Vegan black cherry cake
February 15, 2017
A vegan cake for special occasions ! Tasty and easy to make, full of natural ingredients, but no eggs of butter.
I recommend organic almond milk for the cream. It is thicker than soy or rice milk and will produce a richer consistency to taste.
It contains more natural fat, which thickens the cream and making it smoother, without too many thickening agents.
Agar or agar-agar is a jelly-like substance which helps make beautiful cakes that hold, and substitutes all animal thickening agents.
This cake requires very little preparation.
- Prep: 2 hrs 30 mins
- Cook: 30 mins
- Yields: 7-8
1Use a round cake dish (8 to 10 inches wide) and put the sponge cake slices at the bottom. Moist them a little bit with almond milk.
For the vegan cream filling
1In a non-stick pan on medium heat, mix 600ml almond milk and 60g brown sugar, together with 2 portions of agar-agar.
2Bring to the boil and let it boil for 2 minutes while stirring, then pour into the sponge-caked dish.
3Let it cool down and put in fridge. The cream will thicken and will have a thicker texture than any traditional panna cotta.
For the icing
1Pour 300ml almond milk, 40g brown sugar and 50g rice flour in a non-stick pan.
2Heat on medium heat and stir with a whisk. Bring to the boil until the mixture thickens and let it cool down.
3Add a little bit of the black cherry juice to colour the mixture.
4Insert in the icing bag and place in the fridge.
1Take the cake out of the fridge, the almond cream should be very set.
2Use the icing bag and the cherries to decorate the cake.
3Slice and eat !