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Try this delicious recipe for an incredible and healthy velvet vegan network in either cake or cupcakes. Choose depending on the occasion and surprise everyone with its unique flavor and texture.
1 1/2 cups flour, gluten-free Bobs Red Mill or King Arthur Flour / Multipurpose uses only the blue label or spelled flour (integral version)
3 tablespoons cocoa, Cocoa Republic
1.5 grams baking soda
4 grams sea salt, fine
2/3 cups almond milk
1 1/2 teaspoons apple vinegar
10 grams liquid vanilla
150 milliliters coconut oil, warm melt
1 1/4 cups coconut sugar, o Stir Sweetener
1/2 cups apple puree, natural without sugar
3/4 teaspoons red food coloring, Americolor
1 boat cream cheese, of soybeans, Tofuti. For bitumen vegan cheese
1/8 cups maple syrup, for bitumen vegan cheese
1 pinch salt, Maldon, for Bitumen vegan cheese
1 pinch liquid vanilla, powder, for bitumen vegan cheese
1 cup lard, coconut palm, for bitumen Vegan vanilla
1 cup powdered sugar, healthy: Nature Via glass. For Vacuum Bitumen Vegan
1 pinch salt, Maldon, for Vacuum Bitumen Vegan
1 pinch liquid vanilla, powder, for Bitumen Vanilla Vegan
Preparation
Preheat oven to 170 ° C / 345 ° F. Lining muffin mold with caps. Lightly spray with PAM spray oil.
In a bowl, sift flour, baking soda, cocoa and salt.
In a small bowl: mix milk, vinegar, coloring.
In the blender with the shovel or by hand with a balloon whisk: mix oil, sweetener to integrate, add apple puree and whisk to incorporate, add the milk mixture and integrate. Add the flour mixture and add; NOT about beating.
Fill muffin molds with a scoop until filling to 3/4 parts.
Bake until browned and a toothpick comes out clean. Remove and let cool on a rack.
Put cheese bitumen on top and sprinkle with coconut or toasted and chopped walnut.
For the bitumen: Mix ingredients and check the sweetness.
For the Vegan Vanilla Bitumen: Beat everything in the blender with the shovel to form a bitumen.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
411.6
kcal
20.58%
Carbohydrate, by difference
40.5
g
13.5%
Protein
2.4
g
4.8%
Total lipid (fat)
27.1
g
41.69%
100
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