Milk and egg free chestnut cake (vegan)

Sponge cake / bottom layer
1. Dry ingredients:
-8 dkg flour
-2 dkg unsweetened cocoa powder
-1/2 tbsp baking powder
-1/2 tbsp baking soda
-1 tsp vanilla extract
-5 dkg of coconut sugar
2. Wet ingredients:
-1 dl almond milk (any vegetable milk is suitable)
-1/2 dl oil
-1 tsp vinegar
I mix the dry ingredients well with the wet ingredients. The mass is thicker than the texture of a “traditional” sponge cake. When the dough is homogeneous, I put it in a smaller mold (16x16cm, or in the case of a round shape max. 20cm in diameter), it practically has to be smoothed on the baking paper. I baked this at 180 degrees for 20 minutes (bottom-top), in a weaker oven it might take more time. I take out the sponge cake and let it cool down completely.

First “cream” layer
-vegetable whipped cream (coconut)
-250g natural 100%, unsweetened chestnut mass
-2 tablespoons powdered sugar (or more if you like it sweet)
-grated lemon peel
I use Cocos-based whipped cream. I mix it until completely hard and then add cca half of it to the chestnut mass. Mix until homogeneous. I season it with sugar and lemon zest and then spread it on the cold sponge cake.

Upper layer
-the remaining whipped cream
-decoration (grated chocolate, metallic sugar)
I apply the remaining whipped cream to the top and sides and then sprinkle on any available decoration.

Cool down the cake well before cutting it up. Tip: it will be even more delicious the next day !!

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