Thanks to a friend who made a (very similar) cake for my birthday, I really got inspired and was excited to experiment with vegan cheesecakes again. Dankeschön, Sean! And here’s what I made with the help of his recipe for my birthday celebration at home – a double-grandma-approved, vegan berry cheesecake which even has some healthy ingredients in it. It’s my favourite cake at the moment – I hope you like it, too!
Oh, it’s been a while since my last post… The last weeks have been busy and exciting – my first cake sale at the Voodoo Market, Christmas preparations and actually going home for Christmas, moving in with my boyfriend, New Year’s and then I’ve been off to a week of snowboarding in Austria. Well, to sum it all up, here are some pretty pictures for you.
As I’m writing this post, there’s a wonderful pink and purple sky outside – perfect time for a quick and healthy, fruity and creamy pink dessert! From September to November, figs are sold everywhere in German shops, fresh from nearby France. So I grabbed a pair to combine them with berry sorbet and soy-yoghurt. That’s it!
After trying these, you’ll wonder why you ever baked a cake in the oven. And why you used sugar. And white flour. And not fresh, raw ingredients that are actually good for you and taste amazing. I made these delicious avocado chocolate cupcakes for my family when I was home last week.
I was asking myself how to name this creation of a breakfast dish I have almost every morning – I think the actual name sums it up best: It’s richer than a shake, creamier than a muesli, healthier than custard and crunchier than mousse. So just try it and enjoy how good it is for you – and if you find a suitable name for it, please let me know ; )
vegänsch. 