If you haven’t seen my first recipe for a chocolate slice with vanilla buttercream using bean buttercream you definitely should check this out. This vegan buttercream is so close to real thick buttercream but without all the cholesterol and dairy. It’s like aquafaba – you only believe the magic once you have tried it yourself. In the same way it is so fascinating to watch a mixture of beans and some additioanl ingredients turning into a thick vegan buttercream.
For this recipe I used canned fava/butter beans as the cans are so easy to store and I can whip up a cream whenever I feel like without spending hours in the kitchen boiling beans. If you use the canned version too don’t throw out the water – it’s the precious aquafaba which you can turn into meringues or fluffy desserts.
This is quite a special occasion cake I would say. Firstly, it looks super decadent and it consists of 3 different layers that require a bit of effort (but it’s very well worth it!). The base layer is my go-to-cheesecake with a pink dragonfruit twist, followed by a fruity nectarine layer (you could use peaches as well but I recommend removing the skin). Top the cake with bean buttercream and peanut butter drizzle! Give it a try, you won’t be disappointed!
Pink cheesecake base (12cm springform)
- 40g coconut flour
- 1/2 tsp ground vanilla
- 50g natural cashews (soaked in water)
- 1 tbsp coconut oil at room temperature
- juice of half a lime
- 1/4 cup agave syrup
- pinch of salt
- 1 tsp dragonfruit powder (I use JustBlends)
For the pink cheesecake layer blend all ingredients in a high speed blender/food processor until smooth. Line your springform with parchment paper and pour in the pink cheesecake dough. Smooth the layer with a spoon or spatula. Transfer to the fridge while preparing the Nectarine Layer.
- 4 nectarines (chopped without the stone)
- 1/2 tsp vanilla paste
- 1 tsp xylitol (sifted)
- 1 tsp guar gum (sifted)
- 3 tbsp maple syrup
- 1 tsp maca powder
- pinch of salt
- 3 tbsp coconut flour
For the Nectarine Layer blend the necatrines until super smooth. Add the vanilla paste and maple syrup. Remove from the blend and trasnfer into a clean bowl. Now add the remaining ingredients with the coconut flour being the last one to add. Grab your cake tin from the fridge and pour in the nectarine layer again smoothing out with a spoon. Return to the fridge. Now it’s time for the Peanut Butter Bean Cream!
Vegan Peanut Butter Bean Cream
- 2 cups fava beans
- ½ tsp ground vanilla
- 1 cup almond milk
- 4 tbsp maple syrup
- ½ tsp salt
- 2 tbsp peanut butter
Blend all ingredients together in your high speed blender/food processor except the peanut butter. The texture should become quite thick-ish creamy the more you blend. Pour the cream into a bowl. Now add the peanut butter to the cream, don’t overmix just sort of swirl it in a bit – you still want to see the cream and peanut butter as separate textures. Spoon onto your cake. Decorate with truffles, dried fruits and a good drizzle of more peanut butter etc.
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it ♥