Lean Cream cake

If you are fasting and looking for a delightful treat to satisfy your sweet tooth, here is a lovely recipe for a creamy fasting cake that you are sure to enjoy. This cake is not only delicious but also simple to prepare, making it an excellent option for those adhering to fasting guidelines.

Ingredients

To create this creamy fasting cake, you will need the following ingredients:

- 2 cups of all-purpose flour

- 1 cup of sugar or a suitable sweetener

- 1 cup of plant-based milk (such as almond, soy, or oat milk)

- 1/2 cup of vegetable oil

- 1 tablespoon of apple cider vinegar

- 1 teaspoon of baking soda

- 1 teaspoon of vanilla extract

- A pinch of salt

- Optional: cocoa powder or fruit puree for flavor variations

Instructions

Preparing the Batter

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that the cake bakes evenly and rises properly.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk these together thoroughly to ensure that the baking soda is evenly distributed throughout the flour mixture.

Combine Wet Ingredients: In a separate bowl, mix the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk these ingredients together until they are well combined.

Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently. Be careful not to overmix; just combine until there are no dry patches. If you wish to add cocoa powder for a chocolate variant or fruit puree for a fruity flavor, this is the time to fold it in.

Baking the Cake

Prepare the Baking Pan: Grease a round or square baking pan with a bit of oil or line it with parchment paper to prevent sticking.

Pour the Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure it is evenly distributed.

Bake: Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.

Cooling and Serving

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Frosting (Optional): If you’d like to add a creamy frosting, consider making a simple frosting using coconut cream whipped with a bit of vanilla and sweetener, or you can use a store-bought vegan frosting.

Serve: Once the cake has cooled and is frosted (if desired), slice it into pieces and serve. This creamy fasting cake is perfect for sharing with family and friends during your fasting period or any time you crave a sweet treat.

Conclusion

By following these steps, you will create a delicious and satisfying cake that adheres to your fasting requirements while still indulging your taste buds. Enjoy your baking experience and the delightful flavor of this creamy fasting cake!

Ingredients: simple, total time: 50 min.

Preparation:

Cream:

Pour 800 ml of almond milk into a medium-sized pot and heat over medium heat.
In a separate deep plastic bowl, combine the following ingredients: 6-7 spoons of sugar, 1 packet of vanilla sugar, and 160 g of vanilla pudding. Mix thoroughly using a wire whisk, then add 200 ml of almond milk and blend well.
Once the milk begins to boil, add the pudding mixture, stirring continuously with a wire whisk to prevent lumps.
Remove from heat when the mixture thickens.
Divide the cream in half, adding 100 g of chopped chocolate to one portion, and mix well while the cream is still hot.
This process yields two creams, or fillings.
Cover both creams with foil and allow them to cool.
Once the vanilla cream has cooled, incorporate 50 g of butter. Repeat this step with the chocolate cream, ensuring the margarine is at room temperature.
Blend both creams using a mixer on the highest speed.
Set the prepared creams aside once they are ready.

Assembling a cake

Begin by pricking the crust all over with a fork.
Using a spoon, lightly moisten the edges of the crust with water, then apply the chocolate cream.
Use a spatula to smooth the cream, place another crust on top, and prick it with a fork on all sides.
Moisten this crust with water as done previously, then apply half of the yellow filling cream, spreading it evenly. Place the third crust on top and repeat the process, this time applying the chocolate cream, followed by another crust and the yellow filling. Remember to prick each crust with a fork and moisten with water.
Dust cocoa over the final layer of yellow filling and refrigerate the cake overnight.
Slice the cake into thick bars.