![]() ![]() I often have problems with egg subs in cakes. I’ve only tried chia eggs in this cake and I was quite surprised that it worked. You can also freeze the frosted cake for up to 3 months. Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 3. Let me know if you try the cake! I love getting feedback. Plop some raspberries on top, and you’ve got yourself a super quick Valentine’s Day dessert! You can also use maple syrup if you prefer. Even if you use honey for the cake, the frosting is sweetened with chocolate, so it’s got a lot of sugar.įor a healthier chocolate treat, try my date-sweetened paleo vegan chocolate mousse or my maple-sweetened paleo fudge.įor a sugar-free treat, I can offer you this delicious keto pudding. If you just pour it all into a 10″ springform or something like that, it won’t bake properly and will be gooey and rubbery. Only if it’s a 9″x13″ (23cmx33cm) or another pan with an area of around 117″ (297cm). I haven’t tried so I don’t have the baking time. You’ll definitely need to bake it a few fewer minutes. Your layers will be thinner but it’ll work. Two 12-mold cupcake pans (for 24 cupcakes).Bake until a toothpick comes out with some moist crumbs, but no liquid. Otherwise, start checking at 30 minutes and every 5 minutes after that. The gluten-free / chia egg / honey version only took 22 minutes.įor the gluten-free or egg-free versions, I recommend to start checking at 20 minutes and then every 5 minutes after that. ![]() The whole wheat / egg / honey version took 48 minutes. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. It gives me something to look forward to, which is especially needed these days when we don’t have much hope of things getting back to normal any time soon. I mentioned this in the post about me on The Zestfull, but I’m really enjoying planning little holiday parties for our little family of three. ![]() I don’t normally fuss with any decorations beyond that but wanted something fancy-looking for Valentine’s Day. To see how the swirl was made, check out the video!įor everyday life, I would’ve just covered this dairy-free chocolate cake with raspberries or strawberries. So I recommend just making more and then freezing. You might be able to get away with making 1.3x the recipe, but running out of frosting when you’re almost done decorating a cake is hugely annoying. You won’t use all of it but can freeze it without issue. The amounts for that are in the notes section below the recipe. If you want to make the same designs I did, you’ll need about 1.5x the frosting. Like I said above, just make 2/3 of the recipe if you don’t want to frost the sides! It’s my favorite frosting recipe for good reason! It’s super easy, not overly sweet, and easy to pipe.Īnd just like when using canned coconut milk for the cake, I’d recommend you use half coconut milk and half water to thin it down. I used my chocolate fudge frosting for this. That’ll thin it down so that it’s like regular milk. If you want to use canned coconut milk, I recommend using 1/2 cup of that + 1/2 cup of water. I haven’t tried soy as I can’t have it but imagine that’d work, too.
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