Hi my dear friend! First time ever I added Spanish (Latina) Subtitles. Let me know if this helpful to anyone :) However, the recipe is in English, and I kindly ask to post comments and questions in English. I do not speak Spanish yet. Enjoy!
THANK YOU . I WILL TRY THIS ONE . I HAVE BEEN TESTING SO MANY G F VEGAN recipes nothing is working . so i will give this a test run . its for a wedding cake
Thank you Olga for the recipie. My daughter cannot eat eggs, diary and wheat and cakes were not easy to prepare without all these ingreedients. Finally I came across your channel. You made my life easier😊
This recipe is wonderful! And you are so professional! The fact that you are using a powerful blender instead of a mixer is a dream for me. Thank you for sharing, blessing to you! Keep the good work girrrrl, you rock!
I made this cake today and came out so delicious. I am amazed at how soft and spongy the cake was just like regular cake. Cake aroma was wonderful as I used real vanilla bean and did not detect any chickpea flour smell at all. I followed the recipe and made a small change of using only maple syrup as my sweetener. It was so good that my hubby and I finished 3/4 of the cake! Thank you so much Olga for the fantastic recipe.
I tried this recipe today. It was unedible. I was surprised by the recipe for 20cm molds as it sais 100ml of apple sider vinegar. The taste of the cake is extremelly sour. I just threw expensive ingredients to the bin 😞
Loooooooooooove this! I've been following my instincts with vegan baking and now that I'm seeing your processI realized that I've been one the right track. I have been getting great results. This was so helpful!!!! 🌈🌈🌈💥💥💥
Hello Olga, I've been watching your channel for a bit and had some suggestions on how you can make your cakes healthier, if you are interested. I think as a base, your chocolate cake recipe was very good but here are some differences I see: Dry Ingredients - Chickpea flour contains a higher protein content which can be good for function and browning, but it can also increase the production of AGEs during baking (advanced glycation end products are potentially toxic compounds formed inside our bodies and in cooked foods through glycoxidation reaction of proteins and sugars when subjected to non-enzymatic conditions such as heating. These are very common in western diets and have been linked to numerous health conditions in preliminary research). If the flavor of chickpea flour is disliked but you need it for foaming properties, you can try chickpea protein isolate (although hard to get) which has better properties (due to processing of proteins) and is cheaper as you can use much less, but AGE production will still be an issue. Another interesting thing you can try is incorporating fiber powders in your cakes. There are many different types with different propertied, but some can be used to increase viscosity after heating and cooling, replicate the function of gluten, create a moister cake by trapping water and preventing syneresis, lowering the glycemic index, and can serve as a prebiotic. The usage of sprouted quinoa flour is unique and very healthy. Sweeteners- You are on the right path with avoiding added sugars but agave syrup contains ~85% fructose which is higher than even corn syrup at ~50%. Date or date sugar (that contains fiber) may be slightly better than coconut sugar but at the end of the day, they are both sugar. Currently the only "healthy" sugar substitute on the market is monk fruit extract (be aware of products saying monk fruit but are cut with erythritol) which sweetens foods through unique antioxidants called mongrosides. The only issues are cost and taste can be slightly different due to the mechanism of sweetness but it is worth testing for sugar replacement. In the near future there might be sweet proteins which can have better applications. Oils- Coconut oil, which most people think is healthy, is usually a misconception due to marketing. Containing a high amount of certain saturated fatty acids, it can increase cholesterol levels to a similar or greater degree than animal products such as butter and beef tallow. With heart disease being the top killer of men and women in the US for the past 80+ years (very preventable) and cholesterol being a major biomarker for cardiovascular disease risk, not enough people pay attention to saturated fat intake. If flavor is the issue rather than function, try high oleic canola or sunflower oil which can have almost no flavor if the fat isn't oxidized, and is significantly healthier. Just some of my thoughts, let me know if you need anymore info and keep up the great content!
Wow!! Where’s your Chanel with great healthy plant based cakes ?? You just sound obnoxious not intelligent .. have you ever tried date syrup in a vanilla cake ? What a ridiculous suggestion .. and as for protein isolates of any kind, that is one of the worst suggestions out there .. let her stick to much less processed whole foods .. she is doing an amazing job
Hello , Thank you for your delicious recipe. I usually toast my garbanzo flour before use but still i can feel the different taste. Do you think your method of blanching it is better to remove the garbanzo taste? Regards
Hi Olga, I followed your recipe and it seemed too runny after putting the amount of apple vinegar (80 ml) into the batter. Even though I increased the baking time for almost 35 minutes, the cake was not as fluffy as yours showcased in the video. Is the amount of apple vinegar correct or can I put less vinegar in it? Thank you.
Hello, thank you for your time to try my recipes. And yes, the amount is correct. You can see in the video that I add 1/3 cup of apple cider vinegar (it's exactly 80 ml). It's very important not to OVERBLEND this batter. But you're right; after adding the vinegar, it becomes runnier. You can see it when I add the batter into baking molds and arrange it with a spatula:15:48. But the main tip is not to overmix the batter after adding the vinegar. If you mix it for a long time, the reaction stops, and the bubbles (fluffiness) will not be reached in the baked sponge. I hope this helps.
Hi Heather, I do not recommend to make any substitutions to recipes without eggs, dairy, gluten and white sugar. You will get an absolutely different result with any other flours. If it's impossible to find the ingredients from my recipes, I recommend to use another recipe.
Waw, you really know how to teach. I enjoyed your video so much. Thank you for sharing your knowledge! I am just starting to learn how to bake gluten-free and this video is so much appreciated. You just got a knew follower👍
Congrats for this amazing recipe!my question is : what can i use instead of rice flour and have the same fluffy cake? The glycemic index for the rice flour it's too hi,so what other flour would make it work?thx in advance and keep posting 🤩
Hello Ms Olga. I want to make this cake for my niece who has gluten, egg, dairy, soy and nut allergies and I almost have everything for this cake. I was wondering if it is okay to use a Ninja blender instead of a Vitamix for your recipe? Or is it better to use a food processor or hand blender?
Dear Laura, I have healthy vegan online cake school: www.myplantcake.com/store Take a look on classes and big courses. Next deep 4-week course will start in Jan 10, 2022. It calls Fundamental Course.
I used chickpeas flour from Asian store ( Indian, called besan). However chickpeas flavor is very prominent. I think bobs mill brand is much much better ( more expensive though:(
@@natashatufail3923 yes, chickpea flour gives its own aftertaste. But I hope you will try this recipe. And Iw ill post Lemon Cake with these sponges, so bright lemon flavor make it really good!
Hi dear, I don't see the question into your message. If I didn't answer on any other your questions, they may ask for too much of my time. I am answering for questions when it takes up to 30 seconds of my time. I am sorry, I don't have time for longer consultations here in comment sections on UA-cam. Please, use my recipes for your bakery. Most fo these recipes are the part of cake menu of my students. Good luck!
![Vegan Gluten-Free Vanilla Lemon Cake [Eng, Esp Sub] | Healthy, no soy, no refined sugar](http://i.ytimg.com/vi/oauKpJarjAA/mqdefault.jpg)
![Vegan Gluten-Free Vanilla Lemon Cake [Eng, Esp Sub] | Healthy, no soy, no refined sugar](/img/tr.png)
Hi my dear friend!
First time ever I added Spanish (Latina) Subtitles. Let me know if this helpful to anyone :) However, the recipe is in English, and I kindly ask to post comments and questions in English. I do not speak Spanish yet.
Enjoy!
THANK YOU . I WILL TRY THIS ONE . I HAVE BEEN TESTING SO MANY G F VEGAN recipes nothing is working . so i will give this a test run . its for a wedding cake
Thank you Olga for the recipie. My daughter cannot eat eggs, diary and wheat and cakes were not easy to prepare without all these ingreedients. Finally I came across your channel. You made my life easier😊
This recipe is wonderful! And you are so professional! The fact that you are using a powerful blender instead of a mixer is a dream for me. Thank you for sharing, blessing to you! Keep the good work girrrrl, you rock!
Thank you :))))))
I made this cake today and came out so delicious. I am amazed at how soft and spongy the cake was just like regular cake. Cake aroma was wonderful as I used real vanilla bean and did not detect any chickpea flour smell at all. I followed the recipe and made a small change of using only maple syrup as my sweetener. It was so good that my hubby and I finished 3/4 of the cake! Thank you so much Olga for the fantastic recipe.
I tried this recipe today. It was unedible. I was surprised by the recipe for 20cm molds as it sais 100ml of apple sider vinegar. The taste of the cake is extremelly sour. I just threw expensive ingredients to the bin 😞
Loooooooooooove this! I've been following my instincts with vegan baking and now that I'm seeing your processI realized that I've been one the right track. I have been getting great results. This was so helpful!!!! 🌈🌈🌈💥💥💥
Thank youuuuu!!!!
Hello Olga, I've been watching your channel for a bit and had some suggestions on how you can make your cakes healthier, if you are interested. I think as a base, your chocolate cake recipe was very good but here are some differences I see:
Dry Ingredients -
Chickpea flour contains a higher protein content which can be good for function and browning, but it can also increase the production of AGEs during baking (advanced glycation end products are potentially toxic compounds formed inside our bodies and in cooked foods through glycoxidation reaction of proteins and sugars when subjected to non-enzymatic conditions such as heating. These are very common in western diets and have been linked to numerous health conditions in preliminary research). If the flavor of chickpea flour is disliked but you need it for foaming properties, you can try chickpea protein isolate (although hard to get) which has better properties (due to processing of proteins) and is cheaper as you can use much less, but AGE production will still be an issue.
Another interesting thing you can try is incorporating fiber powders in your cakes. There are many different types with different propertied, but some can be used to increase viscosity after heating and cooling, replicate the function of gluten, create a moister cake by trapping water and preventing syneresis, lowering the glycemic index, and can serve as a prebiotic.
The usage of sprouted quinoa flour is unique and very healthy.
Sweeteners-
You are on the right path with avoiding added sugars but agave syrup contains ~85% fructose which is higher than even corn syrup at ~50%. Date or date sugar (that contains fiber) may be slightly better than coconut sugar but at the end of the day, they are both sugar. Currently the only "healthy" sugar substitute on the market is monk fruit extract (be aware of products saying monk fruit but are cut with erythritol) which sweetens foods through unique antioxidants called mongrosides. The only issues are cost and taste can be slightly different due to the mechanism of sweetness but it is worth testing for sugar replacement. In the near future there might be sweet proteins which can have better applications.
Oils-
Coconut oil, which most people think is healthy, is usually a misconception due to marketing. Containing a high amount of certain saturated fatty acids, it can increase cholesterol levels to a similar or greater degree than animal products such as butter and beef tallow. With heart disease being the top killer of men and women in the US for the past 80+ years (very preventable) and cholesterol being a major biomarker for cardiovascular disease risk, not enough people pay attention to saturated fat intake. If flavor is the issue rather than function, try high oleic canola or sunflower oil which can have almost no flavor if the fat isn't oxidized, and is significantly healthier.
Just some of my thoughts, let me know if you need anymore info and keep up the great content!
That’s great!
Have u tried making her chocolate cake? What's the texture like? Thanks
Wow!! Where’s your Chanel with great healthy plant based cakes ?? You just sound obnoxious not intelligent .. have you ever tried date syrup in a vanilla cake ? What a ridiculous suggestion .. and as for protein isolates of any kind, that is one of the worst suggestions out there .. let her stick to much less processed whole foods .. she is doing an amazing job
Hello , Thank you for your delicious recipe.
I usually toast my garbanzo flour before use but still i can feel the different taste. Do you think your method of blanching it is better to remove the garbanzo taste?
Regards
I can definitely assure you that the cake looks super soft.
Hi Olga, I followed your recipe and it seemed too runny after putting the amount of apple vinegar (80 ml) into the batter. Even though I increased the baking time for almost 35 minutes, the cake was not as fluffy as yours showcased in the video. Is the amount of apple vinegar correct or can I put less vinegar in it? Thank you.
Hello, thank you for your time to try my recipes. And yes, the amount is correct. You can see in the video that I add 1/3 cup of apple cider vinegar (it's exactly 80 ml). It's very important not to OVERBLEND this batter. But you're right; after adding the vinegar, it becomes runnier. You can see it when I add the batter into baking molds and arrange it with a spatula:15:48.
But the main tip is not to overmix the batter after adding the vinegar. If you mix it for a long time, the reaction stops, and the bubbles (fluffiness) will not be reached in the baked sponge.
I hope this helps.
Love your style! For removal of the chickpea flour, what flour replaces it for this recipe? Would exchanging for almond flour work? Thanks!
Hi Heather, I do not recommend to make any substitutions to recipes without eggs, dairy, gluten and white sugar. You will get an absolutely different result with any other flours. If it's impossible to find the ingredients from my recipes, I recommend to use another recipe.
also get a new foundation, orange isn't your color
Hi, Olga. I coudnt find baking temperature and oven mode??
You can find the recipe and all instructions in the pdf file. Please download it under the video, in the description to this video.
Waw, you really know how to teach. I enjoyed your video so much. Thank you for sharing your knowledge! I am just starting to learn how to bake gluten-free and this video is so much appreciated. You just got a knew follower👍
Congrats for this amazing recipe!my question is : what can i use instead of rice flour and have the same fluffy cake? The glycemic index for the rice flour it's too hi,so what other flour would make it work?thx in advance and keep posting 🤩
Amazing recipe!!! Súper nutricious!!! Thanks 🍃❣️✨🙏🏻
Hello! This is my first time making this recipe. My cake has small cracking on top! Could you please let me know when that happens?
You are my new favourite person! 😆😆💕 Can’t wait to try this recipe, it looks perfect!
I cannot have any bean flours. Do you have a substitute for the chick pea flour?
Will the texture be the same even if I use rice powder as a substitute for quinoa powder?
It's so tempting to try the recipe thank you for your wonderful recipe ogla
Hi ! I can’t see the recipe in your page . I want to try it 🙏
It’s under the video via link 💚
What's the amount of chickpea flour ??
How to make more bubble in cake ..??? Please make more bubble
Hello Ms Olga. I want to make this cake for my niece who has gluten, egg, dairy, soy and nut allergies and I almost have everything for this cake. I was wondering if it is okay to use a Ninja blender instead of a Vitamix for your recipe? Or is it better to use a food processor or hand blender?
You can use any blender :) Ninja blender and even food processor will work here.
Hi, I wanna make this cake for my birthday. Can you taste the lemon juice and apple cider vinegar in the cake? Love this recipe thank you!
Can you help with measurement of ingredients please
Thank you ....thank youuuu thank youuu
Hi Olga, is it necessary to keep the sponges in Fridge for 6 hours? Or can I decorate it once its completely cool on that day itself?
Keep in the fridge at least 3 hours, please.
Can I have complete measurements of Ingredients plz
The recipe is in the description to this video (below the video)
Hie ,the chicpea flour ,is it garbnzo bean flour or gram flour or any of them cn be used ?
Hi! Chickpea Flour = Garbanzo Bean Flour. You're correct.
You uesed lemon juice. Doesnt it work the same way as vinegar?
Yes, please use same qty :)
Подскажите пожалуйста в ванильный бисквит яблочного уксуса нужно 120 мл я правильно перевела🤔спасибо большое
в зависимости от количества бисквитов вы будете печь. В таблице дан рецепт на один, два или три бисквита. И вот по рецепту 120 мл на 3 бисквита.
Hey Olga, can we use hand mixer instead of blender? :)
Sure, you can use but longer than a blender. Make sure you dissolve coconut sugar and chickpea flour was completely dissolved
Amazing! I’ll try today! Do you have any private classes group? Or just the videos?
Dear Laura, I have healthy vegan online cake school: www.myplantcake.com/store Take a look on classes and big courses. Next deep 4-week course will start in Jan 10, 2022. It calls Fundamental Course.
@@MyPlantCake That is awesome! I’ll enroll in the next 4week course!
Can I use palm sugar instead of coconut sugar?
Sure, it's a great substitution!
Hi can I use hand mixer to make this cake?
Yes, you can use hand or stand mixer. I just showed that it's possible to mix without any mixer at all.
Thank you Olga 🌱
Perfect 🤩
Always love watching your videos!!! All the best!
I used chickpeas flour from Asian store ( Indian, called besan). However chickpeas flavor is very prominent. I think bobs mill brand is much much better ( more expensive though:(
@@natashatufail3923 yes, chickpea flour gives its own aftertaste. But I hope you will try this recipe. And Iw ill post Lemon Cake with these sponges, so bright lemon flavor make it really good!
Where can I find the recipe?
Under the video
Hi Olga, I am not able to get into your course. I want to open my own plant-based bakery n I wanna learn from you. Please reply...
Hi dear, I don't see the question into your message.
If I didn't answer on any other your questions, they may ask for too much of my time. I am answering for questions when it takes up to 30 seconds of my time. I am sorry, I don't have time for longer consultations here in comment sections on UA-cam.
Please, use my recipes for your bakery. Most fo these recipes are the part of cake menu of my students. Good luck!