Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. Cool cakes to room temperature. The crust: Sign up for our newsletter and get our healthy recipes directly in your inbox? Step 12Once the cake has chilled, stand upright so you can see the swirl on the top and then cover the cake with the pink buttercream, smoothing over the top and sides. Indulge guests at your next party with this impressive dessert. Be careful that the agar-agar mixture is not too hot, or the cream may curdle. Give the classic French bake a modern makeover! Finish with a grating of dark chocolate and a fleck of gold leaf. Slowly bring to a simmer and cook on low while stirring for 20-25 minutes, until the sauce reduces. Finally, fold in the flour, alternating with the milk until well combined.
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Blend until you get coarse breadcrumbs. 25 minutes Who wants a slice of this Salted Caramel & Fig Veg. Spread each with 4 tbsp of the pink buttercream mixture. This Salted Caramel Fig Vegan Cake is an easy cake to make that boasts a ton of flavor. Keep a can of coconut milk refrigerated, so you always have it ready to use.If you have leftover salted caramel, you can use it up as a topping in chia puddings or in overnight oats. ","image":["https:\/\/www.vibrantplate.com\/wp-content\/uploads\/2020\/09\/Salted-Caramel-Fig-Vegan-Cake-06-480x480.jpg","https:\/\/www.vibrantplate.com\/wp-content\/uploads\/2020\/09\/Salted-Caramel-Fig-Vegan-Cake-06-480x360.jpg","https:\/\/www.vibrantplate.com\/wp-content\/uploads\/2020\/09\/Salted-Caramel-Fig-Vegan-Cake-06-480x270.jpg","https:\/\/www.vibrantplate.com\/wp-content\/uploads\/2020\/09\/Salted-Caramel-Fig-Vegan-Cake-06-735x1103.jpg"],"recipeCategory":"Dessert","recipeCuisine":"European","prepTime":"PT20M","cookTime":"PT25M","performTime":"PT25M","totalTime":"PT45M","recipeIngredient":["4 tbsp salted caramel","8 figs","1 tbsp unsalted pistachios, finely chopped","400 grams of coconut yogurt","200 milliliters coconut milk (place the can in the fridge overnight and only use the solid cream)","2 tbsp salted caramel","1 tbsp maple syrup","2 grams agar-agar","200 milliliters coconut milk","75 grams of brown sugar","1 tsp vanilla extract","1 tsp salt","90 grams rolled oats","1\/3 cup unsalted pistachios","1 1\/2 tsp cacao","4 tsp coconut oil","1\/4 cup fine coconut flakes","5 dates","pinch of salt","1\/4 cup water"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare crust: To a food processor bowl, add 90 grams of rolled oats, 1\/3 cup shelled unsalted pistachios, and 1 1\/2 tsp cacao.

If you want a smoother look, line just the bottom of the pan with parchment paper, and then line the sides with acetate foil. 1/4 cup fine coconut flakes By continuing to use our website you agree to our use of cookies. The cream is made with coconut yogurt and coconut milk, a hint of maple syrup, and the not-so-secret ingredient: a saucy salted caramel. Step 11Starting with the short end of one strip, roll it up. Remove from heat, stir in 1 tsp salt and let cool. Preheat the oven to 190C/170C fan. How to Make Homemade Caramel Sauce for this Cake. 4 tbsp salted caramel Step 6Meanwhile dissolve the milkshake powder in 4 tbsp of milk to form a paste, mix well until smooth and set aside.

Cream: Wrap in cling film and freeze for 5 minutes. An easy and pretty vegan cake to make in minutes. Then, add 4 tsp coconut oil, 1/4 cup fine coconut flakes, 5 pitted dates, and a pinch of salt, and blend again. Learn how your comment data is processed. Open a refrigerated can of coconut milk and scoop out about 200 milliliters of coconut milk solids. Cool the nuts then crush using the end of a rolling pin. /

To finish the cake, Whip the remaining cream (about 200 ml) and pipe a neat border around the top edge of the cake. Technical Liam Charles’s Salted Caramel Chocolate Tart. Step 8While the sponge is cooling, beat the butter and icing sugar together until smooth. Once the cake is baked, turn it immediately onto the tea towel and peel off the greaseproof paper. Pour the batter over the apples in the cake tin, then bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. ( Log Out /  NEW RECIPE BELOW

A decadent, delicious, creamy cake that is very easy to make!
It will keep refrigerated for up to one week.Prepare the cream: To a bowl, add 400 grams of coconut yogurt. Lastly, add 1\/4 cup water and blend into a dough that sticks together.