Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
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Caramel Pear (Upside Down) Cake When I was absent from blogosphere for almost a year, I missed out reading my favourite blogs and chatting with my lovely blog friends. When I came back I found that there were many new food blogs, more than I had on my google reader! Among the lot, I found some really unique and interesting food blogs with beautiful narration and well presented food. One such blog was Look Who’s Cooking Too by gorgeous Nisha. I found her blog by accident but falling in love with her blog was no accident! Nisha shares wonderful recipes from her home and abroad, and the goodies she whips up in her London kitchen is something that will leave you drooling over your keyboard! It’s my joy to bring Nisha to Monsoon Spice kitchen. You can keep in touch with Nisha by become her friend on Facebook. The great thing about blogging is the fact that you make so many friends in the virtual world, and somewhere along the way you are so itching to meet them face to face and talk about all things food and photography related. Sia of Monsoon Spice is one person I'd like to meet some day and if lucky, get to taste some of the amazing food she makes as well. Although Monsoon Spice had a permanent position on my bookmarks bar, it was only recently that I got to befriend the gorgeous person (with gorgeous hair, if I may add) behind the blog. Thanks to Facebook, I now not only wish to see Sia, but also her lil dumpling who is simply the cutest. Caramel Pear (Upside Down) Cake Her gorgeous blog is nothing short of perfection and her recipes are worth devouring into. Her Spring Onion Moong Dal, one of my absolute favs, still saves me on a rainy day and I have bookmarked quite a few recipes to try, with the Mirch ka Achar (seriously, I'm drooling just thinking about it) she recently posted topping the list. So imagine my delight when she asked if I could do a guest post for Monsoon Spice while she was on holiday. Of course I wasn’t gonna pass and so here I am with a delicious Caramel Pear Cake which is divine and EASY. The base is a French yoghurt cake which is so easy to put together and even an amateur baker can do it. Trust me when I say that because this was the first cake I learnt to bake on my own. It has never failed me and no matter how hard you try to goof up, the end result will always be good. The cake is also my base for any fancy schmancy cakes I want to make and can easily adapt to any flavour, fruit, topping, frosting or simply on its own. I particularly like the upside down cake combo because the caramel kinda bubbles up when its baking in the oven causing an overall caramelised effect and the cake becomes more like a sponge pudding which you can never say no to. So without rambling further, here is an utterly delicious Caramel Pear Cake you can bake for the holiday season. Caramel Pear (Upside Down) Cake Recipe: Caramel Pear (Upside Down) Cake Prep Time: 20 to 30 minutes Cooking Time: 45 to 50 minutes Serves/Makes: A 9 inch cake (about 8 generous slices) Shelf Life: 3 to 4 days at room temperature Recipe Level: Easy/Beginner Spice Level: N/A Serving Suggesion: With whipped cream or even ice cream. But I love it on its own. Ingredients: For the Caramel Topping: ½ cup Dark Brown Sugar ¼ cup Unsalted Butter- 1/4 cup 150 gms Canned Pears, drained and thinly sliced (or if using fresh pears, then peel, core and thinly slice two dessert pears) For the Cake: 1 cup Plain Flour 2 tsp Baking Powder A pinch of Salt 1 cup Granulated sugar 3 Medium size Eggs ½ cup Plain Yoghurt ¼ tsp Vanilla Extract ½ cup Flavourless Oil (I used vegetable oil) Caramel Pear (Upside Down) CakeMethod: Make the Caramel Topping: Butter and line a 9 inch cake pan and arrange the pears slices in a circle at the bottom of the pan, starting from the outer edge. Keep aside. Place a saucepan over medium low heat and melt the sugar and butter. Once the mix begins to bubble and caramelise a bit, swirl the pan and if required stir using a spatula and take it off the flame. Gently pour it over the pear slices, making sure you don’t disturb the pattern. Keep aside. Caramel Pear (Upside Down) CakeMake the Cake: Centre a rack in the oven and preheat it to 175C. Mix together the flour, baking powder and salt in a small bowl. Into a separate mixing bowl throw in the sugar, eggs, yoghurt and vanilla extract and using an electric beater or whisk beat it all together till well combined. Still whisking, add the dry ingredients bit by bit, making sure no traces of flour is seen once you are done. Finally, pour the oil into the mixture and using a spatula fold it in. Don’t mix it too vigorously. Pour the cake batter gently on top of the pear slices till about 3/4th full and even it out a bit, if required Bake for about 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Take it out of the oven and let it stay on a wire rack for about 5 minutes after which you can say a little prayer and turn it upside down onto a serving plate. Peel off the baking paper carefully, slice into wedges and serve with love :) Caramel Pear (Upside Down) Cake Nisha's Notes: If you don’t have dark brown sugar, use the light one instead. I use a spring form pan for upside down cakes as it is much easier to work with, especially when you turn it upside down, Use a blunt knife to first run it around the edge of the pan to slightly release the cake and then invert. If any pear slice is stuck to the baking paper, don’t panic, just carefully peel it off and paste on the cake. No one would know :) It is important that you turn the cake upside down after about 5 minutes, because the caramel can harden and stick to the pan and paper, making it a difficult and messy affair You can literally use any fruit of choice and do the above procedure. I have tried the same with peaches, plums and apples and it has always worked out great.
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Sweeten up your day with a slice of this Italian soft and moist, delicate and delicious cake filled with Italian crema pasticcera
