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!
A meatless, vegan version of General Tso's chicken, replacing the chicken with crispy fried pieces of cauliflower. This healthy spin on a Chinese Restaurant Classic will be a hit with both adults and the little ones!
Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.
A comforting Greek-style stew made with creamy butter beans.
Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it's used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It's quick, easy, something different and outrageously good!** NOTE: Sadly seeing reader feedback that the liquid isn't reducing and chicken isn't caramelising. Please ensure to use a LARGE PAN and be brave, simmer RAPIDLY! Else the liquid will take ages to reduce. See Note 4.**
Nutrient dense foods are foods that are rich in vitamins and minerals relative to the calories they contain. Learn some of the most nutrient dense foods to incorporate into your diet.
Vietnamese style sweet and savoury caramelized pork that is melt in your mouth tender!
Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!
RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
In this recipe, we will take you through a step-by-step guide on how to make Kuku Paka in the comfort of your own kitchen.
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Never run out of quick and easy plant-based meal recipes for breakfast, lunch, or dinner ready in under 30 minutes!
Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.
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One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
Roasted beets and carrots with sautéed beet greens tossed with honey rosemary vinaigrette and topped with burrata. A perfect fall vegetable side dish.
Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.
Recipe video above. This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. But fear not! This is not a complex Michelin star dish. It’s a simple bean soup from the El Bulli staff cookbook, "The Family Meal".If this tasty little number is good enough for the folks behind this world class restaurant, it’s good enough for the rest of us!Don't skip the Picada. It totally makes it.
Learn to make this classic French chestnut soup filled with chestnuts, rosemary, onion, a vegetable bouillon cube, milk and butter. YUM!
Today I’m here with another fun and exciting recipe, and I'm going to show you how to make Taiyaki, a famous Japanese cake. This unique recipe serves as a snack as well as a dessert. You can make this recipe with your kids, and believe me! Your kids are surely going to love it ;) Taiyaki Taiyaki (鯛焼き), as clear from its name, is a Japanese recipe. It’s a very popular vendor snack in Japan that’s also served on festive occasions. It’s a fish-shaped cake. Its shape resembles the shape of a Japanese seasonal fish called “Tai,” that’s why it’s called Taiyaki. This amazing fish-shaped dessert is usually filled with a red paste that’s made from Adzuki beans. Still, you can also fill it with Custard, Nutella, Sweet Potato paste, Chocolate, or yummy Cheese filling. This warm cake can be enjoyed at any time of the year but is best suited for winter. Some Important Tips for Making Taiyaki: You can use Pancake flour instead of cake flour, which also goes well with the recipe. Baking soda reacts with the acidic elements of the dough and has a leavening effect, and the cake gets lighter and puffier. Japanese recipes are usually less sweet than our cakes, that’s why this recipe contains a bit of sugar. If you are a sugar-lover, then you can add more sugar according to your taste. Salt is added to balance the sweet taste of sugar. But it’s optional. You can skip if you like cake sweeter. Only adding milk will leave this cake a bit dense. Make a mixture of half water and half milk. A mixture of water and milk will make this cake light and fluffy. Taiyaki Fillings The best part of this cake is that you can fill it with any filling of your choice. It gets wells with almost all kinds of fillings. Japanese traditionally fill it with a sweet red paste of adzuki beans. But you’ve got the option to use the filling of your choice. The most popular fillings for this cake include: Custard Cheese Filling Chocolate Filling Sweet Potato Paste Nutella Strawberry Jam You can also check this Vegan version of Taiyaki. Red Bean Paste Red bean filling, famously known as “Anko” is made from Adzuki beans. To make this paste, soak the adzuki beans overnight and boil them until they get tender. Now add sugar to the beans and mash the mixture of beans and sugar to a smooth paste. If you don’t want to make Anko Paste by yourself, you can buy it easily from a nearby Japanese store in your area. Taiyaki in the US If you’re craving Taiyaki but don’t have a fish-shaped Taiyaki mold or aren’t in the mood to cook it by yourself, then don’t worry! There are plenty of spots in the US where you can buy this amazingly delicious fish-shaped Japanese cake. If you live in New York, Boston, Los Angeles, or Miami, then there’s a Taiyaki restaurant chain called Taiyaki NYC that makes the best Taiyaki around town. You can dine in or can get your Taiyaki delivered to your home. Likewise, if you live in Texas, California, or Hawaii, there’s another restaurant chain called SomiSomi that serves Korean ice cream stuffed in Taiyaki. This amazing ice cream stuffed Taiyaki cone is called “ah-boong.” SomiSomi also serves Taiyaki with different fillings like Nutella, Taro, Cheddar, Custard, and Red Bean Paste. How to store Taiyaki? I recommend eating Taiyaki cakes fresh because they taste the best right after they are dished out of the pan. Fresh Taiyaki cakes are soft, crispy, and slushy. But if you want to store them, then you can store them in two ways: Refrigerate Taiyaki Freeze Taiyaki 1- Refrigerating Taiyaki You can store Taiyaki cakes in the fridge for up to two days. It’s better to store them in an air-tight container to maintain their moisture, softness, and texture. 2- Freeze Taiyaki If you want to store Taiyaki for a long time, then you can freeze it. To freeze Taiyaki, wrap each fish individually in plastic wrap and place them in a sealable bag or air-tight container. You can store them in the freezer for up to 6 weeks. How to make Taiyaki Recipe Ok, it is time to make this Japanese Taiyaki! Don't be afraid if you are making this recipe for the first time, just follow the instructions below and I promise you will make the most amazing Taiyaki! :) Ingredients 1 ½ cup of Cake Flour 2 tsp of Baking Soda 1 ½ tbsp. of Sugar 1 pinch of Salt (Optional) 1/3 cup of Water 1/3 cup of Milk 1 large Egg Oil to brush the pan Instructions Take a medium bowl and add flour, sugar, salt, and baking soda to it and mix them well. Now add an egg and (milk + water) in it. Mix them well until a smooth batter is formed. Make sure there are no lumps in the batter. Cover the batter and refrigerate for one to two hours. Take a fish mold cake pan and brush it with oil. Place the cake pan on a burner on medium-low heat. Once the pans are heated, pour a thin layer of batter into the fish molds. Remember that, don’t overfill the pans; otherwise, the cake will pop out of the mold, and its fish shape will get distorted. Let it cook for a few seconds. Add 1 tbsp. of Anko paste or the filling of your own choice in the center of the fish. Now add more batter over the filling until it gets covered well. Now close the lid of the Taiyaki mold pan. Cook the batter for 2 – 3 minutes from one side. After 2 – 3 minutes, flip the pan and heat the other side for 1 – 2 minutes until both sides of the cake get a beautiful golden color. Remember that your pan may have different-sized fish molds, and your cooking time may vary a bit. Dish them out on a baking rack or plate and let the cakes cool. Now serve the cakes to your loved ones and enjoy How to Reheat Taiyaki? There are 3 methods to reheat Taiyaki: Toasting Frying Heating in Microwave Toasting Taiyaki The best way to reheat Taiyaki is to toast them in a toaster. Toasted Taiyaki will be crispy and yummy. Taiyaki cakes mostly fit in the toaster, but if they don’t, then you go for any of the other two reheating options. Frying Taiyaki You can reheat Taiyaki by frying them in the pan. For this purpose, heat the pan and fry them in the pan without using oil. This way, you will get a crispy taiyaki exterior. Heating Taiyaki in Microwave You can reheat the Taiyaki cakes in the microwave for 20 seconds, but this reheating method has a drawback that your Taiyaki cakes won’t be crispy anymore. https://www.youtube.com/watch?v=hSm3RdP3RQg
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