This is an egg, dairy, and gluten free vegan cake! You don't need to be good at frosting a cake! I'm going to show you how to make a healthy strawberry shortcake. I tried not to use food allergens as much as possible😊 by Ago
(1 15 cm circle cake)
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◇Tools
Oven
Bowl
Whisk
Sifter
15 cm cake pan
Blender or mixer
Knife
Cutting board
◇Ingredients
--Sponge
70 g of rice oil
1 tbs of baking powder (12 g)
--A
160 g of unsweetened soy milk
70 g of beet sugar
3 drops of vanilla extract
--B
120 g of rice oil
30 g of almond flour
30 g of corn starch
--Soy cream
200 g of unsweetened soy milk
200 g of rice oil
40 g of beet sugar
1/2 tbs of lemon juice
--Decoration
1 package of strawberries
◇Instructions
--Sponge
1. Preheat the oven to 180℃. Line the cake pan with parchment paper.
2. Put A in a bowl and whisk them together. Keep whisking as you stream the rice oil.
3. Sift B in 1. Mix it together with a whisk.
4. Sift the baking powder in 2 and whisk it quickly.
5. Pour the batter into the cake pan. Bake it for 20 minutes at 180℃. After that, reduce the temperature to 160℃ and bake another 10 minutes.
6. Once it's baked, tap the cake pan to prevent from shrinking.
7. Remove the cake from the pan and cool it.
--Soy cream
1. Put the all ingredients in a bowl and blend them well until it become white.
--Decoration
1. Slice the sponge into 3 pieces. Leave 10 strawberries for the top. Slice the rest of the strawberries lengthwise.
2. Put the cream on 2 of the cake slices and put 1/3 of the sliced strawberries.
3. Stack 2 together. And put the top on the cake.
4. Put the rest of the cream on 3 and decorate with the whole strawberries.
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Негізгі бет 【Vegan】Egg, Dairy, and Gluten Free Strawberry Shortcake!【Party Kitchen for Cooking Recipes🎉】
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