I am extremely pleased to present you my first vegan recipe, which is simply a delicious cake marbled vanilla-chocolate, a flux and incredibly soft. I covered with chocolate icing to the slow crystallization and the result is like a ganache. It's super good and tasty.

The desire to begin to develop recipes entirely vegetable pastries came to me little time after stopping meat, but it's not that easy when you pâtisses for years with eggs, butter, Dairy products… I had a big apprehension, so I took the time to take the plunge. But given this first success I am very motivated to continue. It would be great if I could quickly offer you some recipes vegan desserts not?

Short, to return to the marble cake, I realized in a 20x5x5 mold purchased on CuisineShop, and it is really nice and convenient to release his little tongue. For a more traditional mold, you will have to double the proportions.

Vegan recipe for marble cake

The device cake

• 100g vegetable milk (soy or almond, unsweetened)
• 100g unsweetened apple compote
• 20g coconut oil + 30g of neutral oil (if only neutral oil)
• 50g of white sugar
• 50g complete sugar or brown sugar according to your tastes
• 2g de sel
• 140g flour
• 7 g yeast
• 1 vanilla pod
• 1If vanilla extract
• 70g dark chocolate 70%

Whisk the sauce with vegetable milk, sugar, salt and oil.

Add flour and baking powder and mix just enough to obtain a homogeneous unit.

Divide dough into two, incorporer dans l’une d’elle le chocolat noir fondu et la vanille + extrait de vanille dans l’autre. Mettre les deux appareils en poche et les dresser successivement dans le moule huilé et fariné.

 

Enfourner à 160°C pour environ 30 minutes (plutôt 45 minutes si tu utilises un grand moule). Au bout de 10 min de cuisson, passer la lame d’un couteau dans le marbré afin d’avoir un joli marbrage et un meilleur développement.

Laisser tièdir un peu le cake avant de le démouler et l’envelopper aussitôt dans du film alimentaire (astuce trouvé chez Perle en Sucre). Réserver au frigo jusqu’à refroidissement.

 

Le glaçage au chocolat

• 150g dark chocolate 70%
• 250g de crème de soja cuisine liquide
• 60g glucose
• 60g de margarine végétale
• Pinch of sea salt

Wear to the boiling soy cream with glucose and pour in three times the previously melted dark chocolate. Add margarine cut into small pieces and sea salt, mix if necessary and cool in 25°c (help the fridge).

Place the marble cake cold on a rack and coat with icing.

Let crystallize the chocolate icing in the refrigerator 24.

You can like me make a decoration on cornet with white chocolate vegan. 🙂

Remove the marble cake vegan fridge thirty minutes before serving so that it tempers.

Keep it in the fridge, unless you realize the marbled without frosting, in this case retains it in cling film at room temperature.

good achievement!