Hi everyone,
Oh darlin’, I’m new to raw vegan baking and I’m eager to dive into making a raw vegan cake, but I have a few questions and could really use your expertise!
Oh darlin’, I’m new to raw vegan baking and I’m eager to dive into making a raw vegan cake, but I have a few questions and could really use your expertise!
- Ingredients: What are the best base ingredients for a raw vegan cake? I know nuts and dates are common, but are there any other staples I should consider?
- Sweeteners: I’ve seen different sweeteners like agave syrup, maple syrup, and coconut sugar used in raw vegan cakes. Which one is preferred for a good balance of sweetness and texture?
- Flavoring: I want to make a chocolate-flavored cake. What’s the best way to incorporate cacao powder or melted raw cacao into the mix?
- Texture: How do I achieve a smooth, creamy texture without using a high-speed blender? Are there any tricks to avoid a gritty or crumbly texture?
- Storage: What’s the best way to store a raw vegan cake? Can it be kept in the fridge, or does it need to be frozen?
- Decorating: Any tips for decorating a raw vegan cake? I’m looking for ideas that don’t require complicated tools or ingredients.