2021. It has only 0,1 calories per serving and a low glycemic index, but it still tastes very pleasant and can match the taste and the sweetness of ordinary refined sugar. I am very happy about this discovery and I can't wait to try this sweetener in all kinds of desserts. Give it a try and let me know if you share my enthusiasm.

These are the ingredients of the floral-herbal sugar: juice concentrate of arenga flowers, citron extract, cornflower petals, lotus petals, rose petals, sweet chili, safflower petals, hibiscus petals, natural vanilla aroma (contains vanilla fruit), root of a beetroot, cardamom seeds, orange peel, sunflower petals.

I prepared this delicious raspberry cream cake for Mother's Day this year. It is a perfect idea to express love in a sweet way. This cake is womanly, subtle, light, tender and melts in the mouth. My mum was delighted!

This time I decided to bake an aquafaba sponge cake, but you need a lot of patience, it really pays off, because the sponge cake is very light and fluffy. To prepare the cream, I once again used millet, because it is my favorite and a very nutritious semi-finished product for preparing all kinds of sweets, especially cake creams.

It's time for a dessert! It should be very sweet of course, and the chia balls with bananas and dried apricots are just like that. I recommend them to all foodies who need very sweet taste experiences. I added fried bananas to the chia balls, but you can go a healthier path and just cook them in a little water for a while. Obviously you can make it raw by adding raw bananas and a little more lemon juice to preserve them in a natural way and to stop the process of browning and spoiling. The strong point of this dessert are the chia seeds, which are known for their nutritional properties and health benefits.