4 classic cake recipes in their vegan version

In confectionery there are great classics such as Carrot Cake or the Cheesecake which are delicious cakes, but their original recipes are not vegan. That’s why it’s good to know how to adapt and cook them without milk and eggs. You dare?

Vegan carrot cake recipe

Ingredients

2.5 cups plain wheat flour½ cup sugar2.5 teaspoons baker’s yeast1 teaspoon ground cinnamonPinch of salt½ cup high oleic sunflower oil1 crushed apple or applesauce1 teaspoon vanilla extract¾ cup soy drink (or other vegetable drink) 3 grated carrots

Preparation

Pre-heat the oven at 180º C with heat above and below.Prepare a large tart pan or two round pans with oil or margarine and sprinkle with flour.In a large bowl, mix all the dry ingredients. Add all the wet ingredients in the center and mix well.Finally add the grated carrots. and mix it until it is a homogeneous mass. Put the mass in the mold and bake it at 180º C for 40 minutes or until when pierced with a skewer it comes out clean. Take it out and let it cool on a wire rack before slicing.

Ingredients for the frosting

2 natural soy yogurts 1 can of coconut milk (left in the fridge) 1 teaspoon of vanilla extract 2 tablespoons of sugar

Frosting preparation

Put the yoghurts in a muslin, close it and leave it to drain (for example, hanging from the kitchen tap) for 8-12 hours. Take out the yoghurts and put them in a bowl. Open the can of coconut milk and put only the solids (no water) in the bowl. Add the sugar and vanilla.Beat everything with the rods until you get an easy to spread cream. Decorate your cake with this frosting.

Baked Vegan Cheesecake Recipe

Ingredients

1 sheet of shortcrust pastry (vegan) 2 packages of silken tofu 100g of raw cashew nuts 1 can of coconut milk 50g of sugar Juice of half a lemon 40g of cornstarch (cornstarch) ½ teaspoon of vanilla

Preparation

Leave the cashews to soak in plenty of water for at least 3 hours (You can leave them overnight if you want.) Leave the can of coconut milk in the fridge. Drain the cashews and put them in the blender glass. Beat them well until there is a cream without pieces.Add the silken tofu and beat one more minute.Open the coconut milk and add only the solids. shake it well Add the sugar, lemon, cornstarch and vanilla and beat again until you get a smooth and homogeneous cream.Preheat the oven to 180º C hot up and down. Put the shortcrust pastry in a tart pan lined with parchment paper. Pour the cream over the shortcrust pastry and bake it for 45 minutes at 180º C. Then open the door a little and let it warm up inside the oven. Take it out and let it cool. Store it in the fridge for at least 2 hours before serving.

Vegan Apple Pie Recipe

Ingredients for the dough

100 g of normal wheat flour 30 g of sugar 60 g of vegetable margarine 1 teaspoon of lemon zest 50 ml of water

Ingredients for the cream

600 ml of soy drink or other vegetable drink4 tablespoons of sugar3 tablespoons of corn starch (cornstarch)1 teaspoon of vanilla extract1 teaspoon of ground cinnamon¼ teaspoon of ground gingerFor the topping2 large red apples1 tablespoon of sugarThe juice of 1 lemon

Preparation

Mix the wheat flour with the sugar and zest in a bowl. Cut the margarine into small pieces and add it. Mix it by hand until you get a sandy dough. Add the water little by little while kneading so that a smooth and consistent ball is formed. Transfer it to a floured surface and roll it out with the rolling pin.Grease a mold with oil or vegetable margarine and put the dough inside. Trim the edges. Leave the mold in the fridge.Preheat the oven to 180º C with heat up and down. To make the cream, mix all the ingredients in a saucepan and put it over medium heat, stirring constantly. Remove it from the heat when it starts to thicken. Let it temper.Put the cream on the dough of the mold and put it in the oven at 180º C for 10 minutes.While the dough with the cream is being made, wash the apples and cut them into thin slices. Leave them on a plate and put lemon juice on top.Take out the cake, place the apples and put it back in the oven for another 15 minutes. or until you see that the apples are tender and have begun to brown. Let the tart cool and brush the apples with the sugar dissolved in lemon juice before serving.

Integral forest fruit cake

Ingredients

1 vegetable yogurt of fruits of the forest 200 ml of soy drink (or almonds) 1.5 cups of whole wheat flour 2 tablespoons of corn starch (cornstarch) or tapioca ½ cup of sugar 2 tablespoons of olive oil ½ tablespoon of vanilla extract 200 g of frozen forest fruits (blueberries, blackberries, raspberries, etc.) 100 g of raisins (optional) 1 teaspoon of pastry yeast 1 teaspoon of baking soda

Preparation

Preheat the oven to 175º C.Grease the inside of a round mold with a thin layer of oil and then sprinkle with a little flour.Mix the flour with the cornstarch, yeast and bicarbonate. In another bowl, beat the oil with the vanilla, sugar and soy yogurt.Add the flour and fruits to the bowl and mix it very well. Gradually add the vegetable drink without stopping beating. Pour the mixture into the mold and bake it at 175º C for 35-40 minutes or until when pierced with a skewer it comes out clean. Let it cool down on a wire rack before serving.