This cake recipe is one of the best cakes ever created by me.
It has delighted the senses of dozens of people I know, on different occasions and always at anniversary it was considered a hit.
In addition, nobody could believe that it does not contain eggs or milk! This cake recipe is easy to prepare and it is delicious!
- Ingredients (for a round cake with a diameter of 11 inches)
-1 vanilla pod
– 2 tablespoons of lemon juice
-6 tablespoons of aquafaba
-1/3 cup of oil
-1 cup ok milk plant
Mix all ingredients in a bowl. In another bowl combine the following:
-2 cups of flour
-1 pinch of salt
-1 teaspoon of baking soda
-3/4 cup brown sugar
-3 tablespoons of powdered carob
Pour the wet ingredients over the dry and mix it well with a spatula.
The composition is poured into a lined tray with and a baking sheet then it is baked in preheated oven at 180 degrees, for 30-35 minutes or until toothpick test pass (it needs to come out dry when the cake is pierced).
Leaf leave to cool slightly in the pan, then remove to a rack to cool completely.
-360 g of berries
-130 g of brown rice
– 165 ml of coconut cream
-2 tablespoons honey candied
Also, you will have to cook the rice well, then you must drain it and leave it to cool.
Place all the ingredients in blender and mix it to give it a homogeneous cream.
-1/4 cup of aquafaba
-sugar / xylitol on your own taste
-1/4 teaspoon cream of tartar
– Natural vanilla powder (not vanilla esence)
Next, you will have to Put the Aquafaba in a bowl and mix it with a hand mixer until it is foaming slightly.
Add cream of tartar and continue to beat. When the foam is hard, gradually add powdered sugar and vanilla.
Of course, the meringue should be well congealed and not falling from the bowl when it is turned upside down.
The counterpats is divided in two and filled with cream.
Topped it with meringue.
Powder it with carob powder.