This is the first video about my healthy carrot cake with a salted caramel cheesecake inside. In total, I made two videos - Day 1 and Day 2. This cake is not only vegan (no eggs, no dairy) and gluten-free, but it is also with natural sweeteners like coconut sugar, maple syrup and dates.
I recommend to make this cake 2 days. And I tried to provide you not a simple and fast youtube video but something similar to master class.
Also, I prepared for you 13 pages of detailed instructions in printing form.
*** Free download is via this link: www.myplantcak...
In the file you will find:
13 pages of step-by-step instructions to make your time at the kitchen faster and easier
- recommendations to plan your baking time
- shopping list/all ingredients for the whole cake
- substitution list
- equipment and tool list
- cake sketch for printing
- whole process in details and pictures
- recommendations regarding serving and plating
- shelf life information
Information about my healthy vegan online cake school is here:
www.myplantcak...
Day 2 of this cake: • Healthy Vegan & Gluten...
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Today we will make:
1) vegan and gluten-free carrot cake sponge with coconut sugar
2) candied walnuts in maple syrup
3) cashew cream for filling with maple syrup
4) frosting with monk fruit extract and without any artificial white colorings
Next Day 2 about date caramel, salted caramel cheesecake, assembling and decoration please watch in the next video.
Recipe:
Carrot Cake sponge, for 2 inches x 2 cake pans
2 tbsp ground flaxseeds + 4 tbsp water
1/2 cup + 3 tbsp (165 ml) full fat coconut milk
1/2 tsp apple cider vinegar
1/4 cup (60 ml) Apple sauce
3 tbsp (45 ml) Maple syrup
2 tbsp (30 ml) Coconut oil, melted
1 tsp Vanilla extract
3/4 cup (120 gr) Brown rice flour
3/4 cup (85 gr) Almond flour
1 1/2 tbsp (15 gr) Tapioca flour
3 1/2 tbsp (40 gr) Coconut sugar
2 tsp (2 tsp) Cinnamon
3/4 tsp baking powder
1/2 tsp Baking soda
1/8 tsp Nutmeg
pinch Salt
1 1/2 cup (100 gr) carrots, grated
1/4 cup (25 gr) walnuts, chopped
Candied Walnuts:
1 cup (100 gr) walnuts
1/3 cup (60 ml) maple syrup
Vanilla Cashew Cream for Filling
1 cup (140 gr) raw cashews, soaked minimum 2 hours
3 tbsp (45 ml) maple syrup
1/3 cup (60 ml) coconut oil extra virgin, melted
20 gr raw cacao butter, chopped and melted
1/3 cup + 1 tbsp (75 ml) full fat coconut milk
2 tsp vanilla extract
2 tsp lemon juice
pinch of salt
Frosting Cream
1 cup + 1 tbsp (165 gr) raw cashews, soaked minimum 2 hours
1 cup (96 gr) monk fruit extract, or erythritol, or 1/2 cup maple syrup
60 gr raw cacao butter, chopped and melted
1/2 cup (120 ml) full fat coconut milk
2 tsp vanilla extract
1 tbsp lemon juice
pinch of salt
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Welcome to My Plant Cake world:
Instagram / myplantcake
With big love,
Olga.
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