This vegan raspberry cake is a perfect option to serve as a dessert at a meal or party. The raspberry is very rich as filling, combines perfectly with the vanilla sponge cake and provides an aroma and fruit and summer touch to the cake. All the ingredients that I have used in recipes for the preparation of this vegan raspberry cake are of plant origin, therefore, it is suitable for allergic to dairy and egg.
| 🚻 12 Diners | 🕘 8h | 🍵 Post | 🤯 Medium Disturbance |
| Ingredients to make vegan raspberry cake: |
| For cake :: water cups (480 milliliters) 1 pinch of salt | For the filling :: 400 grams of frozen raspberries 5 tablespoons of corn starch or 1 can of coconut milk fruta to taste to decorate ¼ cup of grated coconut (25 grams) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan raspberry cake:
1. Prepare the cake of the vegan raspberry cake first of all, mixing the flour, the sugar and the bicarbonate in a bowl.
2. Form 3 holes in the flour and pour the oil into one of them, in another vanilla and in the last vinegar. Put the water on top and beat with the manual or electrical rods until all the ingredients are well mixed.
3. Preheat the oven to 180 degrees and grease and flour a round cake mold with removable edges. Pour the mass of the vegan cake of red fruits in the mold and bake the cake for 40 minutes or more depending on the oven. Check by clicking the center with a stick if it is ready.
4. Let the cake cool and then cut it in 2 or 3 plates depending on the size of the mold you use. If it is a small mold the cake will be thicker and you can cut it into 2 or 3 plates to your choice.
5. To make the filling put a pot with raspberries and sugar, it often stir so that it does not burn. Being frozen raspberries, they are going to release quite a lot of water, when the liquid reaches boiling, incorporates the agar powder agar, removes the corn starch dissolved in a little amount of cold water. Cook the vegan raspberry cream for 12-15 minutes and let it cool a little. Then pass it for a strainer and put the solid part in the blender glass. Crush gradually adding the liquid that we cast until a thick and soft mixture is. You will need approximately half of the liquid. Reserve the other half and keep the filling in the fridge for several hours to solidifies and thickens. It should be like a soft jelly.
6. Place the first sponge cake and with the raspberry fluid that you had reserved to click it so that it is not dry.
7. Spread the filling on the sponge cake leaving half a centimeter at the edges. Don miss this recipe of Vengana Nutella with pumpkin to fill a cake at another time.
8. Place the second cake on top and click it with the raspberry juice as well. Repeat the previous step if you have another cake iron.
9. Prepare the coverage of the vegan raspberry cake by riding the cream until the size doubles. I have used the purifying cream that is vegan, but you can also use the coconut cream: for this you must place the can of coconut milk in the fridge the night before. Then when you open the can you see that the cream has accumulated in the upper part. Recognize it with a spoon and put it with the rod whisper, add sweetener or sugar to taste and ready. You can also use this coconut whipped cream recipe to do it.
10. Cover the vegan raspberry cake with the cream leveling the surface and edges. Decorate it with raspberries or fruit to your liking and cover the edges with the grated coconut. Refrigerate the cake in the fridge until before serving. It is wonderful! On my blog Target = _blank rel = NOFOLLOW CLASS = OUTBOUNDVEGSPIRION you will find many more vegan desserts in the form of cakes, cakes or biscuits to delight your guests or give you a sweet whim.
