This cake I made the ' Last year the birthday of our baby. He came also showed very good that the celebrated comment of the small "Mom, this is one of the world's best cakes !":-)
usually prepared with all the sweet, whole wheat flour, but this time I made a 'eccessione in favor of my son (he did not always enjoy the sweet full ...). It is true that the cream contains a bit 'of margarine, but just recently, and believe me it is not so heavy! :-) (At least when I eat 90% vegan, I find the creams made with margarine always very heavy, but for this nothing :-)
coconut cake
From 1 year up
Ingredients ( for a heart-shaped 22-cm):
Sponge with white flour (soon will publish a recipe for sponge cake Full!)
150 g white flour 100 grams of organic brown sugar 1 / 2 packet of cream of tartar 50 g margarine
organic, non-hydrogenation
20 g corn starch 100 ml of milk plant
50 ml of water
The coconut cream
cc = 1 cup. 250 ml
1 cup coconut milk
6 tablespoons flour 6 tablespoons margarine
bio organic crop, not hydrogenation
cc. 3 / 4 cup brown sugar
1 teaspoon vanilla extract a pinch of salt
1 + 1 / 3 cup flaked coconut
Preheat the oven to 180 degrees. Mix all ingredients for the sponge, place the mixture into the pan. Bake for 40 minutes, then let it cool completely.
For the cream you put the flour in a small bowl, stirring continuously add the coconut milk. Bring to a boil and cook until it thickens. Allow to cool.
With the mixer to mix the margarine, sugar and vanilla, add the cream to the flour mixture and coconut milk, then add the grated coconut.
Cut the cake into two parts, brush with cream, and let stand in refrigerator.
Note: is best prepared the day before!
Source (cream): Notes from the vegan feast kitchen
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