Sunday, 12 July 2015

Gluten Free Vegan Chocolate Cake and Eggless Italian Meringue VanillaButtercream

Gluten Free Vegan Chocolate Cake

Tried making this Gluten free  -- Vegan Chocolate cake with Almond flour, Rice flour , Corn starch and coconut milk and icing with
Gayathri Kumar's recipe Eggless Italian Meringue Buttercream.... Thank you Gayathri... It came out superb... Just loved it.
1 cup Almond flour (to make the Almond flour just take a cup of Almonds and grind it) 
1 Cup Rice flour
1/2 cup Corn starch or Potato starch 
2 tbsp of Coco powder 
1 cup of Castor Sugar 
1 tsp Baking powder
1 tsp Soda bicarbonate 
1/2 cup Oilve oil
250 Ml +(more if required) Coconut milk or Soya milk or Almond milk 
2 tbsp Apple Cider vinegar 

Take a bowl. Sift in Almond flour, Rice flour, Cornstarch or Potato starch, Baking powder, Soda bicarbonate and  Coco powder and keep it aside. Take a bowl add in  250 ml of Coconut milk or Soya milk or Almond milk, mix in the vinegar and keep it aside. Take a mixing bowl add oil and sugar. Beat the oil and sugar till the sugar incoperates with oil. Add 1/2 the coconut milk or what ever milk in used and 1/2 the flour mix, beat the batter, add rest of the flour and Coconut milk. Beat the batter till smooth, glossy  and of thick dropping consistently.. Add in more coconut milk little at a time if required... Grease in a baking tray, add the batter in the baking tray. Bake at 190 degrees celcius for 35 to 40 minutes or till the cake is done in a preheated oven. Check the cake by pricking in a tooth pick. If it comes out smooth then the cake is done. 
Cool the cake before icing the cake. 

Eggless Italian Meringue Vanilla Buttercream
1/2 cup Chickpea Brine / Aqua Faba/ Boiled Chickpea Water 
1 cup + 2 tbsp Sugar
1/4 cup Water
1 1/2 cup Butter
1 tbsp Vanilla Essence 

Take the Chickpea water and start to whip. It takes around 10 to 15 minutes. Meanwhile while the whipping is on, take the sugar and water and add it in the sauce pan. Keep the sauce pan on a low flame, mixing the sugar and water so that it melts completely. Cook the sugar and water syrup till the sugar syrup starts to boil on a high temperature for 1 minutes. If you are using candy thermometer the temperature should reach 248 degrees Fahrenheit. Take the sugar syrup off the fire. Now at this stage the meringue will also get stiff peaks. While keeping the mixer running, slowly pour the syrup inside the meringue. Keep on mixing. Make sure that the hot syrup doesn’t come in contact with the wall of the bowl or the beater. Once all the syrup has gone inside, keep on beating the meringue until the bowl is cool to touch. It will take around 10 minutes to cool down. Keep on beating and the meringue will become whiter and shiny. Once cool, start adding butter one table spoon at a time. Add a table spoon of butter and beat until incorporated before adding the next spoon. Keep on adding until you finish with all the butter. At this stage the mix will be like a curdled soup. Keep on beating. After some time you will see that the mixture transforms to light fluffy butter cream. Once the cream is fluffy and there is no water left, stop beating. Vanilla essence should be added once the butter has become fluffy and creamy and no water is left. This can be used frost and pipe. If the climb is very hot.. It can start to melt... Keep it in the fridge till it is workable for piping.

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