Vegan dessert cake with caramel cream and peanut butter

Name: Vegan dessert cake with caramel cream and peanut butter - Semenica C.
Ingredients: For the dough: 1 cup sugar (200 ml cup) 1 cup oil 1 cup sparkling water 750; 800 g flour 2 teaspoons vanilla essence 1 packet baking powder 1 pinch baking soda 1/2 teaspoon salt For the cream: 10 tablespoons sugar 3 tablespoons cocoa 7 tablespoons flour (heaping) 1200 ml water

Dessert - Vegan dessert cake with caramel cream and peanut butter by Semenica C. - Recipia

The Perfect Dessert: Vegan Cake with Caramel Cream and Peanut Butter Preparation Time: 30 minutes Baking Time: 24 minutes Total Time: 24 hours (including chilling) Servings: 12-16 If you’ve ever wondered how to combine pleasure with health, this vegan cake with caramel cream and peanut butter is the ideal answer. It’s a simple yet extremely delicious dessert, perfect for any occasion, from parties to family meals. The caramel cream with peanut butter will surely be the star of your table! A Bit of History Caramel cream cakes have been loved over time for their rich texture and sweet taste, and adding peanut butter gives them a special touch, especially for those who prefer vegan desserts. This recipe is not just a way to indulge yourself, but also an opportunity to explore flavors and enjoy an easy-to-make dessert that impresses. Necessary Ingredients For the dough: - 1 cup sugar (200 ml) - 1 cup oil (preferably sunflower oil) - 1 cup sparkling water - 750-800 g flour (country flour is ideal) - 2 teaspoons vanilla essence - 1 packet baking powder - A pinch of baking soda - 1/2 teaspoon salt For the caramel cream: - 10 tablespoons sugar - 3 tablespoons cocoa - 7 tablespoons flour (heaped) - 1200 ml water - 250 g peanut butter (choose one with a creamy texture and lots of peanuts) - A pinch of salt Ingredient Tips: 1. Sugar: Use brown sugar for a richer taste. You can experiment with healthier alternatives like maple syrup, but you will need to adjust the amount of liquid. 2. Flour: The type of flour used affects the texture. Country flour gives a more rustic cake, while white flour will produce a finer result. 3. Peanut Butter: Choose a quality peanut butter, ideally containing only peanuts and salt. Avoid varieties with added sugar to keep the dessert healthy. Step-by-Step Preparation 1. Preparing the Dough - In a large bowl, mix the sugar with the oil until the sugar is completely dissolved. This step is crucial for achieving a uniform texture. - Add sparkling water and immediately the baking soda and baking powder. Mix well to activate the reaction between acids and bases. - Incorporate the salt and vanilla essence. - Start gradually adding the flour, mixing constantly. The dough should be non-sticky and not too hard. Stop adding flour when the dough no longer sticks to your hands. - Let the dough rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out. 2. Baking the Layers - Divide the dough into four equal parts. On a surface sprinkled with a little flour, roll out each part into a thin sheet. - Place the sheets on the back of a baking tray lined with parchment paper (a 28/40 cm tray is ideal). - Bake each sheet for 5-6 minutes at 180 degrees Celsius until they turn slightly golden. Be careful with the baking time, as the sheets can burn quickly. 3. Preparing the Caramel Cream - In a saucepan, add the sugar and caramelize it, stirring constantly with a spatula to avoid burning. The sugar should turn golden, like amber. - Once the sugar is caramelized, add the sifted flour and cocoa. Mix vigorously to avoid lumps. - Dilute the cream with hot water, into which you have added a pinch of salt. You will obtain a slightly fluid cream that will thicken with the addition of peanut butter. - Remove the saucepan from the heat and add the peanut butter. Mix well to obtain a smooth cream. 4. Assembling the Cake - Spread the hot cream between the three layers of cake, leaving the last layer on top. This will be the base of the cake. - Cover the cake with plastic wrap and place a weight on top (heavy dictionaries are perfect for this role). - Let the cake cool in the fridge overnight or at least for 6-8 hours. This resting time is crucial to allow the layers to soften and the flavors to blend. 5. Serving and Tasting - After the cake has chilled, you can easily slice it. Sprinkle a little powdered sugar on top for an elegant look. - This cake is perfect alongside a cup of coffee or tea, but can also be enjoyed with a glass of plant-based milk. Possible Variations - You can add chopped nuts or hazelnuts to the cream for extra texture. - Substitute cocoa with melted chocolate for an even more decadent cream. Frequently Asked Questions 1. Can I use other types of oil? - Yes, you can use coconut or olive oil, but choose an oil with a neutral taste so as not to alter the flavor of the cake. 2. How can I improve the texture of the cake? - Make sure not to add too much flour. A dough that is too hard will lead to layers that are difficult to roll out and with a denser texture. 3. What should I do if the cream doesn’t thicken? - Ensure you have mixed the ingredients well and that you added the peanut butter at the end when the cream is still warm. Calories and Nutritional Benefits A serving of this cake has approximately 250-300 kcal, depending on the ingredients used. It is a good source of energy due to the sugar and healthy fats from the peanut butter. Additionally, this dessert can be a good option for those following a vegan diet, and using sparkling water instead of milk makes it even more accessible. In conclusion, this vegan cake with caramel cream and peanut butter is not just a delicious dessert, but also an excellent way to experiment with simple ingredients for an amazing result. Whether you prepare it for a special occasion or simply to indulge yourself, I assure you it will quickly become one of your favorite recipes. Enjoy!

Vegan dessert cake with caramel cream and peanut butter

Tags

Categories