5 VEGAN CAKE RECIPES | Recipes Lokar

5 Vegan Cake Recipes

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Blueberry Strawberry banana ice cream cakes

5 VEGAN CAKE RECIPES
Blueberry Strawberry banana ice cream cakes

The requirements for this vegan cake are 1 cup of dates, bananas (dua), 2 cups of cashews, ? Vanilla teaspoons extracts, coconut water, vegan milk, ? Cup of coconut oil (melted) and cake ingredients. Your cake layer will have a cup of frozen berries and strawberries.

Methodology:

Start by lining the edge of the pan with ½ strawberries. You should then blend to smoothness; cake ingredients and vanilla ice cream then add vegan milk little by little as needed. You can use coconut water instead of vegan milk.  Pour the content into the pan. They should press the lining of berries to the inner edge before putting it into a freezer.

When it comes to making a blueberry layer, mix it up to smoothness then spread vanilla ice cream. Allow it up to 2 or tiga hours in the freezer. Serve as desired.

Carrot Cake

5 VEGAN CAKE RECIPES
Carrot Cake

Nutritional value of carrot is high and so, for a vegan carrot cake, the requirements are 2 ½ cups of all-purpose flour blend (gluten-free), 1-teaspoon salt, peeled carrots (1 pound), ground ginger, ground cloves, granulated sugar (1 pound), a cup of brown sugar, ľ vegetable oil, 4 flax eggs, 1 tablespoon of ground cinnamon, 1 Ľ teaspoon of baking soda and another of baking powder, ½ teaspoon ground nutmeg, 3 tablespoon almond milk, 2 teaspoons of vanilla extract, 1 tablespoon of apple cider and 1 teaspoon of lemon juice.

Direction for preparation: Position panggang rack in the middle and preheat to 350 degrees F, then grease inside of baking pan using butter or cooking spray. Dust the inside of the pan with flour (gluten-free) to fully cover grease and pan. Use another bowl to whisk baking powder, cinnamon, nutmeg, salt, ginger, cloves, baking soda, and gluten-free flour to a smooth blend. Shred the carrots before mixing with the above blend. Add brown sugar, flax eggs, and granulated sugar and mix till frothy. Add oil in the running processor in steady steam then add emulsified eggs. Stir thoroughly before pouring into baking pans.

Peanut butter chocolate cake

5 VEGAN CAKE RECIPES
Peanut butter chocolate cake

The ingredients you need for this vegan cake are 2 cups of sugar, dua teaspoons of baking soda, 1 teaspoon of baking powder, dua cups flour, 1 tablespoon salt, 1 teaspoon vanilla extract, 1 cup of black coffee, 1 cup of vegan butter, 1/8 syrup/agave, 1 cup almond milk, ? Vegan butter (melted), ? Unsweetened cocoa powder, 2 tablespoons ground flaxseed and 1 teaspoon apple cider vinegar.

Methodology: Start by preheating the panggang to 375 degrees F. Mix apple cider vinegar and almond milk then whisk. Add vanilla, flax, coffee, and melted butter then mix. In another bowl, add flour, cocoa, salt soda, and powder, mix then add sugar, Now, combine all the above in a bowl then blend well. Transfer the contents to baking pans then move them to the panggang. Leave for 50 minutes. Let it cool before frosting using peanut butter and sweetener.

Preparing vegan cupcakes should take you 30 minutes and cook, 20 minutes. The ingredients you need are 150ml vegan milk, 1 teaspoon vanilla extra, ½ teaspoon baking soda, 110 g flour (self-raising), ½ teaspoon cider vinegar, and 110 g sugar. Method of preparation: Preheat oven to 180C. Use paper cases to line cupcake holes. Mix vinegar and milk in a cup, mix thoroughly then let it thicken. Mix sugar and butter using a whisk then add vanilla and milk. Add flour bit by bit, salt, and baking powder. Now, fill the cupcakes cases 2/3 and let the mixture bake for 20 minutes.

Vegan Lemon Cake

5 VEGAN CAKE RECIPES
Vegan Lemon Cake

A vegan lemon cake should be zingy and light. Preparing this cake should take you 15 minutes plus a further 30 minutes of cooking time. The ingredients you will need are 1 lemon, 275 g flour, 1 teaspoon baking powder, 200g golden caster sugar, 100ml vegan oil. You will also need ? Lemon juice and 150g sugar for icing.

Methodology: Preheat panggang to 200c then start by oiling loaf tin (1 lb) using vegan oil. Use baking parchment to line the tin. Now mix sugar, baking powder, lemon zest, and flour in a bowl. Add lemon juice, cold water (170ml), and oil then mix to smoothness. Transfer the mix into tins and bake for 30 minutes.

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