8 stunning meatless cakes, which can be submitted even on holiday

1. Lean carrot cake with nuts and orange cream

Ingredients

For the cakes:

• 250 g flour;
• a pinch of salt;
• 2 teaspoons baking powder;
• 300 g of carrots;
• 120 g of sugar;
• 100 ml of vegetable oil;
• 50 ml of water;
• 100 g + walnuts for decoration.

For the cream:

• 1 orange;
• Water - as needed;
• 60 grams of semolina;
• 50-100 grams of sugar.

preparation

Sift together the flour and baking powder and salt. Grate carrots on a fine grater, add sugar, oil and water and make mass homogeneous. Portions add flour, mixing thoroughly. Fry the nuts on a dry frying pan, chop with a knife and add to the dough.

Cover the baking paper bottom shape with a diameter of 22 cm. Put dough third, smooth out and put in a preheated 180 ° C oven for 20-25 minutes. In the same way, prepare two more cake.

You can bake the dough all at once, and then - to cut it into three pieces. Baking time in this case will be about 40-50 minutes.

Grate zest orange on a fine grater and squeeze the juice from the fruit. Pour to the juice as much water to make 500 ml. Stir in the zest and mix.

In a saucepan, connect the semolina and sugar. The more sugar, the sweeter will cream. Pour the citrus water and, stirring constantly, bring the cream until thick over moderate heat. Boil it another 2-3 minutes and cool. While still slightly warm cream, punch his blender.

Smooth out the cooled cake layers, cutting the top slightly. Crush cutting into chips. Connect cakes, fluff cream each and cake edge. Side parts and top of the perimeter sprinkle crumbs. Garnish cake nuts and refrigerate for 1-2 hours.

2. Lean chocolate cake

Ingredients

For the cakes:

• 80 g of cocoa powder;
• 480 g flour;
• 300 g of sugar;
• 2 teaspoons baking soda;
• ½ teaspoon salt;
• 370 ml of water;
• 120 ml of vegetable oil;
• 2 table vinegar 9%.

For the cream:

• 500 ml of any quality of sweet juice;
• 3 tablespoons semolina.

For the glaze:

• 3 table spoons cocoa;
• 2 tablespoons sugar;
• 1 tablespoon flour
• 1 tablespoon vegetable oil;
• 200-250 ml of water.

preparation

Connect cocoa, flour, sugar, baking soda and salt. Pour in water and oil and bring to a uniform consistency. Add the vinegar and stir again. Cover the parchment bottom shape with a diameter of 24 cm and place to the dough.

Put a form in a preheated 180 ° C oven for 40-50 minutes. Willingness to check with a toothpick: she must leave the cake dry. Remove it from the mold and let it cool completely.

Pour the juice into a saucepan, add semolina and put on a moderate fire. Cook, stirring continuously, until thick. Completely cool cream and whip it thoroughly with a mixer.

Cut the cake into three parts. Lubricate the two of them the cream, fold in on each other and cover the third Korzh. A little cream, place in a bag, tie and store it in the refrigerator.

In a saucepan Stir in cocoa, sugar and flour. Add the butter and stir, enter the warm water. Boil for 2-3 minutes until the glaze thickens, stirring constantly. Cool the mass to about room temperature, and cover its top and side of cake.

Put a dessert in the refrigerator for 2-3 hours. Cut off from the pack with cream corner and draw on the cake any pattern.

3. Lenten cake "Napoleon"

Ingredients

For the cream:

• 400 ml of coconut milk;
• 300 ml of water;
• 6 tablespoons brown sugar;
• a pinch of vanilla;
• 50 g of flour.

For the cakes:

• 350 g flour;
• a pinch of salt;
• ½ teaspoon of baking soda;
• 100 ml of vegetable oil;
• 140 ml of water;
• 1 tablespoon vinegar 9%.

preparation

In a saucepan, connect coconut milkWater, sugar and vanilla. Bring to boiling to simmer. In another container and add flour, stirring, pour little milk mixture. Pour this mixture into a saucepan and bring to thicken. Cover with foil and cool cream.

Mix the sifted flour, salt and baking soda. Pour oil and rub into crumbs. Add the mixture of water and vinegar and knead the dough. Put it in the bag and place in refrigerator for half an hour.

Roll out the dough into 12 equal thin layers. Attach to them or cover 20 cm diameter plate and cut along the contour. Bake cake each separately together with scraps of 5-7 minutes at a temperature of 180 ° C. It is better to place them on parchment. the test surface must browned.

Lubricate each cooled cake cream cake collecting. Boca also lubricate the cream. Grind into crumbs cutting cakes and sprinkle the cake on all sides. Leave it for 3-4 hours at room temperature for impregnation, and then - cool in refrigerator.

4. Lean on the cake compote with banana and chocolate cream

Ingredients

For the cakes:

• 150 g of sugar;
• 300 ml of any compote;
• 90 ml of vegetable oil;
• 350-380 g flour;
• 1 teaspoon baking soda;
• 2 teaspoons vinegar 9%;
• a pinch of salt.

For the cream:

• 3 ripe banana;
• 100 g of sugar;
• 50 ml orange juice;
• 150 g of dark chocolate (in the composition should not be dairy products);
• confectionery sprinkling - for decoration.

preparation

Pour compote to sugar and the oil and thoroughly whisk to dissolve crystals. Stir in the sifted flour and mix until smooth. Add baking soda, vinegar and salt and mix well again.

Cover the baking paper bottom shape with a diameter of 22 cm. Pour batter there, put in a preheated 180 ° C oven for about 40 minutes, then cool cake completely.

In a saucepan pyuriruyte blender bananas with sugar and orange juice. while constantly stirring, bring to the boil weight. Reduce heat and cook another 2-3 minutes. Remove from heat and leave for 5 minutes to cool down a little weight. Then dissolve it in a broken chocolate. Cover the cream film and completely cool.

Cut off from the cake to raise the top and crumble. Cut it into two parts. Grease a cake with cream, put on top of the other, then cover with cream top and sides.

You can sprinkle with crumbs whole cake or just the sides, and the top - to decorate candy sprinkles. Put ready dessert in the refrigerator for 2-3 hours.

5. Lenten cake for the juice

Ingredients

For the cakes:

• 250 ml of any juice quality (best embodiments with pulp);
• a pinch of salt;
• 120-150 g of sugar;
• 100 ml of oil for lubrication +;
• 300 g flour + for sprinkling;
• 2½ teaspoons baking powder.

For the cream:

• 500 ml of any quality juice (with pulp better);
• a pinch of salt;
• 100 g of sugar;
• 3 tablespoons semolina;
• 30 g of corn starch;
• 2-3 tablespoons of water;
• 2 tablespoons vegetable oil.

preparation

Whisk, beat juice with salt and sugar to their complete dissolution. The amount of sugar depends on the sweetness of the juice. Pour the butter and whisk again. Add flour, sifted together with baking powder, and stir until smooth.

The bottom shape with a diameter of 20 cm Cover the baking paper, oil and grease edge lightly sprinkle flour. Turn dough and bake at 180 ° C for about 25 minutes. Check the readiness with a toothpick: she must leave the cake dry. Remove it from the mold and let it cool completely.

In a saucepan pour the juice for cream, Stir in salt and sugar and whisk whisk. Place on a moderate fire. Once the juice starts to boil, slowly pour the semolina, stirring constantly. After boiling, reduce heat and simmer for 5 more minutes.

Connect the starch and water in a thin stream pour hot mass, plying whisk. Add the butter, stir and bring to a boil. Cool the cream and beat with a mixer.

Cut off from the top of the cake and crumble it. Divide the cake in half lengthwise and brush each piece of cream cake collecting. Sprinkle it on top of crumbs and store it in the refrigerator for 1-2 hours.

6. Lean strawberry cheese cake without baking

Ingredients

• 125 g of almond;
• 225 g of cashew + for decoration;
• 125 g pitted dates;
• a pinch of salt;
• 80 g strawberry + for decoration;
• 3 tablespoons sugar;
• 2 tablespoons of lemon juice;
• a pinch of vanilla;
• 100 ml of coconut milk;
• 2 tablespoons coconut - for decoration.

preparation

Soak the almonds and cashews in water overnight. grind in blender dates, almonds and salt. Tamp weight in the detachable ring 16 cm in diameter, placing it on a plate, and store in the freezer until prepare other ingredients.

Pyuriruyte blender strawberries, 1 spoonful of sugar and 1 spoon of lemon juice. Then punch in a blender cashew, vanilla and remaining sugar and lemon juice. Pour in the coconut milk and whisk until smooth. add sugar if necessary.

Spread half nut palm mass on the layer. Whisk together the remaining half with strawberry puree and spread on top. Remove the cheesecake in the freezer for 1-2 hours. Decorate it with coconut, strawberries and nuts.

7. Lean chocolate coffee cake with prunes

Ingredients

For the cakes:

• 3 tablespoons flax seed;
• 6 tablespoons of water;
• 260-320 g flour;
• 100 g of sugar;
• 3 tablespoons cocoa powder;
• 300 ml of freshly brewed coffee;
• 4 tablespoons of vegetable oil for lubrication +;
• 1 teaspoon baking soda;
• ½ tablespoon of apple cider vinegar.

For the cream:

• 200 g of dried prunes;
• 400 ml of water;
• 4 tbsp semolina.

preparation

Grind flax seeds to the flour state, cover with cold water, stir and leave for 15 minutes. Connect the sifted flour, sugar and cocoa. In another container mix the coffee, oil and linen ground. Add coffee mixture into the flour and achieve uniformity.

Extinguish soda with vinegar, add it and the other components again all mix. Oil the form of a diameter of 20-22 cm and place the dough back. Bake for 40-50 minutes at 180 ° C. Remove the cake from the mold and let it cool completely.

Soak prunes in hot water and allow to cool. Dissolve in water, semolina and cook, stirring constantly, until thickened. Drain prunes with water, add the mixture and semolina pyuriruyte blender.

Cut the cake into several pieces and coat each one cream, collecting the cake. Put it in the fridge for a couple of hours.

8. Lean mousse cake without baking

Ingredients

• 50 grams of walnuts;
• 100 g of dried apricots + for decoration;
• 50 g pitted dates;
• 50 g of plum + for decoration;
• 100 g of oat flour;
• 2 teaspoons agar;
• 100 ml of water;
• 2 ripe banana;
• 200 g of apple puree;
• 3 tablespoons cocoa powder + for decoration.

preparation

Finely chop the nuts. Grind in a blender dried apricots, figs and prunes. Mix nuts, dried fruit and oatmeal.

Cover the parchment dish, put cooking ring diameter of 18 cm and on the bottom tamp the resulting mixture. Place in the refrigerator until cooking the other ingredients.

Put agar-agar in a saucepan and cover with water. Stirring, bring to boiling and boil for 30 seconds. mash with a fork bananas, Add the puree and cocoa and beat with a mixer.

Continuing to whisk, pour a thin stream of agar-agar. Work more mixer for 2-3 minutes, until the cream thickens. Spread it on the basis of the cake and store in the refrigerator for 5-7 hours. Then sprinkle with cocoa and garnish with dried fruits.