Vegan cake chocolate banana cake (no dairy products, no eggs, no butter) recipe-Chinese Food-best chinese food recipes-cooking food

Vegan cake chocolate banana cake (no dairy products, no eggs, no butter)

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My sister's daughter. I should call her niece or nephew. I don't know. She's a vegan. She doesn't even eat dairy or egg products. After my sister ate the birthday cake I made for my father-in-law, I assigned the task of this completely vegetarian cake to me. It's still very challenging for me to design a vegetarian birthday cake in two weeks. First, I looked for the recipe of vegetarian cake embryo. I found that this kind of recipe is very few. But it's basically coconut milk instead of milk. Coconut oil instead of butter. So I thought of the way of making a Banana Muffin Cake. It was improved. The first time I made an eight inch layer, it completely cracked. The second time I improved the temperature Cupcake. After several tests, the cake embryo is OK. I began to think about how to mount flowers. I found a recipe for coconut cream. Try the sweet one. It's just a piece of sugar. Then I want to make a pectin mirror. But this kind of cake embryo has many pores, which is not very good

Cooking ingredients

medium gluten flour:375g

coconut milk (soymilk):60ml

coconut oil (veggie butter):125ml

lemon juice (white vinegar):22ml

vanilla:2ml

ingredients for chocolate noodles:8

coconut milk (soymilk):180g

sugar:100g

cocoa powder:40g

gilding powder:4g

ice water (for making gilding powder:20g

Cooking Steps

Step1:This is coconut oil. Take it out and heat it in microwave until it melt

Step2:Put the banana, coconut milk, lemon juice, vanilla essence and melted coconut oil into the mixing bowl. Stir in the blender at low speed until well mixed.

Step3:Sift flour, baking powder and salt. Mix well with sugar. Pour into banana paste twice. Mix well at low speed until fluffy.

Step4:Pour in the eight inch cake mold. Shake it a few times. Use a spatula to smooth the top. Because I want to make a cake that is not layered, so I use a six inch cake paste and put it into an eight inch cake mold. So the cake is thinner.

Step5:Preheat the oven 180 degrees. Bake for 4045 minutes. Observe the color in the last few minutes. The top is slightly yellow. Insert the toothpick into the middle and take it out. I forgot to take a picture when baking. Last time I used the picture. I think it's OK to pad paper without pad. It's better to demould.

Step6:After baking, let it cool and demould. Because I want to make chocolate drenched noodles, I'll cut them to the top. There will be pores in this cake. But the cake is wet. Brush away the extra cake crumbs.

Step7:Put the cocoa powder, coconut milk and sugar into the pot. Heat it over medium low heat until the sugar melts. Continue to stir until the chocolate sauce boils, thickens and leaves the heat.

Step8:Melt the gelatine powder in ice water.

Step9:Pour into the chocolate sauce. Melt thoroughly with the remaining temperature. Stir well

Step10:Sift the chocolate sauce to remove all the bubbles. Put ice water under the stainless steel bowl. Continue to stir until it is thick. It is thick but still flowing.

Step11:Turn the cake upside down, so there is no air hole. Put it on the net rack. Put a pad under it to catch the chocolate sauce. . drizzle the chocolate sauce once. The side can be assisted by the back of the spoon.