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Yeast-free cake


It may seem like a paradox to prepare onecake without yeast that it is delicious and soft but if you think about it this is not the case at all, there are numerous recipes, more or less creative, that allow us to churn out delights without this ingredient.

For various reasons we may want to do without it, some because intolerant, some for reasons of taste, but never mind that this should lead us to do without a sweet occasion. Among the first recipes of yeast-free cakes that people think about is that of cheesecake but undoubtedly many others can be found. It is one of the classic examples in which an opportunity arises from a "limit" to discover new flavors and go beyond traditional habits which, after a while, in the case of cakes, can even bore us.

Cake without yeast and eggs

As already announced, let's start with cheescake recipe proposing a slightly particular one because it does not need to be cooked in the oven and also has courgettes among the ingredients.

To prepare the base, you need one and a half cups of walnuts, two tablespoons of maple syrup and the same number of liquid coconut oil, a pinch of sea salt. For the filling we need to get two cups of raw cashews, to rehydrate for 2 hours and then drain, a cup of zucchini, peeled and diced, three tablespoons of lemon juice, freshly squeezed, a quarter cup of liquid coconut oil and half a cup of honey, a teaspoon of vanilla extract and a pinch of salt. A little color with fresh raspberries.

With the help of a robot, we grind the walnuts together with the Maple syrup, with coconut oil and salt and compact what is obtained on the bottom of a hinged pan that we have previously covered with baking paper. Here is the base to be left to rest in the refrigerator. Let's take care of the filling by blending the cashews with diced zucchini, lemon juice, coconut oil, honey, vanilla extract and salt. We should get a homogeneous and velvety mixture, a sort of cream to pour on the base and to level. Base and filling are now one and we can put our cake in the fridge again for at least 5 or 6 hours.

Cake without yeast and butter

Without yeast and without butter, what cake can ever come out? A nice and soft one Mimosa cake. If you don't believe it, here's the secret and the recipe, just use the sponge cake without yeast and eggs at room temperature. Also in this case we prepare the sponge cake and the filling, but you also need the cream. For the first one you need 150 grams of flour, 100 grams of sugar, 4 eggs, a pinch of salt and a piece of grated lemon zest.

For the cream you need 4 egg yolks, 50 grams of flour, 125 grams of sugar, 400 ml of milk and again the zest of one lemon as well as 200 ml of whipping cream. We arrived at the filling, very simply made with 500 grams of pineapple in syrup.

Yeast-free chocolate cake

Those with a sweet tooth will be happy to know that it is possible to prepare one cake without yeast without having to give up chocolate. An example is the japanese cake, very simple because it requires only three ingredients: 120 grams of sweet cream cheese, 120 grams of white chocolate and 3 eggs.

Once the oven is set at 170 °, we separate the yolks from the whites, putting the last ones in the refrigerator. We then take the White chocolate melting it in a bain-marie, or in the microwave, and in the meantime, whisk the egg whites until stiff peaks. The melted chocolate is then combined with the cream cheese and while mixing the ingredients we must also incorporate the egg yolks. Continuing to mix with a spatula, we also incorporate the whipped egg whites until stiff and pour the mixture into a pan with an opening circle that must be placed on the oven plate.

To obtain the effect of steaming it is necessary to fill the oven plate with water, then finally we can bake at 170 ° for 15 minutes, then lower to 160 ° for another 15 minutes and then we keep the cake in the oven off for another 15 minutes.

Yeast-free cake with baking soda

If you want a yeast-free "yeast effect", you can use a teaspoon of sodium bicarbonate to be combined with lemon juice, the eggs must however be whipped for a long time with the sugar so that they incorporate air. To prepare a yeast-free cake, to be filled with dried fruit flakes or chocolate, here's what you need. 250 grams of flour, a jar of yogurt, 3 eggs, 130 grams of sugar and 120 grams of sunflower oil, our teaspoon of bicarbonate and the zest of half a lemon.

How you do it? It only takes a few steps. With the food processor, whisk the eggs with the sugar until stiff, continuing as long as possible to obtain a clear, compact and frothy mixture. When we have it like this, add the oil and yogurt, white or fruit, without ever stopping mixing. In a second moment we also combine flour, lemon, juice and grated zest and bicarbonate. This mixture is poured into a mold lined with parchment paper and then baked at 160 ° for about 45 minutes.

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